Pineapple Rasam is a delicious, tangy South Indian soup made with fresh pineapple, spices, and a touch of sweetness. This rasam stands out for its bright flavor and beautiful golden color, making it a favorite at home. It’s perfect for special occasions and simple everyday meals, and it always brings a smile.
This quick and simple recipe uses simple things you already have at home. The combination of sweet pineapple in rasam spices gives it a unique flavor. Children and adults love pineapple rasam. It’s a fantastic way to update the meal and use leftover pineapple. It can be prepared for family gatherings or guests.
Jump to:
About Pineapple Rasam
Pineapple Rasam is mad fresh pineapple, dal, tomato, herbs and spices with a mild tempering. This rasam is excellent for special occasions, festivals, or everyday eating. The degree of tanginess and spice may be adjusted to your preference. Enjoy it as a warm soup or serve it hot over rice.
I first made Pineapple Rasam to surprise my family with a new dish, and it quickly became a favorite at home. My kids enjoy the sweet and tangy flavor, and I like how simple it is to make, even on busy days. The smell of pineapple cooking with spices fills my kitchen and excites everyone for lunch. Now, this rasam is my go-to recipe whenever I have fresh pineapple.
I saw this Pineapple Rasam Recipe in amma’s cookbook and instantly fell for the taste. If you like pineapple flavor then this rasam is a treat for you. Rasam is good for digestion and that is the reason it is included in our lunch meal. We enjoyed pineapple rasam with hot steamed rice and vadams – quite a comforting meal!
Pineapple Rasam Ingredients
- Pineapple – Fresh, ripe pineapple, chopped into small pieces, gives the rasam a sweet and fruity taste.
- Toor Dal – Cooked and mashed toor dal makes the rasam thick and healthy.
- Tomato – Chopped tomato gives a mild sour taste and blends well with pineapple.
- Green Chili – Slit green chili gives a gentle heat. Use more or less as you like
- Rasam Powder – A special spice mix that adds warmth and flavor to the rasam.
- Turmeric Powder – A pinch of turmeric gives a nice yellow color and mild, earthy taste.
- Mustard seeds, Curry leaves, Cumin seeds, Red chili, Hing – Tempered in ghee or oil for extra flavor and aroma.
- Salt – Salt is added to taste and brings all the flavors together.
Similar Recipes
How to make Pineapple Rasam Step by Step
1.Coarsely mince jeera, pepper and green chili, Set aside. In a mixer add 1 slice of pineapple.
2.Puree it and set aside. In a bowl crush 1/2 tomato, add 3/4 cup water and turmeric powder.
3.Now add the pineapple puree, required salt give a quick mix and heat it up. Add pepper jeera mixture and let it to boil.
4.Boil for a good 5-7 minutes until raw smell leaves. Chop another pineapple slice into small pieces, chop remaining 1/2 tomato roughly and keep it ready. Meanwhile in a pan heat oil – add the items listed under ‘to temper’ let it splutter then add chopped pineapple, tomato and sauté 3 minutes or until raw smell leaves.
5.Now add this mixture to the boiling rasam. Adjust water and salt at this stage
6.Pressure cook toor dal till mushy, mash it well with a ladle and add it. Let it to boil until its frothy on top. When it starts to froth, switch off and Garnish with coriander leaves and switch off.
Serve hot with rice.
Expert Tips
- Use ripe pineapple – Always choose sweet, ripe pineapple for the best taste; unripe pineapple can make the rasam sour and less flavorful.
- Cook the dal soft – Cook dal until very soft and mashed well so it blends smoothly into the rasam.
- Do not overboil – To keep the flavors fresh and lively, avoid boiling the rasam for too long after adding the tempering.
- Balance sweet and tangy – Adjust the amount of pineapple and tomatoes to get your preferred balance of sweetness and tanginess.
- Fresh rasam powder – Use freshly made rasam powder for a better aroma and taste; old or stale powder can dull the flavor.
- Add coriander leaves – Garnish with fresh coriander leaves for extra color, freshness, and a burst of flavor.
- Serve hot – Pineapple rasam tastes best when served hot with rice or enjoyed as a soup.
Serving and Storage
Serve pineapple rasam hot with steamed rice and a side of papad or vegetable curry. It is also tasty as a warm soup before your meal.
Leftover rasam can be stored in a closed container in the fridge for up to 2 days. Reheat gently before serving, and add a little water if it becomes thick.
FAQS
1. Can I use canned pineapple for this rasam?
You can use canned pineapple, but fresh pineapple gives a better taste and smell.
2. Is dal necessary in pineapple rasam?
Dal makes the rasam thick and healthy, but you can skip it for a lighter rasam.
3. What can I use instead of tomatoes?
You can skip tomatoes or use a little of tamarind pulp.
4.How do I make the rasam less spicy?
Use less green chilies or a mild rasam powder to make the rasam less spicy.
5.Can I freeze pineapple rasam?
It is best when fresh, but you can freeze it for up to a 2-3 weeks. Thaw and reheat before serving. Do not boil more.
If you have any more questions about this Pineapple Rasam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Pineapple Rasam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Pineapple Rasam Recipe
Ingredients
- 2 slices pineapple
- 1 big sized tomato
- 1/8 teaspoon turmeric powder
- 1/3 cup cooked toor dal
- 1 cup water adjust accordingly
- salt to taste
- 1 tablespoon coriander leaves
To Grind Coarsely:
- 1/2 teaspoon pepper
- 1/2 teaspoon jeera
- 1 green chili
To Temper:
- 2 teaspoon oil
- 3/4 teaspoon mustard
- 1 sprig curry leaves
- 2 red chilli
- 1 pinch hing
Instructions
- Coarsely mince jeera, pepper and green chilli, set aside.
- In a mixer add 1 slice of pineapple. Puree it and set aside.
- In a bowl crush 1/2 tomato, add 3/4 cup water and turmeric powder.
- Now add the pineapple puree, required salt give a quick mix and heat it up.
- Add pepper jeera mixture and let it to boil.
- Boil for a good 5-7mins until raw smell leaves.
- Chop another pineapple slice into small pieces, chop remaining 1/2 tomato roughly and keep it ready.
- Meanwhile in a pan heat oil – add the items listed under ‘to temper’ let it splutter then add chopped pineapple, tomato and saute 3 minutes or until raw smell leaves.
- Now add this mixture to the boiling rasam.
- Adjust water and salt at this stage.
- Pressure cook toor dal till mushy, mash it well with a ladle and add it. Let it to boil until its frothy on top.
- When it starts to froth, switch off and garnish with coriander leaves.
- Serve Pineapple Rasam hot with rice and papad…yummm!!
Notes
- Use ripe pineapple – Always choose sweet, ripe pineapple for the best taste; unripe pineapple can make the rasam sour and less flavorful.
- Cook the dal soft – Cook dal until very soft and mashed well so it blends smoothly into the rasam.
- Do not overboil – To keep the flavors fresh and lively, avoid boiling the rasam for too long after adding the tempering.
- Balance sweet and tangy – Adjust the amount of pineapple and tomatoes to get your preferred balance of sweetness and tanginess.
- Fresh rasam powder – Use freshly made rasam powder for a better aroma and taste; old or stale powder can dull the flavor.
- Strain for clear rasam – If you like clear rasam, strain the mixture before adding tempering for a smooth finish.
- Add coriander leaves – Garnish with fresh coriander leaves for extra color, freshness, and a burst of flavor.
- Serve hot – Pineapple rasam tastes best when served hot with rice or enjoyed as a soup.
Rumana Ambrin
I Will never say to anything which is cooked with pineapple.. Mouthwatering rasam..
Shobha
Nice ….I have tasted it once in Sarvana Bhavan ( Chennai ) never tried at home though.
Uma Shankar
Our family's favourite!
Farin Ahmed
Never tried..yumm yumm rasam
mullai
Love pineapple rasam …will try this
Divs
have tasted this once at a wedding. never gave a thought to make it. will try niw as these clicks are so very tempting!
Sathya
Sharmi today I tried this rasam as I had lot of pineapple – came out delicious. Your steps and method gave me a good result. Thanks for sharing…..