Pineapple rasam

I have already posted kandathippili rasam which has more medicinal values. Pineapple rasam is tangy and sweet. I love pineapple rasam, and can have as such as soup. Rasam is always a comfort meal with a simple potato roast.

Ingredients:

• Pineapple - 3 slices
• Tomato - 1 or 2
• Green chilly - 1
• Rasam powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Cooked toor dal - 1/4 cup
• Salt - to taste
• Sugar - a pinch  
• Oil - 1 tsp

To temper:

• Oil - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 5
• Asafoetida - a pinch

Method:

Take 2 slices of pineapple and chop into big chunks. Using the blender and  puree the pineapple. Chop the tomatoes and other slice of pineapple finely. Heat a wok, with a tsp of oil and add green chilly, pineapple and tomatoes.

After frying for few minutes, add rasam powder, turmeric powder, salt and sugar. Fry till raw smell goes. Transfer the pineapple puree with 1/2 cup of water and let it boil for 2 minutes. With cooked dal add 3/4 cup of water and mix well. Add the dal water.

Boil till it get bubbles.Add coriander leaves. In a small pan add all the ingredients given 'to temper' accordingly. Transfer to rasam.

Adjust salt and serve hot with rice or drink as a soup.:)

Note:

• If using canned pineapple, avoid sugar. If using fresh, some pineapple may be sour, depending upon the taste add tomatoes.
• If rasam powder is not in stock, fry coriander seeds - 1 tsp, red chilly -2, pepper - 1/2 tsp, cumin seeds - 1 tsp and grind to a fine powder.