This type of rasam is different from the usual one. Adding pineapple to the rasam gives a different taste. As pineapple gives a little sweetness and little sounress which makes the rasam more tastier. Mostly in marriages we can see these types of marriages.
Servings 4-5 ppl
Ingredients
Toor dhal 1/4 cup
Tomatoes 2 Nos
Tamirand gooseberry size
Pineapple 3/4cup chopped +1/4 cup chopped
Sambar powder 2 1/2 tbsp
Turmeric powder 1 tbsp
Hing few
Corriander leaves few
Curry leaves few
Salt as needed
Water as required
Procedure
Wash the dhal and add it to the cooker by adding little turmeric powder and water and cook it for 3-4 whistles.
Soak the tamarind and extract the juice and keep it separate.
Wash the tomatoes and chop it. Add the tomatoes, pineapple pieces curry leaves and grind it to smooth paste. No need to add water.
Take a vessel add the tamarind extract and grinded paste.
Add turmeric powder ,sambar powder, curry leaves and salt and keep it in the stove in medium flame.
Let it boil for 5 to 7 minutes.
When it forth up add the cooked dhal and mix it.
Let it boil for 5 minutes. When it forth up add hing and coriander leaves and switch off the flame.
Keep a pan in the stove add ghee when it is hot add a tbsp of mustard seeds and jeera.
Let it splutter. Now add it to the rasam.
Now add the finely chopped pineapple to the rasam and cover it.
Let it sit for 10 minutes so that the essence will mix now with the rasam.
