Deepavali Special: Make Your Rasam from Pineapple!

• Mortar and Pestle ( IDIKAL)
• Black peppercorn – 1 tbsp
• Cumin seeds – 1 tbsp
• Garlic – 7 to 8 cloves
• Fenugreek seeds – 1 pinch
• Curry leaves – 1 sprig
• Pineapple - made to paste (1cup)
• Tomatoes - 2nos (Crushed)
• Cooking oil – 1.5 tbsp
• Mustard seeds – 1tsp
• Curry leaves – 1 sprig
• Pineapple – 1/2 cup (chopped)
• Turmeric powder – ¼ tsp
• Asafetida / Hing – 1 pinch
• Tamarind water – ½ cup
• Tur dall – cooked and mashed
• Chili powder – ½ tsp
• Rasam powder – 1/2tsp
• Brown sugar ( Vellam) – ½ tsp
• Coriander leaves – 2 tsp
• Salt to taste

Method:

• Cook tur dal, mash and keep it ready.
• Coarsely crush peppercorn, cumin seeds, fenugreek seeds, garlic cloves and curry leaves. Keep it aside.
• Coarsely crush the tomatoes or give it a pulse and keep it ready. Also make a paste from the chopped pineapple.
• Heat oil in a pan and pop in mustard seeds and curry leaves.
• Add the crushed spices, crushed tomatoes and mix well.
• Then, add pineapple chunks, turmeric powder, asafoetida and fry until mushy.
• Add tamarind water, pineapple paste, cooked and mashed tur dall, 2 cups water, salt, chili powder, brown sugar (vellam) and rasam powder.
• Mix well and let it come to a boil.
• Put off, add chopped coriander leaves and close the lid.
• Serve hot with rice.

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