Pineapple rasam

Pineapple Rasam Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Lunch | Recipe Cuisine: South Indian

Pineapple - 2 slices
Tomato - 1 big sized sized
Turmeric powder - 1/8 tsp
Cooked Toor Dal - 1/3 cup
Water - 1 cup, adjust accordingly
Salt - to taste
Coriander leaves - 1 tbsp

To grind coarsely:
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Green Chilli - 1 small

To temper:
Oil - 2 tsp
Mustard - 3/4 tsp
Curry leaves - 1 sprig
Red chilli - 2 small
Hing - a pinch
Method:
Coarsely mince jeera,pepper and green chilli, Set aside.In a mixer add 1 slice of pinceapple.
Puree it and set aside.In a bowl crush 1/2 tomato, add 3/4 cup water and turmeric powder.
Now add the pineapple puree,required salt give a quick mix and heat it up.Add pepper jeera mixture and let it to boil.
Boil for a good 5-7mins until raw smell leaves.Chop another pineapple slice into small pieces, chop remaining 1/2 tomato roughly and keep it ready.Meanwhile in a pan heat oil - add the items listed under 'to temper' let it splutter then add chopped pineapple, tomato and saute 3mins or until raw smell leaves.
Now add this mixture to the boiling rasam.Adjust water and salt at this stage.
Pressure cook toor dal till mushy, mash it well with a laddle and add it.Let it to boil until its frothy on top.When it starts to froth, switch off and Garnish with coriander leaves and switch off.
Serve hot with rice and papad...yummm!!