Golden Kiwifruitfruit Rassam Recipes by Zespri
A
beautiful elegant take on the classic Rassam. Serve in shot glasses as an amuse
or large bowls as a soup course.
Time:
30 mins Servings: 2-4
Ingredients
3
Sungold Kiwifruit, chopped
1
cup Sungold Kiwifruit pulp
2
tbsp tur dal (Boiled pigeon peas) split 1 cup cooking water from Tur Dal
1
medium Tomato, chopped
2-3
cloves Garlic, chopped
1⁄2
tsp Cumin seeds
2
tsp Black pepper
10-12
Curry leaves
2
tbsp Coriander leaves, chopped
Method
Combine
the garlic, cumin seeds and black pepper in a blender and blend to a smooth
paste. Keep aside.
In a
pan combine chopped tomato, boiled pigeon pea water, the spice paste, curry
leaves and salt. Put on the gas and bring it boil. Lower flame to medium and
boil for 10 minutes.
Add
Sungold Kiwifruit pulp and chopped Sungold Kiwifruit and bring it boil. Remove
from heat and transfer to a serving bowl.
Garnish
with chopped fresh coriander leaves and serve hot.
