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

Sharing is Caring!

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

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 recipes then do check tomato rasam, tamarind rasam, mysore rasam, garlic rasam, dal rasam and rasam recipe without rasam powder.

pineapple rasam recipe card below:

4.5 from 2 votes

print

pineapple rasam recipe

prep time

25 mins

cook time

20 mins

total time

45 mins

 

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

course: appetizers, side dish

cuisine: south indian

servings: 4 to 5

author: dassana

ingredients (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 recipe

cooking dal:

1. 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.
2. mash the dal very well with a spoon or wired whisk and keep aside.

preparation for pineapple rasam recipe:

1. in a mortar, take 2 tsp cumin seeds, 1 tsp black pepper and 5 to 6 medium sized garlic cloves.
2. crush coarsely with the pestle. keep aside. you can also use a small grinder to crush these spices.
3. chop pineapple in small cubes and keep aside. you will need 1 cup of pineapple cubes.
4. now add half of the chopped pineapple cubes in a grinder jar or small blender.
5. blend to a smooth puree. take this puree in a bowl and keep aside.
6. to the same jar, add 1 medium tomato, quartered or roughly chopped.
7. 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:

1. heat 1.5 tbsp oil in a pot or pan. add 1/2 tsp mustard seeds and crackle them.
2. now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. stir.
3. add 6 to 7 curry leaves and a pinch of asafoetida.
4. stir and then add crushed tomatoes.
5. 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.
6. add the pineapple puree. stir and saute for 2 minutes.
7. then add the cooked dal.
8. next add the remaining half of the chopped pineapple cubes. stir. add 1.5 cups water.
9. add 1 to 2 tsp rasam powder. rasam powder is optional and you even skip if you don't have it.
10. season with salt as per taste.

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

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

step by step 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.

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.

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 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.

Sharing is Caring!