Serving: 4 | Type: Veg-Soup / Rasam
Ingredients:
| Tamarind | -Marble size |
| Pineapple | -½ cup(diced) |
| Thoor dhal(cooked) | -¼ cup(mashed) |
| Tomato | -1(cut) |
| Rasa powder | -1 ½tsp |
| Turmeric Powder | -¼tsp |
| Asafotida | -¼tsp |
| Green Chili | -2(slit) |
| Salt | -to taste |
| Coriander Leaves | -few |
Seasoning:
| Ghee | -1tsp |
| Mustard | -½tsp |
| Pepper cumin Powder | -1tsp |
| Curry Leaves | -few |
| Red Chili | -1 |
Method:
- Soak the tamarind with ½ cup of water and squeeze out the pulp and keep it aside.
- Grind 4 to 5 pieces of pineapple and keep it aside.
- Take the vessel boil the tamarind pulp, with tomato, rasa powder, green chili, turmeric powder, asafotida and 2 cups of water.
- Boil it until raw smell goes then add half of the pineapple cook it for 3 minutes.
- Add cooked and mashed thoor dhal and ground pineapple boil it for 1 or 2 minutes .
- Meanwhile take a pan heat with ghee add seasoning fry without burning and add 2 or 3 pieces of pineapple saute it, then add it into the boiling rasam now add salt then turn off the stove.
- Garnish with coriander leaves.
- Serve hot with white rice.
Note:
- You can serve like soup.
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