Pineapple Rasam

Ingredients

1Tomato – 1
2. Green chilli – 1
3. Pineapple pieces – ½ cup
4. Rasam powder– 1 tsp
5. Lime – ½
6. Toor dal – ¼ cup (cooked)
7. Water – 1 cup
8. Mustard seeds – ¼ tsp
9. Asafoetida – ¼ tsp
10. Curry leaves – few
11. Coriander leaves – few
12. Oil – 1 tsp
13. Salt – to taste

Rasam Preparation

Take a deep kadai and add 1 cup of water (Add water if needed).

Then add chopped tomatoes, slitted green chilli, rasam powder, and curry leaves.

When it starts to boil add diced pineapple pieces and bring them to boil.

When it starts to boiling add the mashed dal to this.

Do not allow this rasam to boil.

Then remove from heat and add lemon juice and salt.

Then season with mustard seeds and pour on top of rasam along with asafoetida.

Finally garnish with coriander leaves.

Serve hot with rice.

Note

If the lemon is added before switch off the stove it will give a very bitter taste to the rasam.

Soak the pineapple pieces in rasam for ½ an hour before serving. Then only the rasam give a special aroma and nice flavour.