pineapple rasam recipe | spicy, tangy & sweet pineapple rasam recipe

pineapple rasam recipe - spicy, tangy, and lightly sweet rasam made with fresh pineapple, lentils and spices.
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4.5 from 2 votes

pineapple rasam recipe with step by step photos – spicy, tangy and lightly sweet rasam made with pineapple, lentils and spices.

pineapple rasam recipe

rasam is a spicy tangy soup made with tamarind and spices. this pineapple rasam is a lovely variety of rasam. having complex flavors, its spicy, tangy, and faintly sweet.

the sweet tangy pineapple gives such a nice fruity flavor to the rasam. this flavor blends well with the pungency of the spices and herbs added. try this pineapple rasam and you will like it for its uniqueness.

serve pineapple rasam with steamed rice or you can even have it as an appetizer soup.

if you are looking for more rasam varieties then do check:

pineapple rasam

Author:Dassana Amit
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Course:appetizers,side dish
Cuisine:south indian
Servings (change the number to scale):4 to 5
4.5 from 2 votes
pineapple rasam
pineapple rasam recipe - spicy, tangy, and lightly sweet rasam made with fresh pineapple, lentils and spices.

INGREDIENTS FOR pineapple rasam

(1 CUP = 250 ML)

for cooking dal

  • ¼ cup tuvar dal (arhar dal or pigeon pea lentils)
  • ¾ to 1 cup water for pressure cooking dal
  • 1/8 teaspoon turmeric powder (haldi)

other ingredients for pineapple rasam

  • 1 cup chopped pineapple or 140 grams pineapple
  • 1 medium tomato or 75 grams tomato
  • 1.5 cups water
  • 1 to 2 teaspoon rasam powder (optional)
  • salt as required

to be crushed coarsely

  • 2 teaspoon cumin seeds (jeera)
  • 1 teaspoon black pepper (sabut kali mirch)
  • 5 to 6 medium sized garlic cloves (lahsun)

for tempering pineapple rasam

  • 1.5 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • 2 to 3 dry red chilies (sookhi lal mirch)
  • 6 to 7 curry leaves (kadi patta) or 1 sprig curry leaf
  • 1 pinch asafoetida (hing)

HOW TO MAKE pineapple rasam

cooking dal

  • cook 1/4 cup tuvar dal (pigeon pea lentils) in a pressure cooker with 3/4 to 1 cup water and 1/8 tsp turmeric powder. cook for 5 to 6 whistles or till the lentils have completely softened.
  • mash the dal very well with a spoon or wired whisk and keep aside.

preparation for pineapple rasam

  • in a mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves.
  • crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices.
  • chop pineapple in small cubes and keep aside. you will need 1 cup of pineapple cubes.
  • now add half of the chopped pineapple cubes in a grinder jar or small blender.
  • blend to a smooth puree. take this puree in a bowl and keep aside.
  • to the same jar, add 1 medium tomato, quartered or roughly chopped.
  • pulse the jar a couple of times to crush the tomatoes. you don't need to make a puree. you can even crush the tomatoes with your hands.

tempering and making pineapple rasam

  • heat 1.5 tbsp oil in a pot or pan. add 1/2 tsp mustard seeds and crackle them.
  • now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. stir.
  • add 6 to 7 curry leaves and a pinch of asafoetida.
  • stir and then add crushed tomatoes.
  • saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away. you should also be able to see the oil at the sides.
  • add the pineapple puree. stir and saute for 2 minutes.
  • then add the cooked dal.
  • next add the remaining half of the chopped pineapple cubes. stir. add 1.5 cups water.
  • add 1 to 2 tsp rasam powder. rasam powder is optional and you even skip if you don't have it.
  • season with salt as per taste.
  • stir very well and bring the pineapple rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.
  • garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.
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preparation to make pineapple rasam recipe

1. cook ¼ cup tuvar dal (pigeon pea lentils) in a pressure cooker with ¾ to 1 cup water and ⅛ tsp turmeric powder. cook for 5 to 6 whistles or more till the lentils have softened completely. if cooking in a pan, then soak the lentils for an hour. drain and then cook them with required amount of water.

dal for pineapple rasam recipe

2. mash the dal very well with a spoon or wired whisk and keep aside.

dal for pineapple rasam recipe

3. in a mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves.

spices for pineapple rasam recipe

4. crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices.

spices for pineapple rasam recipe

5. chop pineapple in small cubes and keep aside. you will need 1 cup of pineapple cubes.

pineapple for pineapple rasam recipe

6. now add half of the chopped pineapple cubes in a grinder jar or small blender.

pineapple for pineapple rasam recipe

7. blend to a smooth puree. take this puree in a bowl and keep aside.

pineapple puree for pineapple rasam recipe

8. to the same jar, add 1 medium tomato, quartered or roughly chopped.

tomato for pineapple rasam recipe

9. pulse the jar a couple of times to crush the tomatoes. you don’t need to make a puree. you can even crush the tomatoes with your hands.

tomatoes for pineapple rasam recipe

making pineapple rasam

10. heat 1.5 tbsp oil in a pot or pan. add ½ tsp mustard seeds and crackle them.

mustard for pineapple rasam recipe

11. now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. stir.

spices for pineapple rasam recipe

12. add 6 to 7 curry leaves and a pinch of asafoetida.

curry leaves for pineapple rasam recipe

13. stir and then add crushed tomatoes.

tomatoes for pineapple rasam recipe

14. saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away. you should also be able to see the oil at the sides.

making pineapple rasam recipe

15. add the pineapple puree.

dal for pineapple rasam recipe

16. stir very well and saute for 2 minutes.

making pineapple rasam recipe

17. then add the mashed dal.

making pineapple rasam recipe

18. next add the remaining half of the chopped pineapple cubes. stir.

making pineapple rasam recipe

19. add 1.5 cups water.

making pineapple rasam recipe

20. add 1 to 2 tsp rasam powder. rasam powder is optional and you even skip if you don’t have it.

making pineapple rasam recipe

21. season with salt as per taste.

pineapple-rasam-recipe21

22. stir very well and bring the pineapple rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.

simmer pineapple rasam

23. garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.

pineapple rasam recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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6 comments/reviews

  1. In this recipe you have mentioned Garlic Cloves in english but Hindi name is ( I assume,by mistake) typed in as Lavang instead of Lehsun.
    Tasty recipe!!
    I will leave a feedback when I make it.
    Love your website.
    My cooking has improved from zilch to A1 quality just using your recipes.
    Thank you for the Great inspiring work.

    Cheers,
    Amy

  2. I always need ur website when im cooking and without ur website i dont know what exactly is cooking. I did prepare the rasam instead of pineapple i added tamarind and u wont believe this IT WAS DELICIOUS and truly south indian …thnk you

  3. Hi Dassana,

    Thanks for this new recipe. Really didnt know that you can make a rasam using pineapple.
    I will try this out and see, how it tastes.

    Thanks 🙂
    With best regards
    Vaishak

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