Pineapple rasam

You need
Pineapple - 1/2 cup (finely chopped)
Tomato - 1(Puree)
Tamarind paste - 1/4 teaspoon
Coconut - 2 tablespoons (grated)
Coriander seeds - 1tablespoon
Cumin seeds - 1 tablespoon
Red chilly - 1
Asafoetida - 1/2 teaspoon
Peppercorn - 4-5
Urad dal - 1 teaspoon
Toor dal (boiled) - 1/2 cup
Salt
Ghee - 1 tablespoon
Mustard seeds - 1 teaspoon
Coriander leaves 


Method

• In a little oil saute coriander seeds, cumin seeds, red chilly, peppercorn, urad dal and coconut until they turn slightly brown.
• Add a little water and blend this into a paste.
• In a medium saucepan add the tomato puree, tamarind paste, salt and the above paste. You can add little water to this.
• Bring it to a boil.
• When it forms a froth on top add asafoetida and stir well.
• Boil this mixture for about 10 -12 minutes. 
• Now add the pineapple chunks and boil for a few more minutes (5 min)
• Finally add the boiled toor dal and dilute the rasam with water.
• Bring it to a boil and turn off the heat.
• For tempering - to ghee splutter mustard seeds and pour this over rasam.
• Garnish rasam with coriander leaves and serve over rice.