Picture this: a warm bowl of comforting rasam with a tropical twist that transports your taste buds to paradise. That’s right – we’re talking about the delectable Pineapple Rasam.
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Pineapple Rasam is a South Indian soup-like dish that beautifully combines the tanginess of pineapple with the aromatic spices and tamarind typically found in traditional rasam. It’s a blend of sweet, sour, and spicy flavours that dance on your palate with every spoonful. This Pineapple Rasam without garlic is a treat for your taste buds and a refreshing departure from the usual savoury rasam.
Rasam is a staple in South Indian Households, typically prepared as a thin, spicy broth made with tamarind juice, tomatoes, and various spices. Tomato rasam, Garlic Rasam, Pepper Rasam and Lemon Rasam are the most famous South Indian recipes.
Pineapple Rasam is one among the many varieties of rasam, and it adds a tropical twist to this classic recipe. If you love pineapple recipes, you will be blown away by how good this rasam tastes.
More about Pineapple Rasam
The roots of Pineapple Rasam can be traced back to the vibrant kitchens of South India, where culinary creativity knows no bounds. Adding pineapple to traditional rasam was likely an innovative twist that caught on due to its delightful taste. Over the years, the dish has evolved, with different regions putting their unique spin on it.
The magic of Pineapple Rasam lies in its explosion of flavours. The natural sweetness of the pineapple pieces perfectly complements the tartness of tamarind, while the spices – mustard seeds, cumin, pepper, and curry leaves – add a comforting and exhilarating depth. The mild heat from the rasam powder provides a subtle kick, making each spoonful a tantalizing journey for your taste buds.
Why you will love Pineapple Rasam Recipe
What’s not to love about Pineapple Rasam? This special variety of rasam can satisfy your cravings for something tangy, spicy, and slightly sweet, all in one go. The addition of pineapple juice and pineapple slices gives a unique flavor to this rasam.
The versatility of this dish makes it suitable for any occasion – be it a cozy family dinner during the rainy season, any special occasions or a festive gathering. Just a bowl of hot rasam is enough to make your day. Plus, it’s a fantastic way to introduce the uninitiated to the world of easy rasam recipes, thanks to its approachable and familiar pineapple twist.
How to make Pineapple Rasam Without Garlic?
Pressure Cook the toor dal until fully mushy. Mash well and keep it aside. Soak marble-sized tamarind in warm water and take extract. Keep it aside.
Add a teaspoon of ghee to a pan. Add finely chopped tomato and pineapple chunks. Saute well for a couple of minutes. Remove from pan and keep it aside.
Add tamarind extract, turmeric powder, salt, rasam powder, asafoetida, curry leaves, and pureed/crushed tomato to the same vessel.
Boil this well. Add pineapple puree and enough water once it comes to a good boil. Mix well. Add the sautéed pineapple and tomato. Adjust salt if needed.
Boil once again. Add the cooked lentils. Once the rasam froths on top, switch off and garnish with fresh coriander leaves.
In a separate pan, add ghee. Add mustard seeds when the ghee is hot. When the mustard seeds start to sputter, add cumin seeds, hing, and fresh curry leaves and saute it for 30 seconds.
Add the seasoning to the boiling pineapple rasam.
The delicious pineapple rasam without garlic is ready to be served with rice.
Serving Suggestions
Serve pineapple rasam alongside hot steamed rice, papad, and vegetable curry for a wholesome South Indian meal. Seppankizhangu Roast or Spicy Potato Fry are great choices for a good side dish.
Enjoy a bowl of this delicious rasam with pineapple flavour, as a light and refreshing soup.
Tips & Suggestions
Use ripe pineapples for the best flavour.
Fresh herbs like curry leaves and coriander leaves make a big difference.
The art of tempering (using mustard seeds, cumin, and hing) is the best part of rasam. So, don’t skip it.
Adjust the rasam powder(spice levels) according to your liking. Homemade rasam powder or store-bought powder can be used.
Frequently asked questions
While fresh pineapple is recommended for the best flavour, canned pineapple can be used as a convenient alternative. Just be sure to choose pineapple in natural juice without added sugars.
Pineapple rasam is very mild in spice level. This is a slightly tangy rasam with a hint of sweet taste from the pineapples. The spice level can be adjusted to suit your taste by adjusting the quantity of rasam powder.
Absolutely! Pineapple Rasam tends to develop even richer flavours when made in advance. Store it in the refrigerator and reheat before serving for a convenient and flavorful dish.
Pineapple Rasam can be stored in the refrigerator for 2-3 days. Ensure it’s stored in an airtight container to preserve its flavours. Reheat before serving to enjoy the full freshness of the dish.
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Recipe Card
Pineapple Rasam Recipe Without Garlic | South Indian Soup
Ingredients
- ¾ cup Chopped Pineapple
- 2 small Tomato
- 4 tablespoon Toor Dal
- 2 teaspoon Rasam Powder
- ½ teaspoon Turmeric Powder
- Tamarind marble-sized
- Curry leaves as needed
- Asafoetida generous pinch
- Salt as needed
- Water as needed
- Coriander Leaves for garnish
- 1 teaspoon Ghee to saute pineapple and tomato
For Tempering
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- ½ teaspoon Cumin Seeds
- Curry leaves few
Instructions
- Wash the toor dal, and add enough water to cover it, along with ¼ teaspoon turmeric powder and asafoetida. Pressure Cook the toor dal for five whistles or until fully done. Mash the cooked dal and keep it aside.
- Soak marble-sized tamarind in 1 & ½ cups warm water and take extract. Keep it aside.
- Crush or finely puree one tomato and keep it ready. Make juice with ½ cup of chopped pineapple along with a little water. Keep it ready.
- Add a teaspoon of ghee to a pan. Add one finely chopped tomato and ¼ cup pineapple pieces. Saute well for a couple of minutes. Remove from pan and keep it aside.
- Add tamarind extract, turmeric powder, salt, rasam powder, asafoetida, curry leaves, and pureed/crushed tomato to the same vessel.
- Boil this well. Once it comes to a good boil, add pineapple puree. Mix well. Add the sautéed pineapple and tomato.
- Add water and adjust the quantity according to your preference. Adjust salt if needed.
- Boil once again. Add the mashed dal. Once the rasam froths on top, switch off and garnish with coriander leaves.
- In a separate pan, add ghee. Add mustard seeds when the ghee is hot. When the mustard seeds start to sputter, add cumin seeds, asafoetida, and curry leaves and saute them for 30 seconds.
- Add the seasoning to the hot rasam. The delicious pineapple rasam without garlic is ready to be served with rice.