- 1 cup pineapple
- 1/2 cup Tuvar dal
- 3 to 4 flakes of tamarind (marble size)
- 1/4 tsp of turmeric
- 1 & 1/2 tbsp Rasam powder (of your choice and as required according to your taste)
- 3 to 4 sprigs of coriander leaves
- 1 sprig of curry leaves
- salt as required
- 1 tsp of oil (or Ghee – Clarified butter)
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- Cook the chopped pineapple pieces in 2 to 3 cups of water until they are done, Meanwhile pressure cook tuvar dal with turmeric in a cup of water till soft and keep aside.
- soak tamarind in warm water and squeeze the juice out of it.
- In a vessel with a cup of water allow the tamarind extract to boil so the raw smell of the tamarind disappears then add rasam powder allow it to boil, then add the cooked tuvar dal let it keep on boiling
- Meanwhile take the cooked pineapple into a sieve with the water and squeeze all the juice out of them and discarding the pulp.
- Add this pineapple extract to the juice and allow it to boil for very few minutes in simmer, keeping the flame low, so that the pineapple absorbs the spices and everything in the rasam
- Meanwhile in a small kadai heat oil and add the seasonings, add this to the rasam, garnishing with chopped coriander and curry leaves and allow it to stay on the stove for another 2 minutes, put off the stove and it is now ready to served with rice and a dollop of ghee or drink it just like that.
- 1/2 tsp pepper corns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp Bengal gram dal
- 1 tsp Tuvar dal
- 4-2 Red chillies (Guntur-Badgi)
- 1/4 tsp asafoetida
- 4 to 5 curry leaves
- 1/4 tsp turmeric powder
Tamarind Juice : For a quicker method, You can just warm it in a microwave for a few seconds and can squeeze the juice immediately. Discard the pulp and seeds if any. (These days you can buy tamarind which are quite cleaned without any seeds and other things in it ).
After adding pineapple do not boil Rasam for a long time it might turn very sour