Pineapple Rasam / Annasi Pazha Rasam

Ingredients

• Pineapple - 1/2 (cut into small pieces)
• Thuvar dhal water - 1/2 cup
• Mustard Seeds - a pinch
• Tomato - 1 (cut into pieces)
• Tamarind - 1/2 lemon size
• Dry Red Chillies - 2 to 3
• Curry Leaves - few
• Cumin Seeds - 1/2 tsp
• Pepper seeds - 1/5th tsp (crushed) 
• Asafoetida - a pinch
• Coriander leaves - few
• Rasam Powder - 1 tsp
• Oil - 1 tsp
• Ghee - 1 tsp
• Salt - as per taste
• Water - 4 cups
• Turmeric - a pinch (Optional)
• Sugar/Jaggery - 1/2 to 1 tsp (Optional)

Method

• Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
• Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
• In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min. 
• Add the Pineapple pieces and add ghee and saute well or till they become little soft.
• Now add the tomato pieces or crushed tomato.
• Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
• When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
• Serve the hot and sweet pineapple rasam with rice and papad.

Note:

•  Since my pineapple is sweet, i didnt add sugar.
•  Any dhal water can be used.
•  Dal can also be crushed nicely and added to the rasam
• Click here for Rasam powder Recipe