Categories: saaru/Rasam

Ingredients

• ■Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 1/4 cup
• ■Pineapple (Kaithachakka, Ananas) – 150 gm (2 or 3 slices)
• ■Green Chillies (Pacha Mulagu, Hara Mirch) – 4 no
• ■Tamarind Pulp (Puli, Imli) – 1 tbsp
• ■Turmeric powder (Manjal Podi, Haldi) – 1/4 tsp
• ■Asafoetida (Kayam, Hing) – A pinch
• ■Salt to taste
• ■Mustard Seeds (Kadugu, Rai) – 1/4 tsp
• ■Oil or Ghee – 1 tsp
• ■Lemon (Cherunaranga, Nimbu), squeezed – 1 tsp
• ■Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp

Directions

1. Peel the skin of Pineapple and cut it into small cubes.

2. Cook the Red Grams in 2 cups of water or pressure cook for 4 to 5 whistles. Keep it aside.

3. Heat Oil in a deep pan and splutter the Mustard Seeds.

4. Add 2 cups of water along with the chopped pineapple, green chillies, turmeric powder, asafoetida powder and salt into the deep pan.

5. Now add Tamarind Pulp into the same deep pan and mix well.

6. Cover and simmer, over a medium heat for 5 minutes or until the Pinepple is tender.

7. Now add the cooked Red Grams and 1 cup of water into the Pineapple Rasam and boil for 2 minutes.

8. Remove Pineapple Rasam from the stove and add Lime juice. Stir well.

9. Garnish Pineapple Rasam with Coriander Leaves.

10. .Pineapple Rasam is now ready to serve with rice or you can even serve it as a soup.

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