This Karnataka traditional dish is twisted with Pineapple to give a different flavor and taste. Why not make this as part of the habbada adige for tomorrow’s Ugadi festival. Serve it with plain rice or sip it hot like soup.
Time Required: 40 Minutes
1 Cup Tur/Tuvar Dal/Red Gram Split
1 1/2 Cups of Pineapple Juice
Few sprigs Curry leaves
1/4 Cup Tamarind Pulp
1/2 tsp Hing/Asafoetida
1tbsp Saarina Pudi/Rasam Powder
Salt to taste
For the seasoning:
1tsp Ghee/Clarified Butter
1/2 tsp Oil
1tsp Mustard Seeds
1/2 tsp Jeera/Cumin Seeds (Optional)
1/2 tsp Turmeric Powder
A pinch of Hing/Asafoetida powder
1tbsp Chopped Coriander leaves
1 Green Chili, Slit
Pressure cook Tur dal. Mash and seive dal, keep it aside. In a vessel add Salt, Tamarind pulp, Hing, Curry Leaves, and 1 cup of water. Let it boil for 5 minutes on medium flame. Now add Saarina pudi and one cup of water and cook for 4 minutes. Add the cooked Dal and let it boil for 5 minutes. Add Pineapple juice and boil for 2 minutes. Remove this to a serving bowl.
In a kadai heat Ghee and Oil,add Mustard Seeds and when they splutter, add Turmeric powder, Hing, remove and add to Saru/Rasam, mix well. Just before serving garnish with Coconut, Coriander leaves, and Green Chilies. Serve hot with plain Rice, Ghee and Papad / Potato wafers.