Pineapple Rasam

 

 

 

 

 

 

 

 

 

Ingredients:

Tamarind: 1 small ball, soaked & strained

Cooked Toor dal: 3 tbsps

Rasam Powder: 1 tbsp

Crushed Pepper: 1/2 tsp

Cumin seeds: 1/2 tsp

Mustard seeds: 1 tsp

Ghee: 1 tbsp, to season

Turmeric Powder: ½ tsp

Salt: To taste

Coarsely chopped Pineapple pieces: 1/2 Cup. I use canned pineapple.

Method:

Soak the tamarind in water and extract the juice and keep it aside

Pressure cook toor dal and mash it

Grind the pepper and cumin to coarse powder

To the tamarind water, add rasam powder, turmeric powder, pepper-cumin powder and salt and allow the mixture to boil.

Once the rawness of tamarind goes off, add mashed dal and add required water and when the rasam starts to boil, remove from flame.

Take 2-3 pieces of pineapple separately & keep aside.

Grind the remaining pineapple pieces in a blender to a fine paste and add to the rasam.

Add the rest of the pieces of pineapple to the rasam & remove after 2 minutes.

Heat the ghee in a pan, add mustard seeds.

When the mustard seeds start to sputter and add to the rasam.