pineapple rasam

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

pineapple rasam recipe

Rasam is a spicy tangy soup made with tamarind and spices. In South Indian cuisine, rasam is made in many ways. Various vegetables and fruits are used to make it.

Rasam usually has a sour taste and the key ingredient that gives it the sour taste is tamarind. In this recipe, I have not used tamarind as the tangy tasty comes from the pineapple and tomatoes.

This pineapple rasam is a lovely variety of rasam. Having complex flavors, it is 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.

You can serve it with steamed rice or you can even have it as an appetizer soup. Both ways this rasam tastes awesome.

How to make pineapple rasam

1. Cook ¼ cup tuvar dal (pigeon pea lentils or arhar dal) 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.

TIP: You can also use moong dal instead of tuvar dal or a mix of both the lentils.

dal for pineapple rasam recipe

2. Mash the cooked lentils very well with a spoon or wired whisk and keep it 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 the pineapple into small cubes and keep it aside. You will need 1 cup of pineapple cubes or 140 grams of pineapple.

chopped pineapple in a cup

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

pineapple cubes in a grinder jar

7. Blend to a smooth puree. Take this puree in a bowl and keep it aside.

pineapple puree in a grinder jar

8. To the same jar, add 1 medium sized tomato, quartered or roughly chopped. You need approx 75 grams of tomatoes.

tomatoes in a blender jar

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.

tomato puree in the blender jar

Making pineapple rasam

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

You can use any neutral flavored oil.

mustard in a pan

11. Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. Stir and keep the heat to a low so that the spices do not get burnt.

spices for pineapple rasam recipe

12. Add 6 to 7 curry leaves and a pinch of asafoetida (hing). To make the dish gluten-free skip adding asafoetida or use gluten-free 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.

Add the pineapple puree to pan

16. Stir very well and saute for 2 minutes.

saute pineapple rasam mixture in the pan

17. Then add the mashed dal.

added cooked dal to the pan

18. Next add the remaining half of the chopped pineapple cubes. Stir.

adding chopped pineapple cubes

19. Add 1.5 cups water.

water added to pineapple rasam

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

added rasam powder to pan

21. Season with salt as per taste.

adding salt in pineapple rasam

22. Stir very well and bring the 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 served in a bowl with rice.


More Rasam varieties

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pineapple rasam

Pineapple Rasam

4.5 from 2 votes
Pineapple rasam is a spicy, tangy, and lightly sweet rasam made with fresh pineapple, tomato, lentils and spices.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins

Cuisine South Indian
Course: Appetizers, Side Dish
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 4
Units

Ingredients

for cooking dal

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

other ingredients

  • 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
  • 2 to 3 tablespoons chopped coriander leaves – for garnish

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 the tuvar dal (pigeon pea lentils) in a pressure cooker with water and turmeric powder. Cook for 5 to 6 whistles or till the lentils have completely softened. If cooking in a pan, then soak the lentils for an hour. Drain and then cook them with the required amount of water.
  • Mash the lentils very well with a spoon or wired whisk and keep it aside.

preparation for pineapple rasam

  • In a mortar, take the cumin seeds, black pepper and 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 oil in a pot or pan. Add the mustard seeds and crackle them.
  • Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. Mix and stir. Keep the heat to low so that the spices do not get burnt.
  • Add 6 to 7 curry leaves and a pinch of asafoetida (hing).
  • Mix again 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 and micx again. Add 1.5 cups water.
  • Add 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.

Notes

  • You can also use moong dal instead of tuvar dal or a mix of both the lentils.
  • To make the dish gluten-free skip adding asafoetida or use gluten free asafoetida.

Nutrition Info Approximate values

Nutrition Facts
Pineapple Rasam
Amount Per Serving
Calories 80 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 242mg11%
Potassium 153mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 343IU7%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 14mg70%
Vitamin B6 1mg50%
Vitamin C 44mg53%
Vitamin E 2mg13%
Vitamin K 4µg4%
Calcium 30mg3%
Vitamin B9 (Folate) 160µg40%
Iron 1mg6%
Magnesium 15mg4%
Phosphorus 30mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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6 Comments

  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,
    Amy5 stars

    1. 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.

  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

    1. 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.

  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
    Vaishak4 stars

    1. thankyou vaishak 🙂 do try surely and let us know how the rasam was? and you are welcome.