https://www.jeyashriskitchen.com/pineapple-rasam-recipe/#google_vignette
- 3 tbsp pineapple chunks
- 2 finely chopped tomato
- 2 tbsp cooked dal
- 1.5 tsp rasam powder you can use sambar podi also
- 1 cup of water
- ½ tsp turmeric powder
- Salt as needed
- 2 pinches asafoetida
- 1 tsp ghee
- ½ tsp mustard seeds
- Few chopped coriander leaves
- Few chopped curry leaves
To grind
- 3 tbsp pineapple chunks
- 1 green chili
- 1 small piece ginger
- 2 cups water
In a mixie jar add 3 tbsp pineapple chunks, 1 green chili, a small piece of ginger into a fine paste.
Transfer this to a bowl and add 2 tbsp of cooked dal.
Add 2 cups of water to this and mix everything well.
Keep this dal water aside.
In a sauce pan add finely chopped pineapple chunks (3 tbsp), tomatoes and add 1 cup of water.
Add 1.5 tsp of rasam powder or sambar powder, turmeric powder, asafoetida and salt.
Let this boil for 5-7 minutes.
Now add the dal water to this.
Add finely chopped coriander leaves and curry leaves.
Let the rasam froths up.
Do not allow this boil.
Once it froths up switch off the flame.
In a pan add ghee and once it is hot add ½ tsp of mustard seeds.
Once it splutters add this to the rasam.
Pineapple rasam is ready.
Serve with hot rice and any vegetable of your choice.
