Pineapple rasam recipe is a delicious south Indian rasam or clear soup with fresh pineapple. This yummy and flavorful rasam is so popular in Tambram weddings and you can easily make it at home also. Here is how to make Tamil wedding style pineapple rasam recipe with step by step photos.
Rasam recipes are very significant part of Tamil cuisine. We make rasam mostly everyday and there are obviously so many types of rasam recipes. Some tasty and easy rasam recipes I have added so far are
This pineapple rasam recipe is one more addition and a very popular one too.
What Is Pineapple Rasam?
A spicy, tangy and mildly sweet south Indian rasam recipe or clear soup with fresh pineapple puree and chunks is pineapple rasam for you.
Pineapple rasam is a very popular fare in Tamil wedding food. Many popular caterers have their own secret touch for making pineapple rasam recipe.
Pineapple is used in making many sweet and savory recipe in south India and this rasam is just one among them
It is a very delicious rasam with multitude of flavor. The flavors are so potent in this rasam. Along with pineapple puree, the fresh pineapple chunks add a nice texture to the otherwise clear rasam.
Serve pineapple rasam piping hot with freshly steamed rice and a dollop of ghee. You can also serve this rasam as clear soup or welcome drink.
I make this rasam often and we all like it very much. A generous serving of rasam on well mashed rice with ghee, along with a potato or raw banana roast is a perfect meal 🙂
Do not miss to make this when you find perfect ripe fresh pineapples. Yeah tinned pineapples are no good for this rasam, we need fresh ones 🙂
How To Make Pineapple Rasam Recipe Step by Step
Pressure cook 1/4 cup toor dal in a small cooker. Once the dal is cooked, drain it and reserve the water. Crush 2-3 garlic loves, 1 teaspoon pepper and 2 teaspoons cumin coarsely in a mortar and pestle.
Out of 3 pineapple lice, grind 2 slice into a puree. Finely chop the remaining one slice. Finely chop in tomato and mash the other tomato.
To the dal cooked water, add 1/2 teaspoon turmeric powder, mashed tomato, 3/4th of garlic pepper cumin mixture and mix well. Add required salt too. Bring this mixture to a boil.
Heat 2 teaspoons gingely oil or ghee in a small pan. Temper with mustard seeds and curry leaves.
Add the remaining garlic mixture and saute well. Add finely chopped tomatoes and saute for 3-5 minutes.
Next add the finely chopped pineapple and mix well. Saute for 3 more minutes.
Transfer the sauteed ingredients to the boiling rasam. Mix well.
Adjust the consistency by adding 2-3 cups water. Also adjust the salt per taste.
Add the pineapple puree and cook for 5 more minutes.
Finally add the cooked dal and mix well. Simmer and while the rasam turn frothy switch off the flame. Add cilantro leaves and mix well. Serve pineapple rasam hot.
Pineapple Rasam Recipe
- 1/4 cup toor dal
- 3 big Pineapple rings
- 2-4 garlic cloves
- 1 teaspoon black peppercorns
- 2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 large tomato finely chopped
- 1 tomato crushed
- 1 teaspoon mustard seeds
- 10 curry leave
- 2-3 dried red chilies
- oil or ghee
- Pressure cook 1/4 cup toor dal in a small cooker. Once the dal is cooked, drain it and reserve the water. Crush 2-3 garlic loves, 1 teaspoon pepper and 2 teaspoons cumin coarsely in a mortar and pestle. Out of 3 pineapple lice, grind 2 slice into a puree. Finely chop the remaining one slice. Finely chop in tomato and mash the other tomato.
- To the dal cooked water, add 1/2 teaspoon turmeric powder, mashed tomato, 3/4th of garlic pepper cumin mixture and mix well. Add required salt too. Bring this mixture to a boil.
- Heat 2 teaspoons gingely oil or ghee in a small pan. Temper with mustard seeds and curry leaves. Add the remaining garlic mixture and saute well. Add finely chopped tomatoes and saute for 3-5 minutes. Add the finely chopped pineapple and mix well. Saute for 3 more minutes.
- Transfer the sauteed ingredients to the boiling rasam. Mix well. Adjust the consistency by adding 2-3 cups water. Also adjust the salt per taste.
- Add the pineapple puree and cook for 5 more minutes.
- Finally add the cooked dal and mix well. Simmer and while the rasam turn frothy switch off the flame. Add cilantro leaves and mix well. Serve pineapple rasam hot.
1. You can increase the amount of pineapple for more pronounced flavor
2. Garlic is optional
Best pineapple rasam i ever tried. I love pineapple rasam in weddings and you recipe turned out very close.