|Pineapple||1 Cup (16 tbs), cubed|
|Water||2 Cup (32 tbs)|
|Tomato||1 Medium, chopped|
|Boiled toor dal||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), sliced|
|Green chilies||3 Medium, slitted|
|Curry leaves||18 Medium|
|Rasam powder||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Salt||1 Teaspoon (to taste)|
|Clarified butter/Ghee||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Coriander leaves||1 Tablespoon, chopped finely (for garnish)|
1.In a blender, add half the pineapple and make a puree. Keep aside.
2.In a pot, bring the water to a rolling boil
3.Drop the chopped tomatoes.
4.Pour in the cooked toor dal and the remaining pineapple cubes. Give it a stir.
5.Add the crushed garlic, slit green chilies and a few curry leaves.
6.Spoon in the turmeric powder and the rasam powder.
7.Cook for 15 minutes until the pineapple cubes are tender.
8.Season with salt and pour in the pineapple puree.
9.Stir and cook for 5 minutes.
10.In a separate pan, melt the clarified butter.
11.Add mustard seeds, cumin seeds, asafoetida and the rest of the curry leaves.
12.Saute the contents of the pan together and temper the simmering rasam.
13.Add the jaggery and finish off.
14.Garnish with coriander and serve piping hot.