Pineapple rasam is a delicious south Indian rasam or clear soup with fresh pineapple and few spices. This rasam is so flavorful, tasty and has a very slight sweet taste from pineapples.
One of the best rasams to make during pineapple season, tastes great mashed rice and ghee!
Rasam recipes are very significant part of Tamil cuisine. We make rasam mostly everyday and there are obviously so many types of rasam recipes.
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.
This 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 recipes 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.
This Pineapple Rasam Is
Simple & easy to make
Absolutely delicious & additive
Full of pineapple flavor
Vegan recipe
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 🙂
In this recipe, we are not using rasam powder. The flavor comes from pepper garlic cumin and pineapple. If you want to use rasam powder, you can use 2-3 teaspoons rasam powder and 1 tsp pepper powder instead of garlic cumin pineapple.
I however highly recommend using the garlic pepper cumin given in this recipe rather than using rasam powder to get the unique taste.
If you want a mild pineapple flavor you can skip adding either pineapple puree or chopped ones.
Use really good quality turmeric powder or ground turmeric.
Curry leaves impart a wonderful flavor. If fresh curry leaves are not available use 1 tsp dry curry leaves powder.
I usually add 1 cup dal cooked water and remaining normal water for rasam recipes. If you prefer you can also add 1 cup water and remaining dal cooked water.
Tempering rasam in ghee truly elevates the flavor. You can also add sesame oil.
Step By Step Method
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.
combine 1 cup dal cooked water and 1 cup normal water in a big pan. You can also add 1 cup dal cooked water and 2 cups water. To that add 1 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 1 tsp mustard seeds, 1 tsp cumin seeds and curry leaves. wait till the mustard seeds 1 and cumin seeds crack well.
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 chopped coriander leaves and mix well.
Serve hot.
More Rasam Recipes
I hope you will try this pineapple rasam recipe and enjoy as much as we did.
Pineapple rasam recipe
1 CUP = 250 ml
Ingredients
- 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
- 2 tablespoons coriander leaves, chopped cilantro
To temper pineapple rasam
- 1 teaspoon mustard seeds
- 10 curry leave
- 2-3 dried red chilies
- oil or ghee
Instructions
- 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 coriander leaves and mix well. Serve pineapple rasam hot.
Notes
2. Garlic is optional
Ramya says
Best pineapple rasam i ever tried. I love pineapple rasam in weddings and you recipe turned out very close.