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 180Ëš for 12 minutes.
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