Pineapple Rasam

Ingredients:

Pineapple - 2 rings/ slices

Tomato - 2

Rasam powder - 1 tsp

Turmeric - 1/4 tbsp

Toor dal - 1/2 cup

Salt - As required

Coriander leaves - 1/4 cup (finely chopped)

Oil - 2 tsp

Mustard - 1/4 tbsp

Fenugreek seeds - 1/2 tsp (optional) 

Red chilli - 2

Curry leaves - few

Asafoetida / Hing - 1 pinch

To grind coarsely:

Pepper - 1 tbsp

Jeera - 1 tbsp

Garlic - 4 cloves

Method:

1) Pressure cook toor dal ,  mash it and keep it aside. 

2) Dry roast pepper, jeera and garlic and grind coarsely. 

3) Grind pineapple to paste and keep this separately.

4) In a bowl, mash tomato and add 1 cup water. 

5) To the mashed tomato, add Pineapple paste and grinded pepper, jeera and garlic mixture. Add turmeric and salt. Give a good stir.

6) Turn on the stove and boil this mixture. You can add as much as water to adjust the consistency. Boil for 5-6 mins.

7) Now add cooked toor dal, rasam powder and boil for another 5 mins.

8) In a kadai, add oil, followed by mustard, fenugreek seeds, curry leaves, red chillies and hing. Add this to the boiling rasam.

9) Garnish using Coriander leaves.

Pineapple Rasam is ready to be served with rice.

Note:

1) Finely chopped tomato and pineapple pieces can also be added instead of completely grinding into paste. (Use half to grind and half into pieces).

2) Tangy pineapple tastes best.

3) Tomato can be replaced with lemon juice.