Ingredients :

1 tsp homemade rasam powder
1/4 cup toor dal
Pinch of turmeric powder
4 Pineapple rings, medium size.
3 medium size tomatoes.
sprigs of curry leaves
chopped coriander leaves for garnishing
salt to taste.

To grind to powder :

1 tsp pepper
1 tsp cumin/jeera
FOR TEMPERING
1 tsp ghee/oil
1 tsp mustard seeds
2 red chillies
Pinch of asafoetida powder/hing
Sprigs of curry leaves.

Method :

1.Pressure cook the dal while cooking rice itself, and mash it well when slightly hot with the back of a ladle and keep aside.
2.Powder a little coarsely the cumin seeds and pepper in the small mixie jar and keep aside.
3.Puree two rings of pineapple with one tomato after chopping them to smaller pieces, in the mixie jar and keep aside.
4.To this tomato pineapple puree add 1 1/2 cups of water, pinch of turmeric powder and half of the ground pepper cumin powder , 1 tsp of rasam powder with salt to cook well. Add the sprigs of curry leaves to infuse the flavor well in the rasam.
5. While this is boiling, chop the remaining pineapple rings and tomato to smaller pieces.
6. In a pan, add 1 or 2 tsp of ghee/oil, when heated, splutter the mustard seeds, the 2 red chilies, pinch of hing, sprigs of curry leaves and add the remaining half of the ground pepper cumin powder and add the chopped pineapple and tomato pieces and saute all for a minute.
7. Add the sauteed ingredients to the boiling rasam with 2 more cups of water and add the mashed dal too.

Check the consistency of the rasam after adding dal and water. If you think it is little thick, add more water in stages. The taste will alter if you pour too much water and not good,, you need to dilute it a bit. Check for salt and let this finished rasam boil for a few minutes till it reaches frothy stage.

Remove and cover to keep the flavours.Garnish with chopped coriander leaves and more curry leaves if need be.

Those who prefer a thin rasam dont keep adding water, instead let it stand for few minutes and you will see the clear liquid, you can use that to serve thin rasam and thos who like little more thickness in the rasam, give a quick stir with the ladle so all the ingredients will mix well and serve that portion.

Enjoy hot pineapple rasam with rice and papad or potato roast.