• Blend together pineapple, tomato, garlic, ginger and green chilli to fine puree.
• Coarsely crush cloves and black peppercorns.
• In a pan/kadhai, add puree and 2 cups water. Keep it to boil.
• After the first boil, add the spices( bay leaf, cinnamon stick, turmeric powder, jaggery, coriander powder, rasam powder, salt).
• Boil for another 2-3 mins.

Prepare Tadka

• In a small or tadka pan, heat oil.
• Add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves.
• Saute it for a few seconds and then add to the rasam.
• Cover the pan with lid for 1-2 mins.
• Serve hot. Garnish with chopped coriander leaves just before serving.