Pineapple Rasam | Annasi pazha Rasam

Fresh Pineapple is easily available in market now. I have already posted Pineapple kesari and pineapple citrus punch. Rasam is a South Indian soup served with rice for lunch. The spices in rasam helps in easy digestion. I have already posted lot of rasam recipes. Fresh pineapple pieces and pineapple puree are used for preparing pineapple rasam. I have used mung dal for preparing this pineapple rasam. Mung dal can be replaced with toor dal. Please check below for step by step instructions and pictures for preparing South Indian Pineapple Rasam | Annasi pazham Rasam.



Preparation Time: 10 mins
Cook Time: 15 mins
Yields: 3 Servings

Ingredients:
Table 1: For Rasam Powder
To Dry Roast and Grind

Coriander seeds | Dhaniya	1 tbsp
Chana dal | Kadalai paruppu	1 tsp
Urad dal | Ulutham paruppu	1 tsp
Black Pepper | Milagu	1 tsp
Cumin seeds | Seeragam	1 tsp
Red Chillies	2

Table 2:

Oil | Ghee	2 tsp
Mustard	1/2 tsp
Curry Leaves	3 to 5
Tomato chopped	1/2 Cup
Pine apple chopped	1/4 Cup
Asafoetida powder | Hing	Pinch
Cooked Mung dal | Pasi paruppu	1/2 Cup
Pineapple puree	1/4 Cup
Coconut milk	1 tbsp
Coriander leaves	For Garnishing

Instructions:

• Dry roast all the ingredients mentioned in table 1. Allow it to cool and grind it into smooth powder in a mixie.

• Wash and pressure cook mung dal for 3-4 whistles. Prepare Pineapple puree by grinding chopped pineapple pieces into smooth paste in blender.

•  Heat oil or ghee in a pan. Add mustard and allow it to splutter. Add curry leaves and fry for a min. Add tomato, pineapple pieces and asafoetida powder. Cook till tomatoes turn mushy.

• Add cooked mung dal, pineapple puree, coconut milk and rasam powder ( Got from ingredients in table 1). Allow rasam to boil and simmer for 5 mins. 

• Garnish with coriander leaves.

Pineapple Rasam | Annasi pazha Rasam

Tips:
Adjust black pepper and red chillies to your taste.
Mung dal can be replaced with toor dal.