Rasam is one of my favourite comfort food. Especially during winters, all I want is a hot bowl of rasam. Pineapple Rasam is a special variety of rasam. It is slightly sweet, tangy, spicy. It’s a burst of flavours. This rasam tastes so good with Hot Rice and some Spicy Potato or Plaintain Roast. Sometimes even some plain papad is enough to have on the side. Pineapple Rasam can also be served as a Soup.
The addition of Pineapple adds a different taste and flavour to the rasam. The aroma itself is so inviting. I have tasted pineapple rasam at a couple of weddings. Since I love the addition of fruits to rasam, I tried making this at home. We totally loved how the pineapple flavour blended with the spices. From then on, it’s been a regular in my kitchen.
This is an easy rasam recipe that can be made within 30 minutes. This Rasam has no tamarind or garlic added to it.
If you haven’t made this rasam earlier, do try this version. You will be surprised at how delicious it tastes.
Main Ingredients needed for Pineapple Rasam
Pineapple – Roughly chop the pineapple. We will be making a paste with a part of it and use the remaining as it is.
Cooked dal – Dal proportion and consistency can be adjusted to suit your taste.
Tomato – Use a nice, ripe tomato. Since we don’t use tamarind in this recipe, I have used 1 big tomato for this recipe. You can add more or less to suit your taste.
Freshly ground cumin, pepper.
Good quality Rasam Powder.
Points to Note
- Make sure you use fresh pineapple. Do not use the canned variety. The rasam will not turn out well.
- I usually soak the dal in hot water for 15 minutes and cook them with a pinch of turmeric powder for 5 whistles to get a nice mashed consistency.
- Add water and spice according to your requirements and taste.
- Temper with ghee for the best taste. If you want to make this recipe vegan, use oil instead of ghee.
- You can add a pinch of jaggery to the rasam. It enhances the taste. I have not added in this recipe.
- I have added only 1 tomato since we do not like a very tangy rasam. You can add more if you prefer a tangier rasam.
- 1 cup Pineapple paste
- 1 Tomato
- 1/4 cup Toor Dal
- 1 tsp Cumin Seeds
- 1 tsp Peppercorn
- 1 tsp Rasam Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1 tsp Ghee
- 1/2 cup Pineapple roughly chopped
- 1 tsp Mustard seeds
- Curry leaves
- Coriander leaves to garnish
- Wash and soak dal for 15 minutes in 3/4 cup hot water. Add a pinch of turmeric powder and cook for 5 whistles in pressure cooker. Mash it well and keep aside.
- Make a coarse powder of pepper and cumin seeds. Keep aside.
- Mash 1 tomato or make a fine puree of it. I made puree for this recipe.
- For this rasam, we will be using 1 & 1/2 cups chopped, fresh pineapple. Make a paste of 1 cup of pineapple and keep it aside. The remaining 1/2 cup chopped pineapple will be used while tempering.
- In a saucepan, add the tomato puree, 1 & 1/2 cup water, salt as needed, pinch of turmeric powder, rasam powder and pineapple paste. Cook on medium flame till it boils.
- Once it boils, add the pepper cumin powder & cooked dal. Add water if needed and adjust consistency. Check for salt and add if needed.
- Cook till it froths on top and switch off.
- In another pan, add ghee. Once hot, add the pineapple pieces and cook for 2 minutes. Add that to the rasam. In the same pan, add more ghee if needed, add mustard seeds, curry leaves, asafoetida.
- Once mustard seeds crackle, add it to the rasam. Garnish with coriander leaves.
- Serve hot with rice or as a soup.