Pineapple rasam , a delicious and tangy rasam with wonderful pineapple flavor. Rasam is a integral part of south indian meal. But i have seen people running away from dinning table when they hear the word "Rasam" and also sarcastically claim rasam as visham (poison).
For me, i love rasam like anything right from childhood, rice with rasam and thogayal is one of my favorite combo and love to have them any time now also. But so far, i stick with the my basic rasam recipe and very rarely give it a try on other varieties.
I have heard about this pineapple rasam a lot, hence i want to try this for a while, finally i have made it today. When i searched for pineapple rasam recipe online, all of them has dal in it, as i said earlier i like simple rasam without dal.
Therefore i have used my rasam recipe as base and made this pineapple rasam without any dal, it turned out awesome, the flavor was so good and the mild sweetness from the pineapple really enhance the taste of rasam.
Procedure
Notes:
Pineapple Rasam Without Dal | Pineapple rasam
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Rasam | Recipe Cuisine: Indian
Recipe Category: Rasam | Recipe Cuisine: Indian
Ingredients
Pineapple - 2 rings
Pineapple - 2 rings
Tamarind - a small gooseberry size
Tomato - 1 (medium)
Curry leaves & coriander leaves - few
Salt - 1/2 tbsp(approx)
Ghee - 1/2 tsp
Mustard & urad dal - 1/2 tsp
Red chili - 1
Turmeric powder - 1/8 tsp
Asafoetida powder - 1/4 tsp
Red chili - 1
Turmeric powder - 1/8 tsp
Asafoetida powder - 1/4 tsp
To grind
Pepper corns - 2 tsp
Cumin seed - 1 tsp
Garlic pods - 6-7
Cut the pineapple and tomato into small pieces.
First grind the ingredients listed under "To grind" into coarse paste and keep it aside, in the same jar, add 1/2 of the pineapple and grind into coarse paste.
Next add 1/2 of tomato and grind into paste. 
Heat the kadai with ghee, add mustard,urad dal, curry leaves and red chili, let the mustard splutter, then add the pepper corn mixture, saute till it's aromatic.
Then add the chopped pineapple & tomato followed by pineapple and tomato puree.
Add 2 cups of water and the tamarind extract from the soaked tamarind. 
Add salt, turmeric powder and asafoetida powder into the rasam.
Bring into boil and finally add the chopped coriander leaves & switch off the flame.
Flavorful and tasty Pineapple rasam is ready.
Related : How to make Mysore rasam
Notes:
- Depend on the sourness of the pineapple, you may need more or less of tamarind.
- For extra flavor, add 1/2 tsp of ghee at the end.
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