Pineapple Rasam

Ripe pineapple added to spicy rasam brings out the excellent flavours of sweet and tangy rasam.

Ingredients:

• Toor Dal ( Red Gram Dal ) - 1/2 cup
• Tomato - 1
• Pineapple Puree - 1/4 cup
• Pineapple Chunks or cubes - 4-5
• Turmeric Powder - 1/4 tsp
• Rasam Powder - 1 tsp
• Jaggery - 1 inch cube Or Sugar - 1 tsp
• Salt - to taste
• Water - 4 cups
• Chopped Cilantro - 1 tbsp

For Tempering:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Asafoetida ( Hing ) - a pinch
• Red Whole chillies - 1 or 2
• Curry Leaves - 1 spring
• Ghee - 1 tbsp

Directions :

• Cook dal , mash it up with a whisk , keep aside.
• In a pot, add water, dal, chopped tomato, pineapple cubes, turmeric powder, jaggery and rasam powder and bring it to boil.  Cook till pineapple cubes are soft and tender.
• Add pineapple puree, salt and cook for another 5 minutes.
• For tempering, heat ghee in a small pan, splutter mustard seeds and cumin seeds. Then add torn red chillies, hing, curry leaves. Pour it over the rasam and mix well.
• Garnish with cilantro. Serve hot with steamed rice.