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Pineapple Rasam

Unique & tasty Rasam with dominant flavor of Pineapple!

Posted on Apr 14th, 2019
by Sowmya Venkatachalam
Categories:
  • Rasam
4.1 from 21 votes
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.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes

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.

Pineapple Rasam

You can also try:

1. Lemon Rasam
2. Raw Mango Rasam
3. Nellikai Rasam
4. Kollu Rasam
5. Orange Rasam
Pineapple Rasam
Pin Recipe

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.
Print Recipe

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
Pineapple Rasam

 

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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!

20 Comments Hide Comments

Anonymous says:
September 23, 2012 at 2:11 am

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

Reply
Anonymous says:
February 5, 2013 at 5:39 pm

superb

Reply
Anonymous says:
April 24, 2013 at 8:52 pm

Tried it toady… tasted fabulous… hubby just loved it… thanks a milllion

Reply
Anonymous says:
August 23, 2013 at 11:10 pm

can we try with tinned pineapple

Reply
subbuskitchen says:
August 26, 2013 at 6:30 pm

Hi, Surely we can use tinned pineapples.

Reply
Anonymous says:
September 2, 2014 at 6:15 am

I tried it came out very well
Thank you

Reply
Janani says:
October 29, 2014 at 4:24 am

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

Reply
Anuradha Sridhar says:
November 18, 2014 at 3:18 pm

tried it.too good.tks mam.

Reply
Anuradha Sridhar says:
November 18, 2014 at 3:19 pm

tks

Reply
Vaishnavi Rajagopalan says:
March 13, 2016 at 4:32 am

Mami… Soopero Sooper!! Romba nanna vandadu sathumadu!! Thank you mami!!

Reply
Padma says:
July 7, 2019 at 12:41 am

Tried today. Tasted Fabulous. Thanks mami and sowmya for the recipe.

Reply
Sowmya Venkatachalam says:
July 11, 2019 at 7:28 am

Thank You

Reply
Lalitha says:
July 12, 2019 at 6:23 pm

I don’t like Rasam much, but my husband is a big fan of it and would love being served Rasam 3 times a day! I dont make rasam much too, as I feel I am bad at making it.
This is the first time I am trying pineapple Rasam, and following this recipe it turned out delicious…! And my husband really liked it.. 🙂
Thank you very much … !

Reply
Sowmya Venkatachalam says:
July 13, 2019 at 1:05 am

Thanks Lalitha for your detailed feedback. I am glad that you and your husband liked it.

Reply
Apitha says:
July 29, 2019 at 12:57 pm

4 stars
Excellent recipe Everyone in the family loved it

Reply
Sowmya Venkatachalam says:
July 30, 2019 at 12:20 am

Thank You Apitha

Reply
Nandini Siva says:
January 16, 2020 at 1:56 am

5 stars
Season for gorgeous pineapples in Queensland, Australia. So used half a fresh pineapple….Amazing recipe.
Absolute hit with the family.
Thank you!

Reply
Sowmya Venkatachalam says:
January 16, 2020 at 8:38 am

So happy to hear Nandini. Thanks

Reply
N.G. Krishnan says:
May 16, 2021 at 7:50 am

Seems to be very nice Rasam variant.

A suggestion. Can this Rasam be made more nutritious by replacing water with vegetable stock ?

Reply
Sowmya Venkatachalam says:
May 17, 2021 at 8:45 am

Yes indeed we can try with veg stock. Thank you

Reply

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