Pineapple Rasam
Ingredients
• ½ pineapple, peeled and cut into thin slices
• 1 tsp sugar
• Salt to taste
• 10-12 curry leaves, crushed
• 2 red chilles, broken
• 2 tsp black pepper powder
• 1 tsp coriander powder
• 1 small tomato, chopped
• 2 cloves garlic, crushed
• 2 tbsp coriander leaves, chopped
• ½ cup toor dal, cooked and whisked
Method
• Roast the pineapple slices on a non-stick pan, turning them over so that both sides get grilled. Sprinkle a little sugar and salt on them while you roast them. Once grill marks appear, take them off the heat and let them cool down.
• Put all the ingredients except the toor dal and coriander in another pan. Add the roasted pineapple and smash it with gently with your hand to bring out the flavour.
• Add 3 cups of water and bring it to a boil.
• Reduce the heat as soon as it starts boiling. Simmer for 5 to 7 minutes on medium heat.
• Remove it from the heat and keep it aside to cool down. Blend the mixture in the blender and strain it (optional).
• Add the toor dal and boil it for another 2 minutes.
• Garnish with coriander leaves.
• Serve hot.
Serving suggestion:
This soup goes well with mini muffins made out of spicy dosa batter. Take 1 cup of dosa batter, add chopped green chillies and grated ginger to it, as per your taste. Pour the batter into small muffin moulds and bake them at 180˚ for 12 minutes.
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