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Pineapple rasam recipe
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4.50 from 2 votes

Pineapple rasam recipe

Pineapple rasam is a flavourful special rasam made in mostly wedding menu and in special occasions. Step by step photos.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 2 Pineapple rings/ slices
  • 2 Tomato
  • 1 teaspoon Rasam powder
  • teaspoon Turmeric
  • ½ cup Cooked toor dal
  • Salt - As needed
  • 1 sprig Curry leaves
  • 2 tablespoon Coriander leaves - 2 tblsp

To grind coarsely

  • 1 teaspoon Pepper
  • 1 teaspoon Cumin seeds
  • 4 Garlic flakes Indian small variety

To temper

  • 2 teaspoon Oil
  • ½ teaspoon Mustard
  • ¼ teaspoon Fenugreek seeds optional - ½ tsp
  • 2 Red chilli
  • 1 Pinch Asafoetida


  • 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.


  • Tangy pineapple is apt for this rasam.
  • Pineapple rasam can be made along with lemon also. I will post that version some other time.