But since I had not planned anything else I as well thought that I will go ahead and give it a shot with fresh Pineapple. It really came out well and hubby dear was impressed :) Happy me.
To see Jai's recipe Click here.
The modifications that I made was to boil Pineapple with water until its colour changed to a lighter shade (or alternatively as my friend, Smitha suggested pressure cook it for one whistle) and while adding crushed Pineapple to Rasam I added jaggery to taste.
This is definitely a change from the usual Rasam or Dal and has a sweet,spicy and tangy taste. Using a canned Pineapple would definitely be an easier way to do but I did not want to wait until I buy one next time. I am definitely going to make this often! Thanks Jai for this wonderful jhatpat recipe.