Pineapple Rasam

Pineapple Rasam is something I did not like much mainly because it tastes slightly weird. This time when I went  for my vacation to Chennai, I asked my mom to make this. She made pineapple rasam with Senaikkizhangu Eriseri and the combination was so simply amazing. You must try this. :)

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients

Pineapple - half a small pineapple, chopped
Pineapple juice -  3 tbsp
Curry leaves - a few
Tamarind - a small gooseberry size ball
Turmeric Powder - 1/2 tsp
Asafoetida / Hing - 1/4 tsp
Toor Dal - 1 tbsp
Salt - to taste

To Roast and Grind

Pepper - 1/2 tsp
Red Chillies - 2
Chana Dal - 1 tsp
Dhania - 1 tbsp
Urad Dal - 1/2 tsp

For Seasoning

Curry leaves - a few
Mustard - 1/2 tsp
Gingelly Oil - 1/2 tsp
Coriander - 1 tbsp, finely chopped

Procedure



1. Roast all the items given till a nice aroma comes and grind them into a smooth paste.
2. Cook Toor dal and set aside.
3. Extract tamarind water and boil it with salt, turmeric powder and asafoetida .

4. Add the pineapple pieces and continue to boil till the pineapple turns soft.
5. When the raw smell of tamarind goes, add the ground paste, half cup water and the cooked and mashed toor dal.
6. Allow to boil once.
7. Heat gingelly oil in a tadka pan, add mustard, curry leaves and when the mustard splutters add it to the rasam.
8. Finally add the pineapple juice and chopped coriander.
9. Super delicious Pineapple Rasam is ready to serve with rice.