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Curries, Dal, Indian, Pineapple

South Indian Pineapple Rasam

Hi friends, today we are going to see another recipe from South India. It’s Pineapple Rasam. Rasam can be called as soup for better understanding. There are various kinds of Rasam . It is a must dish in a South Indian feast.No feast is complete without Rasam. Even each and every household makes it in everyday menus.

Rasam aids in digestion. The important ingredients added in rasam are jeera/cumin seeds, pepppercorns, asafoetida and tamarind extract. The other ingredients varies depending on the recipe. Our today’s recipe Pineapple rasasm have a mixed taste from pineapple and tomato. Unlike other rasam recipes we don’t use tamarind extract in this. I tried this recipe years back for the first time. It was like love at first taste..lol. From that on I always make when we buy Pineapple or I buy Pineapple purposefully to make rasam.

South Indian Pineapple Rasam

In my earlier days of cooking, rasam was one of the dish I found hard to get perfection. I thought I can even manage to make non-veg curries, but rasam is one toughest dish. But later on I learnt to manage to make good rasam.Even though I made this Pineapple rasam lot of times, taking a beautiful pictures are always a painful thing. Rasam is one dish which is so hard to be presented beautifully to match it’s taste. I hope I did some justice to it this time.Pineapple rasam is usually had with rice. The side dish goes best with this rasam is Jeera aloo , Cauliflower Pepper fry , Okra fry , Simple fish fry , Masala fish fry.

I first time tried this Pineapple rasam from this site . But I vaguely followed the recipe and did it on my own method.This have a little sweet and tangy taste which is its unique. I will be more than happy if you tried this. Don’t forget to give your valuable feedback.

INGREDIENTS

Pineapple chunks – 1 cup

Toor dal – 1/4 cup

Tomato – 1 big chopped roughly

Asafoetida – a generous pinch

Salt – as required

Curry leaves – few

Coriander leaves – few

Oil – 1 tsp

Mustard seeds – 1/2 tsp

To grind

Jeera seeds – 1 tsp

Pepper corns – 1/4 tsp

Garlic pods – 2

METHOD

Preparation before cooking

  • Pressure cook toor dal with required water. When its cooked mash it .
  • Puree half of the pineapple chunks and keep aside.
  • Grind all ingredients under ‘to grind’ to a coarse paste . Do not add water.
  • In a bowl add pineapple puree, ground spices. Add half of tomato chunks and mash it well with hand.
  • Add 1 cup of water to it. Keep aside.

Cooking

  • In a pan, heat oil . Crackle mustard seeds.  Add curry leaves and remaining pineapple chunks.
  • Saute’ for few seconds and add remaining tomato pieces.
  • Saute’ till tomato becomes mushy. Add the pineapple puree mix we already made. Add asafoetida.
  • Let it boil for 2 minutes.
  • Now add cooked and mashed toor dal along with water. Add required water and salt.
  • Let it boil thoroughly in medium heat for atleast 5 minutes or raw smell goes.
  • Add coriander leaves before 1 minute of switching off the flame.
  • Serve warm along with rice.
Print
South Indian Pineapple Rasam
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Main Course
Cuisine: Indian
Servings: 4 people
Author: Lathiya Shanmugasundaram
Ingredients
  • 1 cup Pineapple chunks
  • 1/4 cup Toor dal
  • 1 big Tomato chopped roughly
  • Asafoetida a generous pinch
  • Salt as required
  • Curry leaves few
  • Coriander leaves few
  • 1 tsp Oil
  • 1/2 tsp Mustard seeds
To Grind
  • 1 tsp Jeera seeds
  • 1/4 tsp Peppercorns
  • 2 Garlic pods
Instructions
  1. Preparation before cooking

  2. Pressure cook toor dal with required water. When its cooked mash it .

  3. Puree half of the pineapple chunks and keep aside.

  4. Grind all ingredients under 'to grind' to a coarse paste . Do not add water.

  5. In a bowl add pineapple puree, ground spices. Add half of tomato chunks and mash it well with hand.

    Add 1 cup of water to it. Keep aside.

Cooking
  1. In a pan, heat oil . Crackle mustard seeds.  Add curry leaves and remaining pineapple chunks.

  2. Saute' for few seconds and add remaining tomato pieces.

  3. Saute' till tomato becomes mushy. Add the pineapple puree mix we already made. Add asafoetida.

    Let it boil for 2 minutes.

  4. Now add cooked and mashed toor dal along with water. Add required water and salt.

  5. Let it boil thoroughly in medium heat for atleast 5 minutes or raw smell goes.

  6. Add coriander leaves before 1 minute of switching off the flame.

    Serve warm along with rice.

 

 

South Indian Pineapple Rasam

 

Have a closer look.

 

Recipe loosely adapted from Here.

15 Comments

  1. That looks super yum! loved the presentation and pictures as well ..keeping it in my future to-cook list 🙂

    1. Thank you so much dear 😊.. when you try let me know how it turns ☺.

  2. Oh, that looks yummy. I should really get into Indian food. I have actually never tried it. I have only now realized how cute and awesome your blog looks!! I love the colors (hello, pink!!), the header image and the general look. You’re doing amazingly, my friend. Love.

    1. Thank you so much dear 😊..these words are really encouraging. I recommend highly that you should try some Indiancuisine. I’m sure you will love it. I’m glad that I took step to change theme of my site. I really broke my head to design that header image. But when I hear your compliments I feel that those hard-working really worthy 😊. Thank you again dear 😊

  3. Superb Recipe Lathi. I never tried it. I will try soon.. Thanks for sharing 🙂

    1. Thank you so much Malini😊..do share your feedback when you try 😊

  4. Rasam with pineapple.. heard first time. Looking very yummy and tempting

    1. It’s quite a interesting dish dear 😊.. give a try, you will love it.. Thank you 😊

  5. oooooooooh pineapple in a rasam! Got to try soon!

    1. Do try dear and don’t forget to tell me your feedback ☺

  6. Will try this Latha!

Appreciate your feedback