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.
You can also try:
1. Lemon Rasam
4. Kollu Rasam
5. Orange Rasam
Pineapple Rasam
Servings: 4 people
Calories: 70kcal
Pineapple Rasam is a special variety of rasam. The pineapple adds distinct flavour and taste. You can serve this as a soup in a bowl or serve with white rice and pappad.
Print Recipe
Ingredients
- 2 tablespoon Toor Dal (Pigeon pea)
- 6 Pineapple Rings
- 1 teaspoon Rasam Powder
- 3 Tomato
- Few Curry Leaves
- Coriander Leaves For Garnishing
- 1 teaspoon Salt As Needed
For Grinding
- 1 teaspoon Peppercorns
- 1 teaspoon Cumin Seeds
For Tempering
- 1 tablespoon Ghee (Clarified butter)
- 1 teaspoon Mustard Seeds
- 2 Red Chili
- ¼ teaspoon Asafoetida (Asafetida / Hing)
Instructions
- Pressure cook the thurdal and smash it nicely and keep it aside. Take the pepper and cumin seeds in a mixer
- Grind the pepper and cumin seeds to a coarse powder
- Take 3 pine apple rings separately. If you have the whole pineapple, peel the skin and cut the pineapple into circles
- Chop the pineapple to bigger pieces and add it to the mixer
- Grind the pineapple pieces to a nice paste
- Take 1 tomato and nicely mash it. Or you can even give a pulse in the mixer to make a puree
- To the tomato puree, add 1 cup of water, salt, turmeric and ½ quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well
- Meanwhile, finely chop the rest of pineapple pieces and tomatoes and keep it ready
- 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
- Add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame
- Add the seasoned ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree
- Add the mashed dal and mix well.
- 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
- The delicious and spicy pineapple rasam is ready to serve.
Video
Notes
- Pineapple we use for this should be tangy as we are not using tamarind
- If you like, you can use 2-3 cloves of garlic
- Adjust the spice as per your need
Nutritional Info
Nutrition Facts
Pineapple Rasam
Amount Per Serving (1 Cup)
Calories 70
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 13g4%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Pressure cook the thurdal and smash it nicely and keep it aside. Take the pepper and cumin seeds in a mixer
- Grind the pepper and cumin seeds to a coarse powder
- Take 3 pine apple rings separately. If you have the whole pineapple, peel the skin and cut the pineapple into circles
- Chop the pineapple to bigger pieces and add it to the mixer
- Grind the pineapple pieces to a nice paste
- Take 1 tomato and nicely smash it. Or you can even give a pulse in the mixer to make a puree
- To the tomato puree, add 1 cup of water, turmeric and ½ quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well
- Meanwhile, finely chop the rest of pineapple pieces and tomatoes and keep it ready
- 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
- Then add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame
- Time to add the tempered ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree
- Finally pour the mashed dal and mix well.
- Adjust the consistency by adding 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame
- The delicious and spicy pineapple rasam is ready to serve.
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| Pineapple Rasam |
