Pineapple Rasam Recipe | Pineapple recipes

Updated on June 26, 2024 by Raks Anand 40 Comments

Pineapple rasam is a south Indian dish (soup) with a fruity twist from the fruit, a flavourful rasam mostly made in weddings and it is part of any special menu.

You can make this when you have a little bit of pineapple to finish or when they are in season, if it is very tangy or you want to make a special dish as part of you south Indian lunch.

Check out my tomato rasam and ginger lemon rasam in this website.

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Ingerdients
Step by step images
Recipe card

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 haven't 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, in-spite of the usual rasams.

Ingerdients

Here are the ingredients needed to make pineapple rasam at home.

Pineapple - I use the tangy ones, best for rasam.
Tomato - Adds a balanced tanginess.
Rasam powder - You can use store bought rasam powder.
Turmeric powder - Gives a lovely colour as well as for it's goodness.
Cooked toor dal - You can use just dal cooked water. Or cook less dal with more water.
Curry leaves & Coriander leaves - For flavour, I never skip coriander leaves in my rasams.
Black pepper - Must for rasams.
Cumin seeds - Adds flavour along with other ingredients, aids digestion.
Garlic - Use very less or skip it if you do not like.
Asafoetida - Gives flavour.
Dry red chillies - For a smoky flavored tempering.
Other tempering items

Check out my recipe card below for full list and exact quantities.

Step by step images

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 step 3 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.

Serve the flavourful rasam hot, with rice and appalam, along with the other poriyals/ curry.

Recipe card

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5 from 8 votes