Pineapple Rasam

Method

1. 1

   Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.

2. 2

   Prepare pineapple: Peel and cut 4-5 slices of ripe pineapple into small pieces. This is the unique ingredient.

3. 3

   Blend pineapple: Blend the pineapple pieces to a smooth puree. Strain to get clear pineapple juice.

4. 4

   Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract — pineapple is sour so use very little tamarind.

5. 5

   Make base: In a pan add tamarind water, pineapple juice, half tsp turmeric, 1 tsp rasam powder, half tsp cumin powder and salt.

6. 6

   Add dal water: Add mashed dal water and 1 cup more water. Mix well.

7. 7

   Bring to a boil: Cook on medium heat until boiling — the pineapple aroma is wonderful.

8. 8

   Simmer: Cook on low heat 6-8 minutes. Taste — pineapple rasam should be tangy and slightly sweet.

9. 9

   Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds, asafoetida and curry leaves. Pour over rasam.

10. 10

    Serve: Garnish with fresh coriander. This is a festive and unusual rasam. Serve over rice or as a soup.