Pear rasam (south Indian dish)

• Servings: 4-5.
• Preparation time: 8 minutes.
• Frying time: 7 minutes.
• Cooking time: 3 minutes.
• Total time: 18 minutes.

This is an extremely nutritious and tasty recipe and a wonderful variety of Rasam if you are bored of having the same type of Rasam over and over again.

“Pear rasam (south Indian dish)” is a unique and refreshing variation of the traditional South Indian rasam: a tangy, spiced, and aromatic soup that is an essential part of every South Indian thali. No authentic meal from the South is truly complete without a bowl of steaming rasam!

In this creative twist, fresh pear adds a gentle sweetness and fruity aroma that beautifully balances the sharpness of tamarind, the warmth of black pepper, and the flavour of roasted spices. The result is a light, comforting, and healthful dish that soothes the senses and enhances any meal.

Pear Rasam not only brings innovation to a timeless classic but also celebrates the perfect harmony between tradition and modern flavor.

Pear is loaded with antioxidants and vitamin ‘C’. Tomatoes provide lycopene which make the skin glow. Addition to coriander leaves, black pepper boost, antioxidants which is good for skin.

No south Indian Thali is complete without Rasam. It is an important side dish; this improves digestion, very useful in bad cold and cough. My husband is very fond of Rasam. I make this Rasam often, it is very delicious.

Try cooking this easy and healthy pear Rasam variety at home and enjoy.

Ingredients:

• Pear: 1 no. (Medium)
• Tomato: 2 no. (Medium)
• Tamarind: 10 gm (deseed)
• Garlic: 2-3 flakes
• Turmeric power: ¼ teaspoon
• Chilli powder:  ¼ teaspoon
• Coriander powder: ½ teaspoon
• Asafoetida: 1 pinch
• Black pepper: 1 teaspoon
• Mustard seed: ½ teaspoon
• Fresh coriander leaves: 1-2 tablespoon
• Curry leaves: 1 twig
• Refined oil: 1 tablespoon
• Salt: 1 teaspoon
• Water: 4 cup
• Cumin: 1 pinch
• Madras onion: 2-3 no.
• Ginger: 1” piece

Preparation:

1. Peel off pear, discard centre(seed) portion of the pear and chop into 1”pieces, keep aside.
2. Chop tomatoes and coriander leaves, keep aside.
3. Clean and chop onion, garlic and ginger, keep aside.
4. Soak tamarind (~ 10 minutes) in water and extract pulp, keep aside.
5. Take a grinding jar, put ¼ pear, ½ of tomato, onion, half of the garlic, ginger, cumin and black pepper, and grind them to fine paste. Rasam masala is ready, Keep aside.

Method:

1. Take fry pan, put oil and heat; when it smokes, add mustard seeds, wait till it sputters, add remaining chopped garlic and grounded Rasam masala, stir fry for one minute on lower flame (keep it stirring otherwise it may burn).
2. Add Asafoetida, curry leaves, salt, turmeric power and chilli powder; fry for couple of minutes, add chopped tomatoes and chopped pear, stir it with little pressing manner with stirrer and fry for couple of minutes or till it gets messy appearance. (Keep it stirring otherwise it may burn).
3. Add salt and tamarind pulp and fresh coriander leaves along with water; when it just starts boiling put off the flame.
4. Note: it is necessary not to over boil for making good Rasam as it loses its flavour.
5. Stir it, wait for 5-10 minutes. Pear Rasam (south Indian dish) is ready.
6. Transfer into serving bowl, garnish with coriander leaves.
7. Serve with Steamed Rice/Urad Dal Vada.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

   

Pear rasam (south Indian dish) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.