Pineapple Rasam/ Clear Soup

          Rasam is a must in the lunch menu when my husband is around. Most of the times, I use the ready made rasam powder and it'll usually be a tomato, lemon or garlic rasam. I had this small tin of pineapples, when thinking about how to finish it, this Pineapple Rasam popped up. Though I've had it many times and made it at home a couple of times, I was not really satisfied with the taste. This time, I used freshly ground powder and I don't know what, everything fell into place and the rasam was very flavorful and tasted awesome, this one's a keeper..

Need To Have

• Pineapple - 2 rings - tinned
• Tomatoes - 2
• Cooked Tuvar Dal - 2 tablespoons
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Dried Red Chilly - 1
• Curry Leaves - 5
• Coriander Leaves - 1 tablespoon chopped

To Powder

• Dried Red Chilly - 1
• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1/2 teaspoon
• Black Peppercorns - 1/2 teaspoon

Method

          Grind together all the ingredients given under 'to powder'. Chop the tomatoes and the pineapple slices.

          Heat some oil, add the tomatoes and pineapple pieces, saute till the tomatoes start turning mushy, add the ground powder, cooked tuvar dal, 2 cups water and salt. Cook for about 5 minutes.

          Add the chopped curry leaves and coriander and switch off. Heat a teaspoon of oil, add the mustard and cumin seeds, when it starts spluttering add the dried red chilly and asafoetida and switch off. Add this to the rasam and serve hot with rice.

Note
If using fresh pineapple and if it's not really sweet, add a teaspoon of jaggery, mine was sweet since it's preserved in sugar syrup.
Before switching off, if you feel the rasam is too thick, then add a little water.
The tuvar dal is cooked with a pinch of turmeric powder.
The quantity is enough for 3 to 4 servings.