Cooked in a variety of ways, pineapple finds favor across regional South Indian cuisines. This rasam highlights the sweet-tart flavor of the fruit, with the tomato purée playing a supporting role. Underpinned with the warmth of rasam podi and tempered spices, this is a comforting recipe for a brisk fall day.
Excerpted with permission from 'Usha's Rasam Digest' by Usha Prabhakaran. —Food52
small tomato, chopped fine (or 1/4 cup tomato purée)