Ingredients

• 1/2 cup - Pineapple chunks
• 2- Tomato
• 1/2 inch piece- Ginger
• 1 - Green chilli
• 1 tsp - Sambhar powder
• Salt to taste
• 1/4 tsp - Asafoetida
• 2 tbsp - Toor dal
• A few - Curry leaves
• A few - Coriander leaves
• 1/4 tsp - Oil
• 1/4 tsp - Mustard Seeds.

How to Make Ananas rasam

• Cut the tomatoes and half of the pineapple into fine pieces.
• Combine the tomatoes, pineapple pieces, salt, sambhar powder and a cup of water in a kadhai.
• Let it cook on a medium flame until the tomatoes and pineapple soften.
• Meanwhile grind 3 tbsp 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.
• Now heat oil in a pan and splutter the mustard seeds. Then pour it on the rasam.
• Serve with any dry curry.
• Recipe courtesy: Jeyashri's Kitchen