Pineapple Rasam

Serves 2-3

Preparation time 10 Minutes

Cooking time 30 Minutes


Pineapple juice - 300 ml

Coriander seeds - 1 tsp

Cumin seeds - 1 tsp

Channa dal - 2 tsp

Dry red chilli - 2

Desiccated coconut - 1 cup

Tomatoes - 4

Tamarind pulp - 1/2 cup

Turmeric - 1 tsp

Curry leaves - handful

Honey - 1 tbsp

Toor dal - 1/2 cup

Ghee - 1 tsp

Garlic - 3-4 cloves

Ginger - 1 knot

Mustard seeds - 1 tsp

A south Indian classic with a fruity and tasty twist bound to leave you refreshed and energised.


1) Wash, drain and boil the toor dal till its soft.

2)Mash the dal properly and keep it aside.

3) Grind together roasted coriander seeds, cumin seeds, chana dal and dry red chilli.

4) In a casserole, take chopped tomatoes and cover with pineapple juice.

5) Add the tamarind pulp to the casserole.

6) Now add the dry spices along with the curry leaves and let it simmer.

7) Add the boiled dal along with the ground masala mix.

8) Let the rasam simmer and keep it aside.

9) Make a tempering in a pan using ghee, chopped garlic, ginger, curry leaves and mustard seeds.

10) Add the tempering to the soup, adjust salt and pepper and let it simmer for 10-12 minutes.

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