Pineapple rasam... because why not?

Tried my hand at pineapple rasam for lunch yesterday and it turned out so good!

It’s super simple to make, so I’ve written down the recipe here if you want to try it too. If you do, let me know if you liked it!

What you need:

About a cup of chopped pineapples

2 green chillies
3-4 small pieces of ginger
Turmeric powder
Chilli powder
Salt and jaggery according to taste
1-2 tsp ghee
1 tsp mustard seeds
1 tsp jeera
1 sprig curry leaves
A pinch of asafoetida

Half a lemon if pineapple isn’t sour

How to make:

Lightly crush 2 green chillies and 3-4 small pieces of ginger and add the chopped pineapple pieces to this.
Add enough water to cover the pineapples and bring it to a boil.
Add salt, turmeric powder, chilli powder and jaggery and let it simmer for about 10 minutes.
Then adjust salt chilli powder and jaggery.
Turn off the stove and add lemon juice if needed.
Heat the ghee in a tadka pan and add mustard seeds. When it splutters add jeera and the curry leaves. Turn off the stove and add the asafoetida and pour this into the rasam.

Enjoy with hot rice and ghee!