PINEAPPLE RASAM

Coming with a new version of rasam using dal. A perfect blend of sourness, sweetness and saltiness with a super aroma of pineapple!

Ingredients:

Toor dal//mysore dal 100 gms

Turmeric one spoon

Castor oil few drops 

Tamarind Marble size 
Jaggery powder one spoon

Fresh Pineapple slices chopped one cup

Sesame oil one tablespoon

Mustard seeds one spoon

Turmeric powder one teaspoon

Asafoetida one pinch

Garlic flakes two

Pepper powder one spoon

Roasted cumin powder one spoon

Salt to taste

Red chilly three split

Cilantro leaves chopped quarter cup

Curry leaves 12 nos

Procedure:

Pressure cook the dal with turmeric, a few drops of castor oil and adequate water.up to three whistles.

Keep aside.

Soak tamarind with one cup of water.

Heat the sesame oil in a frying pan.

Add mustard seeds to pop up

When they started to splutter, add red chilly, curry leaves.

Switch off the flame to avoid burning.

Sprinkle the asafoetida. Add Tamarind extract, jaggery and salt.

Bring to boil.

Add the dal mixture with two cups of water.

Add cumin powder, pepper powder and garlic gratings.

Bring to boil.

Switch off the flame.

Add cilantro leaves.

Blend the pineapple chunks to a fine paste.

Add the pineapple pulp to the hot rasam and mix.

A fine aromatic Pineapple rasam is ready to have as a starting appetizer or with hot steamed rice.

This is a rich warm rasam during the winter season. Serves as an excellent soup for every mood, every occasion and special festive days.

Unbeatable rasam for ever!