Pineapple Rasam

Ingredients

• - ripe pineapple
• - Small tamarind ball
• - 2 tomatoes
• - 4 garlic cloves
• - 1.5 tsp rasam powder
• - 1/4 tsp turmeric
• - 1 tsp mustard seeds
• - 1 tsp ghee
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.
2. Prepare pineapple: Peel and cut 4-5 slices of ripe pineapple into small pieces. This is the unique ingredient.
3. Blend pineapple: Blend the pineapple pieces to a smooth puree. Strain to get clear pineapple juice.
4. Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract — pineapple is sour so use very little tamarind.
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. Add dal water: Add mashed dal water and 1 cup more water. Mix well.
7. Bring to a boil: Cook on medium heat until boiling — the pineapple aroma is wonderful.
8. Simmer: Cook on low heat 6-8 minutes. Taste — pineapple rasam should be tangy and slightly sweet.
9. Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds, asafoetida and curry leaves. Pour over rasam.
10. Serve: Garnish with fresh coriander. This is a festive and unusual rasam. Serve over rice or as a soup.