Received 18:01:41 on 07/16/91, Posting # 35 ***** Subject: Pineapple Rasam From: Jerome Grimmer From: Subject: Pineapple Rasam This is a very flavorful version of the old rasam from South India. I love to drink a bowl of this soup but you can have it with rice too, as usual. Here's how it goes: 1 small can pineapple chunks or slices (try the lightly sweetened or unsweetened kind) 1/2 cup cooked toovar dal with a good pinch turmeric added 1 tspn rasam powder salt and freshly ground black malabar pepper to taste mustard seeds and a little ghee or melted butter for seasoning 1 tbsp chopped fresh coriander leaves for garnishing Juice from one fresh lemon A touch hing (optional) In a blender puree cooked dal with 2 1/2 cups water. Add pineapple chunks and run it for another couple of minutes. Pour back into a pot, heat on low flame a few minutes. Add everything else except the seasoning. Warm the ghee, throw in the mustard seeds, cover with a lid as they splutter and then immediately pour onto the pineapple soup. Serve and enjoy. Shyamala Parameswaran *****