- 1 teaspoon Turmeric powder (Haldi)
- 1 cup Tomato Puree
- 1 cup Pineapple , chopped
- 2 Green Chillies , slit
- 1/2 teaspoon Cumin powder (Jeera) , roasted
- 1/2 teaspoon Coriander Powder (Dhania) , roasted
- 1/4 teaspoon Red Chilli powder , (optional)
- 2 teaspoons Lemon juice
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped
Ingredients for the tempering
- 1 teaspoon Ghee/Sesame Oil
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds (Jeera)
- 3 cloves Garlic , slit (optional)
- 1 pinch Asafoetida (hing)
- 2 sprig Curry leaves
- To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker and mash it upon cooking.
- Into the pressure cooker, combine the pineapple cubes, green chillies, freshly made tomato puree, salt, red chilli powder, coriander powder and cumin powder.
- Add about 1 cup of water, mix well to combine and pressure cook for about 4-5 whsitles.
- Turn off the flame, and allow the pressure to release naturally.
- Once the pressure has released, open the cooker, and blitz the pineapple rasam using an immersion blender.
- Once the rasam comes to gether after blizing, add the pre cooked dal, water and brisk the pienapple rasam, to a brisk boil.
- To this add the coriander leaves and the freshly squeezed lemon juice.
- Turn off the flame and set the pineapple rasam aside.
To make the tempering for the pineapple rasam
- In a small pan , heat ghee on medium flame, to this add the mustard seeds, cumin seeds and allow them to crackle, now add the hing, and curry leaves.
- Once thee curry leaves splutter, turn off the flame and add this to the pineapple rasam.