Pineapple rasam is a flavourful rasam mostly made in weddings and it is part of any South Indian special rasam.
I have tasted pineapple rasam only in marriages or in restaurant lunch menus. And definitely it is very unique by its taste and flavour. But neither mom nor MIL make this in their kitchen. But I wanted to try and post in Rak’s kitchen, so referred to the cookbook mom gave and tried. Both me and Vj liked the rasam, I dint tried with Aj yet.
I always love pineapple flavour. Be it pineapple juice or pineapple kesari, I love the fruity smell. The best thing I like in fruit salad with ice cream they serve in Saravana bhavan is pineapple 😊. So wanted to try this rasam with my favorite pineapple in it, for a long time. Atlast I tried and here is the recipe I adapted to suit my taste and convenience. Sure you can impress your guests with this one, inspite of the usual rasams.
Pineapple rasam recipe
Ingredients
- 2 Pineapple rings/ slices
- 2 Tomato
- 1 tsp Rasam powder
- ⅛ tsp Turmeric
- ½ cup Cooked toor dal
- Salt – As needed
- 1 sprig Curry leaves
- 2 tbsp Coriander leaves – 2 tblsp
To grind coarsely
- 1 tsp Pepper
- 1 tsp Cumin seeds
- 4 Garlic flakes Indian small variety
To temper
- 2 tsp Oil
- ½ tsp Mustard
- ¼ tsp Fenugreek seeds optional – ½ tsp
- 2 Red chilli
- 1 Pinch Asafoetida
Instructions
- Pressure cook dal and mash it and keep aside.
- Powder pepper,cumin and garlic coarsely. Keep aside.
- Grind one ring/slice of pineapple to paste and keep aside as well.
- In a bowl, mash 1 tomato and add 1 cup water.
- Chop other tomato and pineapple slice finely.
- Mix salt, ¾th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
- In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved ¼th part of cumin, pepper and garlic powder and give a quick stir.
- Add chopped tomato and pineapple and fry for 3-4 minutes in medium flame.
- Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
- Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.
Notes
- Tangy pineapple is apt for this rasam.
- Pineapple rasam can be made along with lemon also. I will post that version some other time.
Pineapple rasam method:
- Pressure cook dal and mash it and keep aside. Powder pepper, jeera and garlic coarsely. Keep aside.
- Grind one ring/slice of pineapple to paste and keep aside as well.
- In a bowl, mash 1 tomato and add 1 cup water. Chop other tomato and pineapple slice finely. Mix salt, ¾th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
- In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved ¼th part of jeera, pepper and garlic powder and give a quick stir.
- Tip in chopped tomato and pineapple and fry for 3-4 minutes in medium flame.
- Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
- Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.
Notes
- Tangy pineapple is apt for this rasam.
- Pineapple rasam can be made along with lemon also. I will post that version some other time.
Serve the flavourful rasam hot, with rice and appalam, along with the other poriyals/ curry.
i could feel the flavour here Raji !
My favorite rasam dear..
Event: Dish name starts with R till April 15th and a giveaway
i love the colour! have never tried this, even at weddings. i am just not getting invited to the right weddings, it looks like 😉
Oh raks, so lovely, mouth-watering, completely drooling here n out of words to describe!!!! have some pineapples in fridge, will try this out!!! 🙂
wow so nice ….love the clicks at its best…. mouth watering preparation…
Love this flavourful rasam, one of my comforting food.
super tempting and flavorful rasam. beautiful pictures
My mother likes pineapple rassam. She tasted this once in some wedding..I have never tasted this..Will try for sure..
I dont like pineapple but I love to eat it in sheera,cakes and all…this rasam looks yumm,perfectw id hot rice n that madras papad
I love pineapple rasam.. very flavorful and delicious!!!
Sowmya
Love the addition of Pineapple to Rasam. Looks delicious. Lovely shots!
must try for me..sounds delicious..
I am in for it 🙂 looks so awesome
My favorite…….. Looks very yummmmmm……………..
Beautiful color of the rasam! I make it a little different! Will try this version next time 🙂
Hi Raks! I'm so happy to find your blog via tastespotting. A great blog with lots of Indian recipes for me to try! May I know the brand of the grinder you're using? My bullet grinder is not very good at grinding spices and I'm thinking of getting it replaced. Your recommendation will be greatly appreciated 🙂
I too make the same way sans rasam powder.. Lovely 🙂
Rasam with pineapple..nice recipe
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Love the flavourful radam
Sweet and tangy it must be really fab ..I am get to try this …thinking for long but it just not happening …now that you are tempting me !
Every summer whenever we get pineapples in plenty in the US, I always make pineapple rasam. My version does not have garlic as I feel it might overwhelm the aroma and taste f pineapples…I love love pineapple rasam. My mom always keeps telling that its already hot in summer, and I end up making more heat with the pineapples!!! Lovely clicks raks..
Shobha
I love any recipe with pineapple too…tangy yummy rasam.Beautiful clicks!
Loved this rasam always,posted very long back in my blog…want to make it again:)
Super flavored rasam raji !! I can feel smell without tasting it… Thanks for sharing !!
Thank you! I use Panasonic 🙂
rasam looks yumm and flavorful….
Hi Rak,
is the type of wheat flour used in your instant oats dosa the type used in baking cakes (all-purpose flour)?
my fav.. looks great
Beautiful color, never tasted this. Looks yummy!
Nope, its whole wheat flour/ atta we get in Indian stores
Thanks for the nice recepie raks. Can v make it one day before if we need to cook lots for the guests pls
Today I tried.it was very nice.
looks amazing 🙂
wow…long awaited recipe… bookmarked for weekend spl, also your cabbage vadai…thnks for posting my fav recipe raks,…. btw, i heard about one rasam recipe called KOTTU RASAM, which is thanjavur side rasam recipe i think… i googled for it and got so any versions..thn i thought may b i can ask u, u might knwn it already or if u knw thru me, thn u wud luv to try it..also i get a proper recipe posted soon 😉
pls let me knw abt this kottu rasam…
thnks,
Gayu
I added tamarind paste to it the above recipe and it turned out good too! I love your recipes and ideas! Inspires me to cook and experiment a lot! 🙂 I tried your pineapple kesari too… It too came out well.. 🙂 I love the way you describe the recipe with the pictures… It's super easy to follow! 🙂
hi…tried this a week before… it came out well,….thanks for sharing as my family ppl want me to do again n again…credits go to u………also i often go to verify ur lunch menu series every weekend to get idea to do ….keep rocking…hearty wishes….
Tried this today and came out so well
Ur measurements were perfect !!