Pineapple Rasam Recipe

The Pineapple Rasam Recipe is a twist to the traditional and a staple dish of the south Indians. The sourness from the pineapple and the subtle sweetness brings great flavors to the traditional rasam. I make this rasam as often as I make the tomato garlic rasam, as rasam’s are an all time favorite dish in every household.  Arhar dal (Split Toor Dal), Turmeric powder (Haldi), Tomatoes, Pineapple, Green Chillies, Cumin powder (Jeera), Coriander Powder (Dhania), Red Chilli powder, Lemon juice, Salt, Coriander (Dhania) Leaves, Ghee, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Garlic, Asafoetida (hing), Curry leaves   1/4 cup Arhar dal (Split Toor Dal) 1 teaspoon Turmeric powder (Haldi) 3 Tomatoes , roughly chopped 1 cup Pineapple , chopped 2 Green Chillies , slit 1/2 teaspoon Cumin powder (Jeera) , roasted 1/2 teaspoon Coriander Powder (Dhania) , roasted 1/4 teaspoon Red Chilli powder , (optional) 2 teaspoons Lemon juice Salt , to taste 2 sprig Coriander (Dhania) Leaves , chopped Ingredients for the tadka 1 tablespoon Ghee 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Cumin seeds (Jeera) 3 cloves Garlic , slit 1 pinch Asafoetida (hing) 2 sprig Curry leaves     15   30     To begin making the Pineapple Rasam Recipe, firstly cook the tuvar dal, in a pressure cooker.