Pineapple Rasam

Ingredients:

• Pineapple [chopped] – ¼ cup
• Tomato – 1 no [ puree]
• Tomato – 1 no [ chopped]
• Rasam powder – ¼ tsp
• Pepper powder – ¼ tsp
• Salt – to taste
• Jaggery [crushed] – ¼ tsp
• Coriander leaves – few
• Toor dal – ¼ cup
• Turmeric powder – ¼ tsp
• Lime/lemon juice – 2 tsp / to taste

To Grind

• Pineapple [chopped] – ½ cup
• Green chili – 1 no / to taste
• Ginger – 1 inch piece

For Tempering

• Ghee – 2 tsp
• Mustard seeds – ¼ tsp
• Cumin seeds – ¼ tsp
• Red chili – 1 no [break into half]
• Curry leaves – few
• Asafoetida – 2 pinches

• Cook the Toor Dal with sufficient water and a pinch of Turmeric powder using a pressure cooker up to 3 whistles. Let the steam down, take it out, mash it and mix it water.
• Grind the “to grind” items into paste consistency using blender.
• Take a vessel and add the Toor dal water, Tomato puree, ground paste, Turmeric powder, chopped tomato, Pineapple, Salt, Turmeric powder, Jaggery and a cup of water. Bring it to boil for 7 minutes. Then switch off the flame.

• Take a Kadai, add the Ghee/Oil and heat it. Add the Mustard seeds and cumin seeds. When it splutters, add the curry leaves, Asafoetida and Red chili. Pour it into the Rasam.
• Finally add the lemon juice. Garnish it with Coriander leaves.
• Serve it hot with Rice. You can drink it like soup as well.