Pineapple rasam

Ingredients:

Dal water – 2 cups

Turmeric powder – ¼ teaspoon

Salt – 2 ½ teaspoons

Corriander leaves – 2 teaspoons

Lemon juice – 1 tablespoon

Hing – ¼ teaspoon

Tempering:

Ghee – 1 teaspoon

Mustard seeds – ½ teaspoons

Grind to paste:

Pineapple – ¼ fruit

Tomatoes – 2

Roast and grind to powder:

Pepper – 1 teaspoon

Cumin seeds – 1 ½ teaspoons

Tuar dal – 2 teaspoons

Red chillies – 2

Curry leaves – 5 or 6

Method:

1. Remove skin and cut pineapple to pieces.
2. Grind pineapple pieces & tomatoes together.
3. Heat ghee in a kadai, add mustard seeds & allow spluttering.
4. Add the ground paste & add dal water to it.
5. Add salt, turmeric powder, hing & allow boiling until raw smell vanishes.
6. Add the ground powder & allow boiling for 2 minutes.
7. Remove from flame & then add lemon juice, mix well.
8. Garnish with corriander leaves & serve hot with rice.