A petite twist from the authentic South Indian Rasam, this Pear Rasam is equally comforting. The sweetness from the pear builds a lovely balance of taste with the tomatoes and the spices that goes in. With a bowl of white steamed rice, this Pear Rasam is utterly comforting!
What is Rasam?
Rasam is a south Indian traditional side dish, prepared almost every other day. It is often referred to a healthy soup that helps in digestion and cools the tummy.
The dish is often prepared with lots of tomatoes cooked in spices and curry leaves. Bot sometimes even lentils can be used to make it more filling.
On peak summer days, I don’t mind enjoying Rasam as a plain light soup and on cold days, I love it piping hot with a bowl of rice.
WATCH THE VIDEO OF PEAR RASAM
How is Pear Rasam Different?
Pear Rasam is just an addition of bite size pears in the same tomato based rasam. It adds a mild refreshing sweet taste to the rasam.
I add the pear right at the end, so it adds the taste and remains chunky instead of turning into a mush.
What kind of pear can be used?
Any variety ripe pear that is soft but too soft will work. Don’t discard the peel unless you absolutely want to.
I used bosc and red pears.
Can you make this rasam with dal?
Adding lentil/dal makes the rasam filling and it can be enjoyed not only as a side dish with rice, but also as a soup. Rasam is a great meal for days when you catch cold. Typically, toor daal (Yellow split Pigeon peas) is used to prepare rasam with dal.
The spices help to elevate your tastebud and help you feel better.
If you wish to use lentil for this pear rasam recipe, then add the boiled lentils along with the sliced pears and cook for a while for everything to incorporate and the flavors to blend.
Rasam Powder
You can use store bought rasam powder for a quick fix. But for the best robust flavor, I will highly recommend making a fresh batch at home.
Here is how you make it:
Dry roast toor dal and keep aside. Then to the same pan add the dry red chili and dry roast and take it off. Then in goes coriander seeds, black pepper, cumin seeds, methi (fenugreek seeds).
Once cooled, just grind into a fine powder.
Some even likes to add dry roasted curry leaves to the powder. I avoid that step and instead add a lot of fresh curry leaves while making rasam.
What other ingredients needed to prepare Pear Rasam ?
Apart from Rasam powder, you will need
- Tomatoes
- Pears
- Garlic
- Asafoetida (hing)
- Turmeric
- Black mustard seeds
- tamarind
- Cilantro leaves
- Curry leaves
Once you have the rasam powder ready, making this spicy soup is super easy and quick. Depending on how you want to serve this pear rasam, you can keep the consistency very soupy or concentrated with texture.
Enjoy it with rice or idli or enjoy as soup with some roasted papadum.
Rasam with Pear
Ingredients
for rasam powder
- 1 tablespoons toor daal
- 1 dry red chili
- 1 tablespoon coriander seeds
- ½ teaspoon black pepper
- 1 teaspoon cumin seeds
- ¼ teaspoon methi (fenugreek seeds)
rest of the ingredients
- 1 tablespoon oil
- 3 big size tomatoes (finely chopped)
- 2 pears (sliced into bite side chunks)
- 3 big garlic cloves (finely chopped)
- ½ teaspoon asafoetida
- ½ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon sugar (helps to enhance the flavor of the spices)
- 1 teaspoon black mustard seeds
- 1 tablespoon tamarind paste (add more if you prefer it tangier)
- Few fresh curry leaves
- Finely chopped cilantro leaves to add at the end
Instructions
- Prepare the rasam powder by dry roasting everything and then
grind into powder. - In a heavy bottom wok or pan, pour the oil. Once the oil
heats up, sprinkle the mustard seeds and curry leaves along with garlic. - Stir around for a few seconds and then add the asafoetida along
with tomatoes. Season with salt and add the turmeric plus sugar. - Cook the tomatoes for 2 minutes, then add the rasam powder.
Cook for 5 minutes, or until the raw smell is gone. The tomato should cook down and get mushy. - Add water as per your liking and consistency also season with
a bit more salt. Scatter the sliced pears along with tamarind paste. - Let it simmer for 5 minutes. Check for salt and add more if needed.
- Finally, add the finely chopped cilantro leaves and enjoy
pear rasam hot.
Notes
Can you make this rasam with dal?
Adding lentil/dal makes the rasam filling, and it can be enjoyed not only as a side dish with rice, but also as a soup. Rasam is a great meal for days when you catch a cold. Typically, toor daal (yellow split Pigeon peas) is used to prepare rasam with dal. The spices help to elevate your tastebud and help you feel better. If you wish to use lentil for this pear rasam recipe, then add the boiled lentils along with the sliced pears and cook for a while for everything to incorporate and the flavors to blend.Nutrition
Alyce
Sounds amazing.
Cheryl and Adam @ pictureperfectmeals.com
Delicious combination of ingredients. Every time we visit you it's an education and thanks for introducing us to Divya's blog. Another fascinating and delicious recipe bringing a smile to our faces, thanks! Congrats on the Top 9, too!
Sia
what a lovely 'fruity' twist to traditional 'all time fav' rasam!
Rosa
Wow, what an incredible combination of ingredients! That soup looks absolutely mouthwatering.
Cheers,
Rosa
Allie
This recipe looks so amazing and delicious !!
Lin Ann
Congrats on Top 9! It looks and sounds wonderful. You made some very nice changes. And I can just imagine all those amazing flavors.
kitchenarian
What a wonderful combination of flavors and spices. Congratulations on Top 9 today!
leaf (the indolent cook)
This looks wonderful. I love the fiery colour, and all those spices must make it so flavoursome.
Joanne
Wow what a flavorful twist on tomato soup!
Silvia
But that something so rich and so well presented.
Congratulations on such a good page.
Besos.
Val
This has taken tomato soup to whole new level for me. I love the use of tomatoes and pears and the idea of sweet and spicy. Plus I'm intrigued to make the rasam spice mix 🙂
Kim Bee
Congrats to you on Top 9! Your recipe and picture are outstanding. Love it.
Nami | Just One Cookbook
Congrats on Top 9 Kankana! This is a beautiful post!
Girish
Interesting recipe. I love rassam, but with pear. WOW, that should be tasty.
Thanks for visiting my photography blog and replying.
Jamie @ Wokintime
This soup looks amazing! I never used tamarind before, but I'm eager to try.
You're right, I love Divya's clean design. Thanks for introducing her to us!
athena
love that I'm learning a lot from your blog! this looks amazing... so vibrant. heading over to divya's blog now!
Sandra's Easy Cooking
Congrats on top 9!So happy to see you up there!:)
Luv'n Spoonfuls
What a unique flavor combination! I can't wait to give this a try...the photos are so beautiful, you can almost taste all the flavors!
Nami | Just One Cookbook
Hi Kankana! I just visited Divja's website for the first time this morning but I missed your guest post! I'm going back again to see your post. I've never tried Rasam and now I'm all curious!!
Champa
I have made Gojju and sour sauce with pear but never rasam. Pictures are so awesome I want to drink it from the screen.