Pineapple Rasam

Ingredients

• 1/2 cup pineapple pulp

• 1/4 cup pineapple chunks

• 1 small lemon-sized tamarind ball

• 1/2 cup cooked toor dal

• 1/2 tsp turmeric powder

• 2 finely chopped tomatoes

• 1/4 tsp asafoetida

• 2 green chillies, slit

• 1/2 tsp sambar powder

• salt to taste

• 1/4 tsp sugar

• fresh coriander leaves for garnishing

For tempering

• ghee

• 1/2 tsp mustard seeds
• 1.5 tsp pepper + cumin seeds powder

• 1 sprig curry leaves
• a pinch of asafoetida

Method

Extract tamarind pulp using 2 cups of water. Add turmeric powder, asafoetida, tomatoes, green chillies, sambar powder and salt. Let it boil for 10 minutes.

Now, add the pineapple pulp, toor dal and 2 cups of water.

Once it begins to froth, add the pineapple chunks and sugar. Remove from flame.

In a pan, heat the ghee.

Temper it with mustard seeds, asafoetida, pepper cumin powder and curry leaves.

Pour over the rasam.

Garnish with fresh coriander leaves.