Thursday, September 8, 2016

Pineapple Rasam | Pineapple Recipes | Rasam Recipes

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pineapple rasam
Pineapple rasam is not common as the other rasam varieties like Tomato Rasam  or Dal Rasam. It is seen often now being served in functions. Pineapple rasam has a unique flavor and taste due to the usage of pineapple.The preparation process is very much similar to the usual Tomato-Dal Rasam with the addition of pineapple.But we do not add tamarind to it so that the pineapple plays the key role to give the taste and flavor to the rasam.
pineapple rasam
I don't like to eat pineapple but when it is used in preparation of food I love it - being it a simple Pineapple Sheera ,Skewers, Fruit salad, Pineapple Cake, rasam or even mocktails. The flavor of pineapple is amazing and actually lends a unique flavor to the dish.If you like pineapple then you should definitely try this rasam.
pineapple rasam

Check out other recipes with Pineapple here - Pineapple Sheera and Pineapple Upside down cake.
Check out few Rasam recipes here:
pineapple rasam

Pineapple Rasam Recipe:

Serves 3-4
Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Rasam-South Indian Side dishes

1/4 cup Toor dal
3/4 cup chopped Pineapple pieces
2 small Tomatoes,chopped
1/2 tsp grated Jaggery
1 tbsp chopped Coriander leaves,optional
2 tsp Sambar/Rasam powder
1/4 tsp Turmeric powder
Salt to taste
2 tsp Oil

for Tempering:
2 tsp Oil
1/2 tsp Mustard seeds
2 Red chillies
4-5 Garlic pods,slightly pressed(optional)
a sprig of curry leaves
a pinch of Asafoetida

  • Pressure cook toor dal with 1 chopped tomato and turmeric powder for 3 whistles.Once the pressure drops mash it nicely and keep.
  • Grind 1/4 cup of pineapple pieces with little water to a fine paste.
  • Heat oil in a kadai and crackle mustard seeds ,red chillies,crushed garlic pods,curry leaves and asafoetida and fry for few seconds.Add chopped pineapple pieces and 1 tomato and fry well until the pineapple pieces turn slightly soft.
  • Add ground pineapple puree, jaggery, rasam powder and salt and cook for 2-3 mins.
  • Add enough water and let it come to a boil. Add cooked toor dal and tomato mixture  and cook for 7-8 mins.Taste it now and adjust the seasoning according to your taste buds.In case you need to add more water or salt or sambar powder,feel free to add it and boil for a couple of minutes more.This would be sweet,spicy and tangy at the same time,a perfect blend of flavors.
  • Add chopped coriander leaves at the end and cook for a minute and remove it from flame.
Serve it hot with plain hot rice and some vegetable fry/curry and fryums.

  1. Use medium ripened pineapple for the rasam, it will give nice tangy and sweet taste to the rasam.
  2. My mom gives me the sambar powder which can be used as rasam powder.You can easily replace the sambar powder with store bought MTR brand Rasam powder.
pineapple rasam


Unknown said...

IT is really a very nice article on preparing a nice variety of rasam. Iam sure every one like to taste

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