- 1/2 cup pineapple
- 2 teaspoon sesame oil (Indian gingely oil)
- 1/4 teaspoon mustard seeds
- 2 dried red chillies
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 cloves of garlic , crushed
- 5–6 shallots (sambar onions), sliced
- 1 tomato, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper powder
- 1 teaspoon rasam powder
- goose berry size tamarind soaked in 1/2 cup water (extract juice)
- 2 sprigs coriander leaves
- Grind the pineapple with half a cup of water to a coarse paste. Set aside.
- Heat sesame oil in a pan and add in the mustard seeds, dried red chillies and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves, garlic and the sliced shallots (small onions – sambar onions). Saute for a minute.
- Add in the chopped tomato (preferably country tomato), salt, pepper powder and rasam powder. Home made or ready made rasam powder works for this recipe. Saute for a few seconds and add in the tamarind extract. Cover the pan and let it cook for a few minutes till the tomatoes are mushy.
- Add in the pineapple juice. Wash the mixie with a cup of water and add it back to the pan. Add in a few sprigs of roughly chopped coriander leaves.
- Let it come to a boil. Do not boil for a long time after adding the pineapple juice. Once the rasam comes to a boil, remove from heat and serve hot with rice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Rasam
- Cuisine: Tamilnadu