Pineapple Rasam is a special variety of rasam. The pineapple adds distinct flavour and taste. Pineapple rasam/kesari are my favourite as I love the wonderful smell of this fruit. When I was young, I used to think that pineapple rasam would be sweeter, hence, I had not tasted for a long time. Then once in my friends home in Thiruvananthapuram I tasted this wonderful dish and I was so excited about the delicous taste of this rasam. Henceforth I make pineapple rasam often and especially to treat my guests. You can serve this as a soup in a bowl or serve with white rice and pappad. I always prefer to have this rasam with Potato Fry.

Preparation Time5 mins
Cooking Time 30 mins
Pineapple Rasam
Pineapple Rasam

Thur dal1/4 Cup
Pineapple Rings6
Rasam Powder1 teaspoon
Curry Leavesfew
Corainder Leavesfew
SaltTo Taste

Ingredients for Grinding:
Pepper1 teaspoon
Cumin Seeds1 teaspoon

Ingredients for Seasoning:
Ghee1 tablespoon
Mustard Seeds1 teaspoon
Red Chilli2
Hing1/2 teaspoon

Pineapple Rasam
Pineapple Rasam

  1. Pressure cook the thurdal and smash it nicely and keep it aside
  2. Take the pepper and cumin seeds in a mixer

  3. Grind the pepper and cumin seeds to a coarse powder

  4. Take 3 pine apple rings separately. If you have the whole pineapple, peel the skin and cut the pineapple into circles

  5. Chop the pineapple to bigger pieces and add it to the mixer

  6. Grind the pineapple pieces to a nice paste

  7. Take 1 tomato and nicely smash it. Or you can even give a pulse in the mixer to make a puree

  8. To the tomato puree, add 1 cup of water, turmeric and 1/2 quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well

  9. Meanwhile, finely chop the rest of pineapple pieces and tomatoes and keep it ready

  10. In a separate pan, add ghee and add mustard seeds when the ghee is hot, when the mustard seeds starts to sputter, add broken red chilli, hing, rest of the ground pepper-cumin powder and curry leaves and saute it for 20 seconds

  11. Add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame

  12. Add the seasoned ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree

  13. Add the smashed dal and mix well.

  14. Add 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame

  15. The delicious and spicy pineapple rasam is ready to serve.
  16. Pineapple Rasam
    Pineapple Rasam

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  1. iam going to try this recepie today for the first time. thanks mam

  2. Tried it toady... tasted fabulous... hubby just loved it... thanks a milllion

  3. can we try with tinned pineapple

  4. I tried it came out very well
    Thank you

  5. Tried it..was awesome!Many thanks for the recipe.

  6. Mami... Soopero Sooper!! Romba nanna vandadu sathumadu!! Thank you mami!!