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Pineapple Rasam / Annasi Pazha Rasam

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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

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