Name: Pineapple Rasam Recipe (Annasi Rasam)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tsp Oil; 1 cup Pineapples (peeled & chopped finely); 1 medium Tomatoes (chopped finely); 1 no Green Chilli (slit); 1 tbsp Sugar; 1 tsp Turmeric Powder; 2 tbsp Rasam powder; ¼ cup Toor Dal (cooked and mashed); Salt to taste; ¼ cup Coriander Leaves (finely chopped); 1 tsp Black pepper; 1 tsp Cumin Seeds; 3 cloves Garlic (Peeled); 1 medium Tomatoes (chopped); ¾ cup Pineapples (peeled & chopped); 1 tsp Oil; 1 tsp Mustard Seeds; 1 tsp Cumin Seeds; ¼ tsp Asafoetida; 1 no Dry Red Chilli; 1 sprig Curry leaves

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Pineapple rasam is a sweet and sour South Indian rasam made with a tropical twist. It uses ingredients like pineapple, tomato, garlic, toor dal and spices. It is non-tamarind based rasam, because the pineapple and tomato provide the necessary sour taste to the rasam. This pineapple rasam is a perfect recipe for any special occasions or you can serve it for everyday meals like hot steamed rice along with some potato fry and omelet.

Pineapple Rasam

Can you believe this is my 12th rasam recipe. Which mean i have 11 variety of rasam in this blog. Amazing isn't.

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About Pineapple Rasam Recipe
Ingredients
Hacks
Pineapple Rasam (Step by Step Pictures)
Expert Tips
FAQ
Variations
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Now coming to this recipe, it is made with pineapples, I know pineapples taste great in gravies from my pineapple pulissery recipe. So i was not at all surprised when i came across this recipe. Instead I tried it immediately and it was mouthwatering.

About Pineapple Rasam Recipe

Rasam is traditionally a South Indian soup recipe made with tomatoes, garlic cloves, whole pepper, cumin and curry leaves. The key to a flavourful rasam depends on the garlic and coriander leaves. Rasam is one of the easy to digest recipes and it is often served during warm weather or when people are down with cold, flu.

Pineapple paruppu rasam is a sweet, tangy, spicy and comforting South Indian rasam made with pineapple, tomato, toor dal and spices. It is a fruity version of rasam where pineapple blends beautifully with the South Indian spices and toor dal. It can be served along with rice or you can slurp this in a soup bowl .

Pineapple rasam is slightly different from the usual tomato rasam. The tomatoes and pineapple are grinded into a paste, where the spices like garlic, whole pepper, cumin are grinded into a slight coarse texture. These paste and spices are cooked in the pineapple, tomato base and then tempered with spices like mustard seeds, cumin seeds, dry red chilli, curry leaves and asafoetida.

I have used my homemade rasam powder for the spice. You can check how to make homemade rasam powder and instant rasam powder recipes on my blog.

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WHY THIS RECIPE WORKS

The pineapple has a natural sweetness that blends beautifully with the South Indian spices like tomato, garlic, pepper and cumin. When cooked, the pineapple becomes soft, juicy and adds a unique flavour to the rasam.

And this pineapple rasam has a balanced flavour of sweet, sour and spicy that will surely satisfy your taste buds.

WHY I LOVE THIS RECIPE If you don't like making regular tomato rasam for meals, then try this unique pineapple rasam for a twist. The soft, juicy pineapples cooked in the tomato dal base gives both body and freshness to the rasam. It tastes slightly tangy, warm and with a hint of tropical sweetness.

Then the spices like whole pepper, cumin, green chilli and garlic flavours will warm your soul. This pineapple rasam is a wholesome and comforting recipe in a bowl. Pineapple rasam can be served as a soup or poured over hot steamed rice for a hearty meal.

Ingredients

Pineapple : This is the main flavoring agent of the rasam. Use fresh and ripe pineapples for making rasam. Chop them into fine pieces so that they can cook easily. I used 2 cups of chopped pineapple. One cup is used for sauteing and the other cup is grinded along with tomato for the base.

Tomatoes : Use any regular or country ripe tomato for making rasam. I have used tomatoes for both grinding and sauteing.

Green chilli : Green slit is used for the heat. I have used 1 slit green chilli. Or else you can use dry red chilli for the spice.

Seasoning : Salt is used to enhance the overall flavour of rasam. I like to add a bit of jaggery or sugar to balance the tanginess.

Spice powder : I have used spice powders like turmeric powder, rasam powder for the spice and color. You can even substitute it with sambar powder.

Toor dal : Use cooked and mashed toor dal for a thick and flavourful rasam. Dal makes the rasam a protein rich recipe. You can also substitute with moong dal.

Coriander leaves : Handful of coriander leaves is added towards the end of cooking. Coriander leaves give a fresh and flavourful aroma to the rasam. You can also use coriander stems for garnishing.

Rasam masala : Whole spices like whole pepper, cumin and garlic cloves are slightly grinded coarse using a blender or mortar pestle. This is the flavouring agent of the rasam.

Grinding : I have grinded tomato and ½ chopped pineapple into a paste. This is added for the base thickness.

Tempering : Use gingelly oil or any regular cooking oil for tempering. Heat oil in a pan and add the whole spices like mustard seed, cumin seeds, asafoetida, dry red chilli, curry leaves for tempering. You can also add a spoon of ghee for extra flavour.

Hacks

Cooking dal : Wash and soak the toor dal for 15 minutes. In a pressure cooker, add the soaked dal, water, cover and pressure cook for 3 to 5 whistles. Let the pressure release naturally. The dal should be cooked until soft and mash the cooked dal with a wooden ladle or mix it with a whisk.

Mortar pestle : Traditionally cumin, whole pepper, garlic are crushed in a mortar pestle. You can also use a mixer to coarse grind these ingredients. Use pulse mode 1 or 2 times for a coarse grind.

Avoid Overboiling : The key tip to making rasam is not to boil the rasam for too long. Once the rasam starts forming a foam layer on top, turn off the stove. Then garnish with a handful of coriander leaves.

Pineapple Rasam (Step by Step Pictures)

Take all your ingredients

These are to grind

For seasoning

Take the grinding ingredients in a blender

crush them

remove them to a bowl

Now in the same blender, take pineapples and tomatoes

puree them

Heat oil

Add in chopped pineapples, tomatoes and green chillies

saute for a min

add in crushed masala

saute for a min

add in salt, sugar and turmeric powder

add in pureed tomatoes and pineapples

mix well

add in rasam powder

give a good mix

pour water

mix well

add in cooked dal

bring it to boil

once it reaches a boil. turn the heat off

make seasoning, by heating some oil

add in seasoning stuffs

pour it into the curry

mxi well

add in lots of chopped coriander leaves

cover the pan with a lid, till serving

enjoy

Expert Tips

If you prefer more tangy rasam, then add a very little quantity of tamarind paste.
Don't let the rasam boil for a long time.
If the rasam reaches a stage where a foam layer appears on top before boiling, turn off the stove and garnish with coriander leaves. Don't make the rasam with over ripe pineapple as it will turn the rasam too sweet.
You can also use cooked moong dal instead of toor dal. Or use a mix of both moong and toor dal.
Add some coriander stem while grinding pepper and garlic for extra flavour.

Storage

You can store the leftover rasam in the refrigerator. First cool and transfer the pineapple rasam to an airtight container. It stays good in the refrigerator for 2 to 3 days. Reheat the rasam whenever you want and add little water if the rasam is too thick.

Serving

Serve this hot piping pineapple rasam with rice, sambar, potato fry, omelette and appalam. You can also enjoy this pineapple rasam as a soup during a course meal.

You can soak vadai ( urad dal fritters ) in this rasam and serve it as rasa vadai. Rasa vadai is a popular recipe in South India. In our home, we all enjoy having rasa vadai.

FAQ

Q.What other fruits can be used to make rasam ?

Instead of pineapple, you can try this rasam recipe with other fruits like raw mango, green apple, watermelon or orange of your choice. This is also a great way to try different fruits versions of rasam.

Q.Why is tamarind not used in this rasam ?

The tomato and pineapple are naturally sour and tangy. So the necessary sourness comes from these ingredients. If you like to add tamarind, you can add a spoon of tamarind paste based on your preference.

Q. Is it a sweet rasam ?

No. The natural sweetness of the pineapple balances well with the tanginess of tomato and with spice flavours of chilli, garlic, pepper. So it has the balanced flavours of sweet, sour and spice.

Q. Can I add ghee ?

Yes you can add a little bit of ghee while tempering for added flavour.

Q. What is the best way to serve this pineapple rasam ?

You can enjoy having this rasam with hot steamed rice along with some potato fry. You can also enjoy this as a soup during warm weather. Or else you can serve it as rasa vadai by soaking some urad dal fritters ( vadai ) in this pineapple rasam and enjoy.

Variations

Lemon rasam : Lemon rasam also known as nimbu rasam is a simple and tasty South Indian recipe which can be made in less than 10 minutes. There is no tomato or tamarind used in this rasam. The lemon juice and chillies provide the sour and spicy flavour to the rasam. Enjoy this rasam with hot steamed rice.

Mutton rasam : Mutton rasam or mutton soup is a simple, flavourful and comforting South Indian recipe. Bone-in mutton are cooked with a special ground masala paste and with some spices. It is a healthy and versatile recipe that you can enjoy as soup on a rainy day or pour it over hot steamed rice and relish it.

Kollu rasam : Kollu also known as horsegram, which is a healthy and nutritious grain. The kollu rasam is prepared with kollu ( horesgram ), garlic, pepper and spices. This is a flavourful rasam that you can enjoy with rice or you can have it as soup as part of your diet. This rasam is great for weight loss.

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