Heat a pan with ghee.
Pop the mustard seeds and crackle the cumin.
Now, add the finely chopped pineapple chunks ,curry leaves and tomatoes.
Cook till pineapple becomes soft.
Now, add the ground powder and mix well.
At this stage, add the tamarind extract.
Simmer till raw smell of the tamarind goes away.
When done. add the cooked dal mixture and mix well.
Simmer this for 3 to 4 mins.
When done, add the pineapple juice and mix well.
The pineapple juice tends to be frothy. So your rasam will also appear frothy.
Immediately switch off the flame.