¼ cup chopped tomatoes
¼ teaspoon minced fresh ginger root
½ teaspoon rasam powder
¼ teaspoon black pepper and cumin powder
¼ cup tomato sauce
½ teaspoon salt (more, if desired)
¼ cup chopped fresh coriander
1 cup freshly cut small pineapple chunks
½ teaspoon ghee
1 dried red pepper
2 to 4 curry leaves
½ teaspoon mustard seeds
½ teaspoon cumin seeds
Boil 4 cups of water. Add tomato, and let it simmer, uncovered, in water for 5 minutes. Add ginger. Simmer over medium heat for another 2 to 3 minutes.
Stir rasam powder and black pepper and cumin powder into boiling water. Add tomato sauce, salt, and coriander. Stir Well. Let all the ingredients simmer for 5 to 6 minutes.
Heat ghee in a butter warmer. When ghee is hot, but not smoking, add all of the garnish items. When mustard seeds pop, pour ingredients into rasam mixture.
Add pineapple chunks to the rasam mixture and let them simmer for a few minutes before serving.