1 Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked. 2 Add pineapple puree and continue to cook on medium flame for 2-3 mts. 3 Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat. 4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams. Preparation: 25-30 mts Serves 4-5 persons Cuisine: South Indian . 1 tomato, chopped or pureed 1/4 tsp turmeric pwd 1-2 green chilies, slit 1 1/2 tsps home made rasam powder 1/4 cup pineapple puree 2 pineapple slices, cut into 1″ pieces 1 tsp jaggery or sugar few fresh curry leaves salt to taste 3 1/2 cups water For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp cumin seeds pinch of asafoetida/hing/inguva few fresh curry leaves 2 tsps ghee
