Pineapple rasam recipe with step by step photos – spicy, tangy and lightly sweet rasam made with pineapple, lentils and spices. A vegan 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.
How to make pineapple rasam
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 the required amount of water.
2. Mash the dal very well with a spoon or wired whisk and keep aside.
3. In a mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium-sized garlic cloves.
4. Crush coarsely with the pestle. Keep aside. You can also use a small grinder to crush these spices.
5. Chop pineapple in small cubes and keep aside. You will need 1 cup of pineapple cubes.
6. Now add half of the chopped pineapple cubes in a grinder jar or small blender.
7. Blend to a smooth puree. Take this puree in a bowl and keep aside.
8. To the same jar, add 1 medium tomato, quartered or roughly chopped.
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.
Making pineapple rasam
10. Heat 1.5 tbsp oil in a pot or pan. Add ½ tsp mustard seeds and crackle them.
11. Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. Stir.
12. Add 6 to 7 curry leaves and a pinch of asafoetida.
13. Stir and then add crushed tomatoes.
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.
15. Add the pineapple puree.
16. Stir very well and saute for 2 minutes.
17. Then add the mashed dal.
18. Next add the remaining half of the chopped pineapple cubes. Stir.
19. Add 1.5 cups water.
20. Add 1 to 2 tsp rasam powder. Rasam powder is optional and you even skip if you don’t have it.
21. Season with salt as per taste.
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.
23. Garnish with chopped coriander leaves and Serve pineapple rasam hot with steamed rice or as an appetizer soup.
More Rasam varieties
pineapple rasam
Ingredients
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
other ingredients for 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
- 1 teaspoon black pepper
- 5 to 6 medium sized garlic cloves
for tempering pineapple rasam
- 1.5 tablespoon oil
- ½ teaspoon mustard seeds
- 2 to 3 dry red chilies
- 6 to 7 curry leaves or 1 sprig curry leaf
- 1 pinch asafoetida (hing)
Instructions
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 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.
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
thanks amy for letting me know. its a typo. have corrected it for now. thank you for the encouraging feedback. do try this recipe. its good.
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
hey riya, thats kind of you 🙂 in fact in this rasam even tamarind can be added along with the pineapple. but do try with pineapple also, if you can get pineapple.
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
thankyou vaishak 🙂 do try surely and let us know how the rasam was? and you are welcome.