Pine Apple Rasam
Ingredients for 4 adults
- Toor dal 1/4 or 1/2 small cup ( 100 gms)
- Tamarind -lemon size or Tamarind paste 1 teaspoon
- Sambhar powder* - 1 and 1/2 teaspoon( or more depending on your taste)
- Mustard seeds 1 teaspoon
- Curry leaves - a few
- Coriander leaves - a few
- Oil - one teaspoons
- Turmeric powder - 1/2 teaspoon
- Hing a small piece or powder 1/4 teaspoon ( two pinches).
- Pine apple slices - 1/2 cup
- Dissolve the tamarind in 1 and 1/2 cups of water and keep it aside. ( if you are using raw tamarind, dissolve using warm water, mash it with your fingers and filter to remove the debris and fibres)
- Clean the toor dal and put it in the cooker vessel.
- Add 2 cups of water and add the turmeric powder
- Pressure cook for 20 minutes ( till the dal becomes soft and mash able)
- Pour a teaspoon of oil in a skillet ( kadai). Put the mustard seeds. Wait till they splutter and add the hing.
- Pour the tamarind water.Add salt and the pineapple pieces. Let this boil for 10 minutes till the raw aroma of the sambhar powder disappears.
- Take out the dal, mash the dal with a hand churner or a thick spoon and pour this dal water into the boiling rasam.
- Add the curry leaves, Coriander leaves.
- Cook in a low flame till the smell of the dal disappears and you see the rasam frothing with bunbbles in them.
- For more flavor you can add some more curry leaves at this stage.
* Preparation of this powder is given separately in this blog. Pre-packed sambhar powder called Madras sambhar / rasam powder is also available in MTR and other brands.