1. What is Pineapple Rasam?
2. Quick and Easy Pineapple Rasam
3. How to make Pineapple Rasam ?
4. Expert Tips
5. Recipe Card  

What is Pineapple Rasam ?

​​Any south Indian family makes the basic rasam with a sweet and sour stock made from tamarind or kokum, but this rasam is made with pineapple juice which is the major flavouring in this recipe. This stock is then mixed with lentils and tomato paste, and flavoured with ground spices and garnished with fresh leaves. Rasam is a south Indian soup that is served with idiyappam or puttu or dosa. It is also served as a side dish with curd rice and sambar rice. The taste of a rasam is different from the regular sambar because of its distinct flavour ingredients as well as the fluid consistency.

Quick and Easy Pineapple Rasam

This dish is a necessary part of any south indian meal if you are looking for that nostalgic taste and flavour in your food. Here’s your one stop shop for the perfect rasam recipe to be made all by yourself and avoid using the store bought paste or packaged rasam. This rasam is not only an easy recipe but also flavoured up with the juice of a pineapple unlike the usual stock, giving it the natural sweet and sour flavouring of the fruit.. 

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How to make Pineapple Rasam?

1) In a non-stick fry pan, add all the whole spices and toast them for a few minutes, till the spices dry out. Grind them to a fine powder.

2) In a non-stick casserole add cubed tomatoes, pineapple juice, tamarind pulp and season it with salt and turmeric powder.

3) Add curry leaves, honey, boiled toor dal and 3 tbsp of the ground masala. Mix it all together and simmer till it is cooked.

4) Prepare the tadka by melting ghee in a non-stick fry pan. Add chopped garlic, mustard seeds and ginger juliennes with some curry leaves.

5) Fry the tadka till crispy and pour it over the prepared rasam. Mix it all to incorporate in the rasam. Cook it for 10-12 minutes after mixing.

6) Serve the rasam hot in a bowl or a glass and garnish with a coriander leaf sprig.

 

Expert Tips

1. Toast the spices well before grinding but don't burn them.
2. Do not overcook the rasam in the casserole, we want it to be a little chunky.
3. Pay close attention to the tadka as it can burn while frying.

Recipe Card

Pineapple Rasam

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Category

Main course, Side dish

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Calories

100

A south Indian classic with a fruity and tasty twist bound to leave you refreshed and energised. The fresh ground spices, with the rich flavour of the rasam is bound to give you the comfort you are looking for in your food.

Author:

Varun Arora

Ingredients

• Coriander seeds : 1 tsp

• Cumin seeds : 1 tsp

• Chana dal : 2 tsp

• Dry red chilli : 2

• Dessicated coconut : 1 cup

• Pineapple juice : 300 ml

• Tamarind pulp : ½ cup

• Salt : to taste

• Turmeric powder : 1 tsp

• Curry leaves : handful

• Honey : 1 tbsp

• Boiled toor dal : 1 cup

Tadka

• Ghee : 1 tsp

• Ginger julienne : 1 knot

• Mustard seeds : 1 tsp

• Curry leaves : 10-12

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Directions

1. In a non-stick fry pan, add all the whole spices and toast them for a few minutes, till the spices dry out. Grind them to a fine powder.

2. In a non-stick casserole add cubed tomatoes, pineapple juice, tamarind pulp and season it with salt and turmeric powder.

3. Add curry leaves, honey, boiled toor dal and 3 tbsp of the ground masala. Mix it all together and simmer till it is cooked.

4. Prepare the tadka by melting ghee in a non-stick fry pan. Add chopped garlic, mustard seeds and ginger juliennes with some curry leaves.

5. Fry the tadka till crispy and pour it over the prepared rasam. Mix it all to incorporate in the rasam. Cook it for 10-12 minutes after mixing.

6. Serve the rasam hot in a bowl or a glass and garnish with a coriander leaf sprig. 

Recipe Video

Recipe Note

Rasam is a versatile curry which many people make in certain variations according to their taste. It is something that can be consumed as it is or soaked with bread or even enjoyed with some perfectly cooked rice.