Pineapple Rasam: 'Rasam' plays a phenomenal part in South Indian meals. Rasam means the 'extracted juice'. Ideally, Rasam will be prepared with tamarind extract; the critical identity of Rasam is that it has to be tangier with a hint of pepper, garlic, and cumin.
Generally, a South Indian meal starts with 'Sambar'-a, a soup prepared with lentils and vegetables, then this 'Rasam', followed by Curd/Yogurt and steamed rice.
Our family always has 'Rasam' for our lunch almost every day. Rasam steamed rice with nonvegetarian gravy is the best combo for a lip-smacking lunch.
Summer brings all vibrant fruits into our home. So before the summer ends, try all these seasonal fruits and veggie recipes.
It is better to always stick with fresh pineapples for the Pineapple rasam recipe, and canned pineapples are big No-Nos. Adding chopped pineapple will not bring out all the flavors of pineapple, so we divide the pineapple into two portions.
Half portion ensures its flavors, and the other portion takes responsibility for its crunchy texture.
For this recipe, pineapples and tomatoes will bring out all the tanginess to the Rasam. Determining the quantity of pineapple and tomato also depends on the sourness of pineapple and tomato. So adjust them accordingly.
This rasam is best paired up Beans Poriyal and Beetroot Stirfry.
How to make pineapple Rasam
1. Wash and prep all the ingredients and divide the pineapple into two equal portions.
2. With the mixer, grind a portion of chopped pineapple and extract its juice with the help of the filter.
3. In a mixing bowl, add 3 cups of water, cooked and mashed toor dal, chopped tomatoes, curry leaves, coriander leaves, extracted pineapple juice, chopped pineapple chunks, rasam powder, turmeric powder, and salt to taste.
4. Heat the pan for seasoning; add 1 teaspoon of oil, add mustard, cumin, and asafoetida, and wait until the mustard splutters. Add this to the rasam mixer.
5. Bring the Pineapple rasam mixer over the stove on high flame. When the bubble starts appearing in the middle, it is time to switch off the stove. Rasam should neither boil nor be undercooked. So please watch and wait for the ingredients to float on top.
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Printable recipe card
Pineapple Rasam
Ingredients
For pineapple extract
- 1 cup pineapple
- 1 cup water
The making
- ½ cup toor dal / split pigeon pea-cooked
- 1 cup pineapple chopped
- 1 tomato chopped
- 2 cloves garlic crushed
- 1 tablespoon rasam powder
- ½ teaspoon turmeric powder
- 2 tablespoon coriander leaves /cilantro
- 8 curry leaves
- 4 cups water
- 1 teaspoon salt or as required
For the seasoning
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon asafoetida
- 1 teaspoon vegetable oil
Instructions
Making pineapple extract
- To the blender jar, add the pineapple chunks. Pulse it until pineapple becomes smooth.
- Place a strainer over a bowl, and pour the ground pineapple, and extract its juice. Discard the residue. Set aside the pineapple juice.
The making
- In a mixing bowl, add water, cooked toor dal, chopped tomatoes, curry leaves, coriander leaves, extracted pineapple juice, chopped pineapple chunks, rasam powder, turmeric powder, cilantro, curry leaves, water, and salt.
- And set aside.
The seasoning
- Over medium heat, place a pan, add vegetable oil, black mustard seeds, cumin seeds, and asafoetida.
- Wait till mustard seeds get splutter. Then add this to the rasam mixer.
The cooking
- Allow them to heat till it becomes frothy(the rasam should neither boiled nor undercooked. So please keep an eye, and wait for the ingredients to start floating on the top).
- Switch off the heat immediately, and serve hot with rice.
Nutrition
Serving Suggestions:
Serve as a soup before the meals. Or as stew along with rice.
Tips and Variations for Pineapple Rasam:
This same recipe can be used without adding pineapple.
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Priya Anandakumar
Lovely Suja, I love pineapple rasam... of all I love the little pot of yours. I have really fallen in love with it... so cute...
Divya Pramil
Love;y click.. The rasam with non-veg combo is always a hit at our home to, I just love the combo.. Pineapple rasam looks super good 🙂
CookingJar HappyAccidents
Thanks for the lovely introduction into the place of sambar and rasam in a meal. I was always used to rasam as an appetizer but never had been exposed to sambar before. Learning is always fun! And pineapple rasam sounds delish!
DivyaGCP
Such a flavorful rasam.. Looks so appetizing.. By the way, love the rasam container.. 🙂
Wer SAHM
hhhmmm very flavorful and tasty rasam... rasam is my all time favourite....
Dannii
The flavours in this were incredible. Such a great way to use pineapple too.
Andrea
Love all the flavors in this Rasam. It really sounds incredible and I am looking forward to trying it.
Cynthia
Very interesting information! I went to India on my honeymoon, so it's one of my favorite cuisines! This soup sounds wonderful!
dina and bruce miller
We have been trying recipes that are new to us from around the world, when we ran across this. Lucky that we could find Asafoetida at a local Indian Grocer. And fresh pineapple too. What a comforting meal. Thank you for sharing, so good.
Neha
Wow! Loving the addition of pineapple in this soup here! I need to try this out!
Dannii
I love anything with pineapple and this was incredible. So much flavour.
Amanda Wren-Grimwood
Love pineapple and this was the first time making this. Thw whole family loved it.
Tara
Looks so good with such a wonderful combination of flavors! I love all the tips to help make the Pineapple Rasam perfect too.
Ned
The recipe was absolutely delicious and a definite winner! Will be making it again soon! Thank you!
Gina
I always enjoy trying new soup recipes and this one was fantastic! This had so much flavor I will be adding it into my soup rotation for the upcoming colder months!