Pineapple Rasam

Pineapple Rasam

When I eat rice for lunch, rasam is a must and the meal is never complete without it. And more so during the monsoon as this piping hot comfort soup soothes the soul. There are numerous versions of this simple soup and one of my favorite is an exotic South Indian delicacy, Pineapple Rasam. Refreshing ripe pineapple is put to good use in a spiced rasam to yield well balanced flavors – a tangy, sweet and and spicy rasam.

Pineapple Rasam Recipe

Preparation: 25-30 mts

Serves 4-5 persons

Cuisine: South Indian

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Ingredients:

1/4 cup cooked tur dal/red gram dal/kandi pappu

1 tomato, chopped or pureed

1/4 tsp turmeric pwd

1-2 green chilies, slit

1 1/2 tsps home made rasam powder

1/4 cup pineapple puree

2 pineapple slices, cut into 1″ pieces

1 tsp jaggery or sugar

few fresh curry leaves

salt to taste

3 1/2 cups water

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

pinch of asafoetida/hing/inguva

few fresh curry leaves

2 tsps ghee

1 Heat a deep vessel, add 3 1/2 cups of water, mashed dal, chopped tomato, pineapple pieces, salt, turmeric pwd, green chilies, few fresh curry leaves, jaggery and rasam pwd and bring to a boil. Continue to boil for 5 mts, till the pineapple pieces are cooked.
2 Add pineapple puree and continue to cook on medium flame for 2-3 mts.
3 Heat oil in a pan, add mustard seeds and as they splutter, add cumin seeds and curry leaves and stir fry for a few seconds. Add asafoetida and turn off heat.
4 Add this to the rasam and combine. Turn off heat and place lid. Garnish with coriander leaves and serve with white rice and appadams.

Pineapple Rasam

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  pineapple

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Published:

When I eat rice for lunch, rasam is a must and the meal is never complete without it. And more so during the monsoon as this piping hot comfort soup soothes the soul. There are numerous versions of this simple soup and one of my favorite is an exotic South Indian delicacy, Pineapple Rasam.

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20 thoughts on “Pineapple Rasam

  1. Hello Sailugaru!
    Hope to try this new rasam variety. Is it Ripe Pineapple Fruit?
    I’ve gone through your recipe “Pineapple Rasam”. Let me know why do you add pineapple puree. Is it necessary to add? do you get this puree in the stores? Secondly in the above process the rasam powder is added in the Ist step. I think the powder should be added only at the end of the process. Do u agree?
    Thank U

    1. Yes, use ripe pineapple. Its important to add pineapple puree for a deeper pineapple flavored rasam. You can add rasam pwd either in the beginning or towards the end of process.

  2. Dear sailu,
    U mentioned pineapple puree..How did u make that? we get tinned pineapple slices immersed in pineapple liquid (juice) here in USA. Should i use that?
    Pls help!

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