Photo Courtesy: Padmini, Srinivasan
This is a unique rasam. I learnt this from my mother-in-law Premama. It is a tricky recipe. The rasam may get sweet or sour depending on how ripe the pineapple is!
For the masala:
Just follow the mysore rasam masala recipe. http://authentic-food-treasures.blogspot.com/2009/02/mysore-rasam.html
For the rasam:
2 Tomatoes, equal amount of pineapple pieces,
Turmeric 1/4 sp
Salt, Hing 3-4 dashes
3-4 tbsp toor dal
1 sp oil, 1 sp mustard seeds.
Pressure cook the toor dal. Grind the tomatoes and pineapple together. Transfer to a rasam vessel. Add turmeric, hing. Add a cup of water and let it boil well. It has to really boil well for about 15-20 min. Add salt. Add more water and dilute to rasam consistency. Add the cooked dal. Garnish with fried mustard seeds.
First taste the pineapple. In case the pineapple is too sweet and not at all sour, add a small gooseberry sized tamarind juice (the recipe does not call for the use of tamarind otherwise) in the beginning itself along with hing, turmeric. If the rasam you made is too sour, add a little bit of sugar...
My uncle siyamee makes this rasam in a different way.
Follow the same recipe as Tomato rasam but grind together 1 tomato and 4 slices pineapple instead of using chopped tomatoes.