Pineapple Rasam

Unique & tasty Rasam with dominant flavor of Pineapple!

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Pineapple Rasam

Course: Rasam

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 70kcal

Author: Sowmya Venkatachalam

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.

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Ingredients

• ▢ 2 tbsp Toor Dal (Pigeon pea)
• ▢ 6 Pineapple Rings
• ▢ 1 tsp Rasam Powder
• ▢ 3 Tomato
• ▢ Few Curry Leaves
• ▢ Coriander Leaves For Garnishing
• ▢ 1 tsp Salt As Needed

For Grinding

• ▢ 1 tsp Peppercorns
• ▢ 1 tsp Cumin Seeds

For Tempering

• ▢ 1 tbsp Ghee (Clarified butter)
• ▢ 1 tsp Mustard Seeds
• ▢ 2 Red Chili
• ▢ 1/4 tsp 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 1/2 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

1. Pineapple we use for this should be tangy as we are not using tamarind
2. If you like, you can use 2-3 cloves of garlic
3. 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 1/2 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.

Pineapple Rasam

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!