Powder cumin, black pepper and green chilly together in to coarse paste. I used my mortar and pestle for this purpose. Chop a pineapple slice in to big chunks and prepare fine puree using mixer or blender.

Chop single tomato in to medium sized cubes and take them in a cooking vessel. Add pineapple puree, pepper-cumin paste and turmeric powder to it. Mash it well with your fingers. Adding a cup of water, heat it up and cook till raw smell subsides.

Rinse pigeon pea lentils with enough water and pressure cook it till mushy. Once the pressure subsides mash the lentils and keep it ready. Chop the remaining pineapple slice and tomato in to fine cubes. Heat a cooking pan adding oil, mustard seeds, asafoetida, cumin, red chilly and curry leaves. Saute till mustard seeds crackle.

Include chopped tomato and pineapple cubes and continue sauteing till they turn soft. Next add the cooked pineapple puree, tomato and spice mix from step1. Add one more cup of water, salt and cooked lentils. Bring this to boil and switch off.

Very very aromatic and tasty pineapple rasam is ready to serve with steamed rice.

Pineapple with little sour note is suitable for preparing this rasam.

If you prefer you can include few garlic pods along with green chilly, cumin and pepper paste. I don't like overpowering aroma of garlic in this rasam. So skipped it.

You can try variation by adding a tea spoon of rasam powder too.

Balance the spice from pepper and green chillies. Do not add more than mentioned.

Adjust the consistency by adding water as needed.