South Indian Pineapple Rasam

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Hi friends, today we are going to see another recipe from South India. It’s Pineapple Rasam. Rasam can be called 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 to rasam are jeera/cumin seeds, peppercorns, asafoetida, and tamarind extract. The other ingredients vary depending on the recipe. Today’s recipe Pineapple rasasm has a mixed taste of 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 then on I always make it when we buy pineapple or I buy pineapple purposefully to make rasam.

In my earlier days of cooking, rasam was one of the dishes I found hard to get perfection. I thought I could even manage to make non-veg curries, but rasam is one toughest dishes. But later on, I learned to manage to make good rasam. Even though I made this Pineapple rasam a lot of times, taking beautiful pictures is always a painful thing. Rasam is one dish that is so hard to be presented beautifully to match its taste. I hope I did some justice to it this time. Pineapple rasam is usually made with rice. The side dishes that go best with this rasam are 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 has 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.

Pineapple rasam recipe

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

Peppercorns – 1/4 tsp

Garlic pods – 2

METHOD

Preparation before cooking

• Pressure cook toor dal with required water. When it’s 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 and ground spices. Add half of the 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 a few seconds and add the remaining tomato pieces.
• Saute’ till the 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 the required water and salt.

• Let it boil thoroughly in medium heat for at least 5 minutes or the raw smell goes.
• Add coriander leaves before 1 minute of switching off the flame.
• Serve warm along with rice.

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Recipe loosely adapted from Here.