PINEAPPLE RASAM

A tasty rasam made by adding pineapple with the tamarind pulp.

Ingredients

Split pigeon pea (toor dal/arhar dal) 1 cup

Fresh pineapple, peeled and chopped 2 cups

Rasam powder 2 teaspoons

Salt to taste

Turmeric powder 1/4 teaspoon

Tamarind pulp 1 teaspoon

Jaggery (gur) 1 teaspoon

Water 6-7 cups

FOR SEASONING

Mustard seeds 1/2 teaspoon

Curry leaves 10-12

Whole dry red chilli 1

Oil 1 tablespoon

Method

Pressure-cook the dal with 2 cups of water. When cooked mash the dal and keep aside. Blend 1 cup of pineapple pieces in a blender. Keep aside. For the seasoning, heat the oil in a kadhai and add the curry leaves mustard seeds and dry red chilli. When the mustard seeds start to splutter add the pineapple pulp, rasam powder, salt and turmeric powder. Stir-fry for 2-3 minutes. Add the mashed dal, remaining water, tamarind pulp and jaggery. Bring to boil. Simmer and cook on low heat for 10-15 minutes. Serve hot garnished with the remaining pineapple pieces.....