A tangy and sweet rasam prepared with pineapple.
Pineapple - 2 rings or approx 1.5 cups chopped
Rasam Podi - 1 tbsp
Pepper Powder - 1 tsp
Salt - 2 tsps
Curry leaves - 1 strand
Cilantro finely chopped - a handful
Tomato - 1
Toor dal - 1/4 cup
Turmeric Powder - 1/4 tsp
Hing - 1/2 tsp
Water - 2 cups + 3 cups
or as required
Ghee / Oil - 2 tsps
Mustard seeds - 1 tsp
Cumin seeds - 2 tsps
Pressure cook the toor dal by adding 2 cups of water and 1/4 tsp of turmeric powder.
Let it cool down and mash it well.
Puree 1 cup or 1 ring of pineapple and set aside.
Add the chopped tomato and the remaining chopped pineapple, curry leaves and cilantro in the vessel in which you are going to prepare the rasam.
Add the salt, rasam powder, hing and pepper powder.
Add two cups of water and mix well.
Cook this mixture in a medium flame till the tomatoes becomes soft.
Now add the pineapple puree and remaining 1 cup of water and let it simmer for 3 to 4 minutes.
Finally add the mashed dal and let it simmer till the froth forms on the top.
Once the froth forms turn off the heat.
In a separate tadka pan, heat ghee or oil.
Once its hot add the mustard seeds and cumin seeds. As they start to splutter add it to the rasam.
That’s it. Yummy pineapple rasam is ready.