Pineapple rasam recipe

1. Coarsely mince jeera, pepper and green chilly, Set aside.
In a mixer add 1 slice of pineapple. Puree it and set aside.
In a bowl crush ½ tomato; add 3/4 cup water and turmeric powder.
Now add the pineapple puree, required salt give a quick mix and heat it up.
Add pepper jeera mixture and let it boil for a good 5-7mins until raw smell leaves.
Chop another pineapple slice into small pieces, chop remaining ½ tomato roughly and keep it ready.
Meanwhile in pan heat oil, add the tempering and let it splutter.
Add chopped pineapple, tomato and sauté for 3 minutes or until raw smell leaves.
Now add this mixture to the boiling rasam. Adjust water and salt at this stage.
Pressure cook toor dal till mushy, mash it well with a ladle and add it to the rasam. Let it boil until its frothy on top.
When it starts to froth, switch off and garnish with coriander leaves and switch off.
Serve hot.