cook tur dal, mash and keep it ready
coarsely crush peppercorns, cumin seeds, fenugreek seeds, garlic cloves and curry leaves. keep it aside.
coarsely crush the tomatoes or give it a pulse and keep it ready. also make a paste of pineapples.
heat oil in a pan and pop in mustard seeds and curry leaves.
add the crushed spices, crushed tomatoes and mix well.
further add pineapple chunks, turmeric powder, asafoetida and fry until mushy.
add tamarind water, pineapple paste, cooked and mashed tur dal, 2 cups water, salt, chilli powder , jaggery and rasam powder.
mix well and let it come to a rolling bowl.
put off, add chopped coriander leaves and close the lid.
serve hot with rice