PINEAPPLE RASAM RECIPE | RASAM VARIETIES

      Last week  we are invited  to a friend’s place for lunch and her mom made pineapple rasam . I tasted that for the first time , it tasted very different and nice and i loved the pineapple flavour in the rasam  . I asked the recipe of pineapple rasam from my friend’s mom and  i slightly altered it according to my taste and made it . Everyone enjoyed it and here comes the recipe of pineapple rasam.
  All the pictures are taken in a hurry and i am not satisfied with the clicks this time.
Check out

• Ginger lemon rasam
• Orange rasam

Preparation time :10 mins  Cooking time :20 mins  Serves:  3-4
INGREDIENTS:

PINEAPPLE CHUNKS	1/2 CUP
TOMATO	2
GINGER	1/2 INCH PIECE
GREEN CHILLI	1
SAMBHAR POWDER	1 TSP
SALT	AS NEEDED
ASAFIDITA	A PINCH
TOOD DAL	2 TBLSP
CURRY LEAVES	FEW
CORIANDER LEAVES	FEW
OIL	1/4 TSP
MUSTARD SEEDS	1/4 TSP

METHOD:

• Cut the tomatoes and half of the pineapple into fine pieces.
• In a kadai, add the tomatoes, pineapple pieces ,salt , sambhar powder and a cup of water .

• Allow it to cook in a medium flame till the tomatoes and pineapple  becomes soft .
• Grind 3 tblsp of pineapple along with ginger and green chilli into a fine paste.
• Add 2 cups of water to the toor dal .

• Add the ground paste and toor dal water to the kadai.
• Keep the flame to medium low and switch off when it becomes frothy.
• Garnish with curry leaves and coriander leaves.

• Heat oil in a small pan and throw in the mustard seeds and when it splutters transfer it to the rasam.
• Serve with any dry curry.

If the pineapple is very sweet , you can add a tblsp of lemon juice after switching the flame (towards the end.)