Pineapple Rasam Recipe By Chef Ajay Chopra

Dry roast black pepper, coriander seeds, mustard seeds, cumin seeds, curry leaves, chana dal and whole red chillies in a pan.

Place all the ingredients in a mixer jar and prepare powder out of it.

Now roughly chop tomatoes and cut pineapples into dices.

In a pan take gingelly oil, add garlic, ginger, curry leaves, chopped green chillies and round red chilli.

Add chopped tomatoes and pineapple to the pan. Add salt and powdered masala. Add water and cook well.

Now add boiled arhar dal. Add turmeric powder, and mash the rasam.

To add tanginess, add tamarind juice and lemon juice.

Add the tempering in the rasam, and give it a nice boil.

Serve with chopped pineapple, tomato, bell pepper salad.