PINEAPPLE RASAM

Ingredients:

(A)
4 tbs of soaked toor dal
1 tomato chopped
3 green chillies sliced
1 cup water

(B)
1 cup chopped pineapples pureed with 1 cup of water
½ inch chopped ginger
1 tomato chopped
½ tsp tumeric powder
1 cup chopped pineapple
1 tsp jaggery
2 tsp rasam powder
3 cups of water, more if you like
1 tsp tamarind paste (optional )
Salt to taste

(C)
Seasonings:
2 tsp ghee
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp cumin seeds
2 red dry chillies, broken
1 sprig curry leaves

A pinch of red chillie powder
Little coriander leaves.

Method:

Pressure cook all the ingredients in (A) for 2 whistles.
Let the steam settle on it’s own.

Now add in all the ingredients in (B).
Boil on medium heat for about 10 minutes.
Now heat a pan with the ghee, add in the ingredients in (C)
according to order. When done add the pinch of red chillie powder.

Now pour the seasonings over the boiling rasam.
Cook for a minute and remove.
Garnish with the cut coriander leaves.
Now gama gama rasam is ready.