Learn how to make sweet spicy and tangy Pineapple Rasam recipe made with fresh pineapple, tomatoes and spices. Stepwise Video included in recipe card.
Here I am sharing one of the very flavorful and delicious comforting rasam recipe from South Indian cuisine, Pineapple Rasam. It is usually served with rice for comforting and filling meal but you can also have it as soup during cold and chilly or rainy evenings.
- About the Recipe
- Benefits of Pineapple
- Ingredients used to make Pineapple Rasam
- How to make Pineapple Rasam
- Storing and Shelf life
- More rasam and hot soup recipes from the blog
- For more soup recipes for cold and chilly evenings
- Check the recipes with Pineapple from the blog
- Recipe Card for Pineapple Rasam
- Pineapple Rasam
About the Recipe
Pineapple Rasam is a flavorful fruity version of the popular Rasam from South Indian cuisine. This rasam is not a comforting soup that you can enjoy in winters and rainy season but also has immunity boasting spices.
I had pineapple rasam at one of my neighbor's place when I was in Mumbai and immediately fell in love the flavour. I have learnt so many South Indian recipes from her only. She had made it using toor dal but told me that we can skip dal if we want. I tried it without dal and loved it more. Even my daughter who was around 10 yrs of age, that time loved the fruity flavour(of course I made it less spicy for her). Now she is all grown up and loves spicy food, so I make it spicy now!!
Over the years I adapted the recipe as per my ease, and whenever I pineapple I make it often during winters and rainy weather for immediate comfort.
This may not be the traditonal Pineapple Rasam recipe as made in South Indian homes, but I love making it this way and has been approved and loved by my family and friends.
What is Rasam
Rasam is a spicy South Indian soup made with lentils, tomatoes and spices. It is usually served as a part of main course meal with rice/dosa/idli/idiyappam. But, we can always enjoy it as soup. Traditonal recipes have toor dal(arhar dal or split pigeon peas lentils) as one of the ingredient but you can skip it and make it without dal. Drinking a cup/bowl of hot rasam gives immediate relief to cold and cough.
I like to make Pineapple Rasam without dal for enhanced pineapple flavour. This rasam is a bit sweet, a bit tangy and spicy . Spice levels can be adjusted as per taste.
Benefits of Pineapple
Pineapple is a delicious juicy tropical fruit with numerous health benefits. It is loaded with antioxidants, nutrients and other health friendly compounds(enzymes) which help and protect the body from inflammation and disease. It is loaded with Vit. C and loaded with fibre which may aid in digestion.
Ingredients used to make Pineapple Rasam
Pineapple- Choose fresh and ripe pineapple. It should not be very tangy or very sweet.
Tomatoes- Apart from it's health benefits, tomatoes add tangy flavour to rasam.
Herbs- Curry leaves, ginger, green chilli, fresh coriander leaves add so much flavour. I also like to add 2 garlic cloves for that garlicky flavour. You can skip it for no onion garlic recipe. Skip green chillies if you want it less spicy or making for kids.
Spices- Cloves, black peppercorns, cumin seeds, coriander powder, dry whole red chilli, jaggery powder or sugar.
Rasam Powder for that authentic taste. You can also add sambhar powder if you don't have rasam powder.
Jaggery balances the tangy taste. You can add small jaggery ball or any other organic sweetener like raw can sugar or coconut sugar.
If you want to make it with Dal, add 1/4 cup of dried Toor dal/ Arhar dal, pressure cook it, mash it and add while cooking pineapple rasam.
How to make Pineapple Rasam
To make pineapple rasam, puree pineapple slices, tomatoes, ginger, garlic and green chilli. Keep 1-2 tbsp of chopped pineapple pieces to add later to rasam.
Take a pan or kadhai, add the pineapple and tomato puree, add about 1-2 cups water(depending on the consistency of rasam you want). Boil puree for 1-2 mins.
Then, add bay leaf, cinnamon sticks, coarsely crushed black pepper, rasam powder, jaggery powder, turmeric powder. Boil for 2-3 mins, so that the flavour of spices infuse.
Also, add finely chopped pineapple slices.
In a tadka pan/small pan prepare tadka. Heat oil and add cumin seeds. When seeds crackle, add jeera/cumin seeds. whole red chilli and curry leaves. Roast it for few seconds and add it to the boiling rasam.
Cover it and keep for few seconds so that flavours of tadka infuse in rasam.
Garnish with chopped coriander leaves just before serving. It gives a nice flavour to rasam and also the leaves stay green in color.
Add salt and check the taste. If it is too tangy add 1 tsp more jaggery powder.
Storing and Shelf life
Pineapple rasam tastes best when served hot and fresh. Refrigerate leftover rasam in air tight container and finish by next day. I never freeze rasam as frozen rasam loses on the flavour.
Reheat the refrigerated rasam in an open pan till it starts to boil. Try to finish the leftover rasam after a day you make it. You can also reheat it in Microwave for 1 min. on HIGH.
More rasam and hot soup recipes from the blog
Apple Rasam with goodness of apple, tomato and toor dal.
Jeera Milagu Rasam/Cumin and Black Pepper Rasam perfect for those suffering fever and cold.
For more soup recipes for cold and chilly evenings
Check the recipes with Pineapple from the blog
Add pineapple in this filling nutritious salad Vegan Chickpea Salad
Recipe Card for Pineapple Rasam
- Measuring Cups and Spoons
- 1 Cup Pineapple Chunks
- 2 medium Tomatoes
- 2 Garlic Cloves
- Fresh Ginger pieces small
- 1 Green Chilli optional
- 7-8 Fresh Curry Leaves
- Fresh Coriander Leaves for garnish
- 1 Bay Leaf
- Cinnamon Stick small
- 4-5 Cloves
- 4-5 Black peppercorns
- 1 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- 1 tsp Rasam Powder/Sambhar Powder
- 1 tsp Jaggery powder or as required
Spices for Tadka
- 1 Dry Red Chilli whole
- ½ tsp Mustard Seeds(Black)/Rai
- ½ tsp Cumin Seeds
- 1 tbsp Oil
- Blend together pineapple, tomato, garlic, ginger and green chilli to fine puree.
- Coarsely crush cloves and black peppercorns.
- In a pan/kadhai, add puree and 2 cups water. Keep it to boil.
- After the first boil, add the spices( bay leaf, cinnamon stick, turmeric powder, jaggery, coriander powder, rasam powder, salt).
- Boil for another 2-3 mins.
- In a small or tadka pan, heat oil.
- Add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves.
- Saute it for a few seconds and then add to the rasam.
- Cover the pan with lid for 1-2 mins.
- Serve hot. Garnish with chopped coriander leaves just before serving.
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