PINEAPPLE RASAM

INGREDIENTS::

Toor dal                            1/2 cup

Pineapple pieces                1/4 cup

Pineapple pulp                   1/4 cup

Tomatoes                           2(chopped)

Green chilies                      4

Ginger pieces                     1" inch piece

Jaggery                              1 tsp(grated)

Turmeric powder                1 pinch

Coriander leaves(with stems) few

FOR POWDER::

Cumin seeds                      1/4 tsp

Pepper corns                     1/4 tsp(adjust)

FOR TEMPERING:

Mustard seeds                    1/4 tsp

Red chilies                           2

Hing/asefoetida                   pinch                  

Coriander leaves                 few(chopped)

Curry leaves                       1 sprig(chopped)

PROCEDURE::

1)Cook toor dal/kandi pappu until cooked completely.

2)Now grind the pineapple into pulp and keep aside.

 3)Heat water in a pan then add the coriander ,green chilies ,ginger pieces , tomato pieces, toor dal/kandi pappu,turmeric, jaggery, pineapple pulp, pine apple pieces close the lid and boil for 5-7 minutes.

    

4)Now crush cumin seeds and pepper corns into fine powder and then add to the boiling rasam.

5)Heat oil in a pan, then add the mustard seeds, cumin seeds ,asefoetida, red chilies, curry leaves and coriander leaves.

Now add the tempering to the rasam and turn off the heat.

            SERVE HOT WITH RICE.