Pineapple Rasam

Sweet and Sour Pineapple Rasam Recipe with Step by Step pics. A comforting South Indian Soup made with fresh pineapples and cooked lentils, spices. Ready in 30 minutes, this Rasam is your perfect weekend Lunch with Steamed Rice and a Veg Side

Pineapple Rasam

Today’s post is for all Rasam Fans! When you combine comfort food and seasonal produce, you get the best result. With fresh, juicy Pineapples available in abundance in Mumbai markets, I thought of serving piping hot Pineapple Rasam for lunch at home.

This Pineapple Rasam is a No Tamarind Rasam Recipe, made with fresh, juicy pineapples and takes roughly 30 minutes to be ready, if you have Rasam Powder stocked in your pantry.

Honestly, with the crappy weather (rain due to cyclone and now humidity) over the past two weeks, Rasam was the ideal antidote, the body was craving. We enjoyed the Pineapple Rasam with Vazhaipoo Paruppu Usili, Pudina Thogayal and Steamed Rice for lunch.

Pineapple rasam
Aromatic, Sweet and Sour Pineapple Rasam

Rasam for the uninitiated is the quintessential South Indian Soup. Rasam, of any kind, is quite comforting during winters and rainy season. Change in weather often leads to cold and chest congestion.

A piping hot bowl of rasam cures all those problems including the body pain that follows with a viral bout. As South Indians, this is our go to home remedy for all ailments.

Popularly made with tomatoes, South Indians can whip up Rasam at any and every chance they get. I am no different. When I am tired and need a “pick me up” I make Jeera Milagu Rasam (Black Pepper and Cumin Soup) and serve it with steamed rice topped with a dollop of ghee.

I don’t know about you guys, but drinking copious amount of Rasam from a tumbler is a habit that never gets old.

Tips to Make Delicious Pineapple Rasam

  • Choose Ripe Pineapples (a combination of sweet and mild sourness)
  • Tomatoes – Since we don’t add tamarind for this recipe, adding tomatoes is recommended. I have used only 1 tomato for the recipe as we are not big fans of extremely tangy rasam.
  • Good Quality Rasam Powder (No Onion No Garlic)
  • A tsp of Jaggery (highly recommended)
  • Tadka, Thalipu or Tempering in Ghee or Clarified Butter

My version of the Pineapple Rasam is a No Onion No Garlic Recipe. It is also slightly thicker than most Rasam recipes as I have added cooked lentils or Toovar Dal / Arhar Dal. You can adjust the quantity of lentils and/or consistency of Rasam, as per your preference.

Pineapple Rasam Recipe
Piping Hot Pineapple Rasam

Growing up, when Ma made Rasam, there was always a steel dabba full of papadam or Papad. Most South Indians would agree that Rasam and Rice combined with papad, doesn’t need any side dish or sabzi.

However, if you are looking for sabzi options, I have included some below that are easy to cook and taste best with Rasam.

South Indian Sabzi Recipes or Side dish for Pineapple Rasam

  • Beans Carrot Thoran – Combination of beans and sweet carrots make this humble sabzi your number one choice for Rasam and Sambar.
  • Vazhakkai Podimas (Raw Banana Stir Fry) – Rasam and Vazhakkai is a match made in heaven. Total Comfort food especially when you are under the weather.
  • Potato Roast – For the Ideal Sunday lunch. Do follow it up with an hour long afternoon siesta and find yourself totally refreshed.

Pineapple Rasam Step By Step Recipe

Roughly chop the Pineapples and the tomato and keep aside in a bowl.

chopped pineapple and tomatoes

Pressure cook 1/4 cup of Arhar Dal or Toovar dal with required quantity of water.

Heat a thick bottom kadhai or pan, add the pineapple, tomatoes and water. Allow it to cook for 5 minutes.

Boiling the pineapples and tomatoes

Now add the Rasam Powder along with Turmeric powder and salt to taste.

Adding rasam powder and turmeric to pineapple and tomatoes

Allow this to boil for atleast 10 minutes until the pineapples are slightly mushy and the volume of water has reduced.

Pineapples simmering

As you can see below, the volume of water has reduced and the tomatoes, pineapples have also cooked.

Pineapple rasam is getting ready

Mash the pressure cooked Arhar Dal or Toovar Dal and keep aside.

Cooked Toovar Dal or Arhar Dal

Add the dal to the reduced mixture of pineapple and tomato.

Adding cooked dal to the rasam mixture

Now, add some water and allow it to simmer for 5 minutes.

Adding water for the soup consistency

At this stage, add jaggery, check salt and add, if required.

Adding jaggery to pineapple rasam

Finely chop and add coriander leaves, give it a mix and switch off the flame. Prepare for tempering.

Chopped coriander leaves

Heat a tempering pan, add ghee along with mustard seeds and whole red chillies. Once the mustard crackles, add the tempering to the piping hot rasam.

Tempering for rasam in ghee

Pineapple Rasam is ready to eat.

Pineapple rasam is ready to eat

Recipe Notes

  • I get pineapple peeled and the thorns removed from the fruit vendor. Saves time and effort, considerably reducing my prep time.
  • I have used 1 tomato for the recipe. You can add atleast 3 tomatoes for the tangy effect.
  • The recipe uses 4 1/2 cups of water in total which is divided as – 3 cups of water (1 cup is 250 ml measurement) for cooking the pineapple with tomato and the remaining 1 1/2 cups for adjusting the rasam consistency after adding the cooked dal.
  • Please note that Rasam consistency is a personal choice. Add water accordingly and adjust spice mix and seasoning.
  • I have not added any salt or turmeric powder to the dal, while pressure cooking. Since it is added to the rasam (which has both ingredients) the same is not necessary.
  • It is recommended to soak the dal for 10 minutes before pressure cooking. Since this recipe is under 30 minutes, I skipped the soaking and gave it an extra 2 whistles in pressure cooker.
  • Tempering is ideally with ghee but you can opt for oil too.
  • I have added a tiny amount of red chilli powder (kashmiri red chilli) to enhance the colour. You can skip, if you like.
  • Adding jaggery is optional. It balances the taste of the rasam, though.
  • I have used Madras Red Chillies for tempering.
  • For Gluten Free version of this recipe, skip the hing or asafoetida.
  • For Vegan Version – Skip ghee while tempering and add oil.
Delicious bowl of piping hot Pineapple rasam
No Onion No Garlic Pineapple Rasam Recipe

I am sure this easy recipe and the step by step pictures would have motivated you enough to try the Pineapple Rasam and share it with us. So, grab a pineapple and get started! Don’t forget to share your feedback after slurping the piping hot Rasam Rice.

Pineapple Rasam Recipe

Pineapple Rasam

Sweet and Sour Pineapple Rasam Recipe with Step by Step pics. A comforting South Indian Soup made with fresh pineapples and cooked lentils, spices. Ready in 30 minutes, this Rasam is your perfect weekend Lunch with Steamed Rice and a Veg Side
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Course: Main Course
Cuisine: South Indian
Keyword: No Onion No Garlic Recipe, No Tamarind Rasam, pineapple rasam, rasam recipe, South indian recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people

Ingredients

  • 2 cups Pineapple (Roughly chopped into thick chunks) 1 cup is 200 ml
  • 1 nos. Tomato (roughly chopped) See Notes below
  • 1/4 cup Toovar Dal or Arhar Dal See Notes below
  • 4 1/2 cups Water See Notes below
  • 1/4 tsp Turmeric powder or Haldi Powder
  • 2 tbsp Rasam Powder
  • 1/8 tsp Red chilli powder (optional) See Notes below
  • 1 tsp Jaggery See Notes below
  • Finely chopped Coriander leaves as required
  • Salt to taste
  • INGREDIENTS FOR TEMPERING
  • 2 tsp Ghee or Clarified butter See Notes below
  • 1 pinch Hing or Asafoetida
  • 2 nos. Whole Red Chillies (broken into two pieces)
  • 1/2 tsp Mustard Seeds

Instructions

  • Roughly chop the Pineapples and the tomato and keep aside in a bowl.
  • Pressure cook 1/4 cup of Arhar Dal or Toovar Dal with required amount of water. (See Notes below)
  • Heat a thick bottom kadhai or pan, add the pineapple, tomatoes and water. Allow it to cook for 5 minutes.
  • Now add the Rasam Powder along with Turmeric powder and salt to taste.
  • Allow this to boil for atleast 10 minutes until the pineapples are slightly mushy and the
    volume of water has reduced.
  • Mash the pressure cooked Arhar Dal or Toovar Dal and keep aside.
  • Add the dal to the reduced mixture of pineapple and tomato.
  • Now, add some water and allow it to simmer for 5 minutes.
  • At this stage, add jaggery, check salt and add, if required.
  • Finely chop and add coriander leaves, give it a mix and switch off the flame. Prepare for tempering.
  • Heat a tempering pan, add ghee along with mustard seeds and whole red chillies. Once
    the mustard crackles, add the tempering to the piping hot rasam.
  • Pineapple Rasam is ready to eat

Notes

  • I get pineapple peeled and the thorns removed from the fruit vendor. Saves time and effort, considerably reducing my prep time.
  • I have used 1 tomato for the recipe. You can add atleast 3 tomatoes for the tangy effect.
  • The recipe uses 4 1/2 cups of water in total which is divided as – 3 cups of water (1 cup is 250 ml measurement) for cooking the pineapple with tomato and the remaining 1 1/2 cups for adjusting the rasam consistency after adding the cooked dal.
  • Please note that Rasam consistency is a personal choice. Add water accordingly and adjust spice mix and seasoning.
  • I have not added any salt or turmeric powder to the dal, while pressure cooking. Since it is added to the rasam (which has both ingredients) the same is not necessary.
  • It is recommended to soak the dal for 10 minutes before pressure cooking. Since this recipe is under 30 minutes, I skipped the soaking and gave it an extra 2 whistles in pressure cooker.
  • Tempering is ideally with ghee but you can opt for oil too.
  • I have added a tiny amount of red chilli powder (kashmiri red chilli) to enhance the colour. You can skip, if you like.
  • Adding jaggery is optional. It balances the taste of the rasam, though.
  • I have used Madras Red Chillies for tempering.
  • For Gluten Free version of this recipe, skip the hing or asafoetida.
  • For Vegan Version – Skip ghee while tempering and add oil.

Some other Pineapple Recipes on the blog

  • Pineapple Pachadi – A Kerala specialty coconut based gravy that is served for Onam Sadya on a banana leaf. The gravy is coconut based combined with yogurt or buttermilk for sourness. The entire dish is made in pure coconut oil, making it flavorful and a delight. It can be eaten with both rice and rotis or even dosas. Must try when Pineapple is in season.
  • Chunky Pineapple Chutney – If you see the collection of chutney recipes and pickle recipes on the blog, you would know that I adore spicy food. Making the chutney was inevitable and we enjoyed this with rotis, parathas etc at home. Do check this out and try. Quite simple to follow.

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Thank you for visiting

Vidya Narayan

Views: 896

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 6 Comments

  1. Wow so yummy… Pineapple Rasam is on list since so long.. super tangy and yummy.. loved the detailed post. Pineapple Rasam looks so comforting and delicious.

    1. Absolutely comforting for the winters or for that matter, any day! Do make it, I hope you will enjoy.

  2. This looks amazing! So full of flavors. Love the use of pineapple this way.

    1. Thanks Ronit and glad you liked it.

  3. Pineapple rasam looks so comforting and just yumm.I love pineapple flavour and making rasam using it is a wonderful idea.. will surely try .

    1. Try it and I am sure you will love it.

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