Ingredients:

• 1/2 cup – Pineapple chunks
• 2- Tomato
• 1/2 inch piece- Ginger
• 1 – Green chilli
• 1 tsp – Sambhar powder
• Salt to taste
• 1/4 tsp – Asafoetida
• 2 tbsp – Toor Dal
• A few – Curry leaves
• A few – Coriander leaves
• 1/4 tsp – Oil
• 1/4 tsp – Mustard Seeds.

Method:

1. Cut the tomatoes and half of the pineapple into fine pieces.
2. Combine the tomatoes, pineapple pieces, salt, sambhar powder and a cup of water in a kadhai.
3. Let it cook on a medium flame until the tomatoes and pineapple soften.
4. Meanwhile grind 3 tbsp of pineapple along with ginger and green chilli into a fine paste.
5. Add 2 cups of water to the toor dal.
6. Now heat oil in a pan and splutter the mustard seeds. Then pour it on the rasam.
7. Serve with any dry curry.
8. Recipe courtesy: Jeyashri’s Kitchen