Pineapple Rasam: A Fruity Variant Of A Tangy Soup

By Niveditha Kalyanaraman

September 9th, 2023

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Pineapple Rasam is a variant of tomato rasam. The smell of this rasam is fruity due to the addition of pineapple. It is both savory and tangy and can be served with rice or papad. Here's the recipe for Pineapple Rasam.

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Ingredients

2 tbsp Toor Dal (Pigeon pea) 6 Pineapple Rings 1 tsp Rasam Powder 3 Tomato Few Curry Leaves Coriander Leaves For Garnishing 1 tsp Salt As Needed FOR GRINDING

Mysore Rasam 2

Ingredients

FOR GRINDING 1 tsp Peppercorns 1 tsp Cumin Seeds FOR TEMPERING 1 tbsp Ghee (Clarified butter) 1 tsp Mustard Seeds 2 Red Chili 1/4 tsp Asafoetida (Asafetida / Hing)

pressure cooker on stove in Brazil, traditional style

Step 1

Pressure cook the toor dal and smash it nicely and keep it aside. Grind the pepper and cumin seeds into a coarse powder.

sliced pineapple on white ceramic plate

Step 2

Take 3 pineapple rings and chop them into big pieces. Grind the pineapple pieces to a fine paste. Mash a tomato or grind it to make a puree.

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tomato pureee

Step 3

To the tomato puree, add water, salt, turmeric and 1/2 the quantity of ground coarse pepper-cumin powder, ground pineapple paste and rasam powder and allow the tomato puree to cook well.

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Step 4

Finely chop the rest of the pineapple pieces and tomatoes and keep it ready. In a separate pan, add ghee and add mustard seeds when the ghee is hot, when the mustard seeds starts to sputter, add broken red chilli, hing, rest of the ground pepper-cumin powder and curry leaves and saute it for 20 seconds.

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Step 5

Add the chopped pineapple and tomato pieces and saute it for 2 minutes in a medium flame. Add the seasoned ingredients along with sauted pineapple and tomato pieces to the boiling tomato puree. Add the mashed dal and mix well.

South Indian Made Rasam Recipe with Clay Bowl

Step 6

Add 2 cups of water and keep the flame in medium till we get a froth. Finally garnish with coriander leaves and remove from flame.

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Serving

Delicious and spicy pineapple rasam is ready. Serve it with rice or papad or as a hot, soothing beverage.

tomato rasam, south indian soup, indian cuisine

Tip

Pineapple used for this should be tangy as tamarind isn't used in this recipe. If you like, you can use 2-3 cloves of garlic. Adjust the spice as per your need.

Indian style tomato and lentil soup/ broth / rasam
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