1.5-2 tsp - rasam powder (depending on how spicy your powder is)
A pinch of asafoetida
Curry leaves, a few
Coriander leaves, for garnishing
Juice of 1 or 2 limes (depending on sourness)
To temper: 1 tsp - ghee
1/2 tsp - mustard seeds
1/2 tsp - cumin
Pineapple pieces to garnish
How to Make Pineapple Tomato rasam
Cook together tomatoes, pineapple pieces, a few coriander leaves, curry leaves with 1/2 cup water till they turn soft (6-7 min). Blend the mixture using a hand blender to a smooth paste. To this add green chilli, rasam powder, salt, asafoetida and cooked dal mixed with 3 cups of water.
Boil the mixture on medium heat till the raw smell of rasam powder goes off (15 min).
Switch off the gas, temper and add lime juice.
Top with finely chopped coriander leaves and pineapple pieces.
Recipe Courtesy: Indian Vegetarian Kitchen
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.