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Pineapple Rasam

Jun 29, 2022         no comment.

Lightly spiced sweet & savory broth, this pineapple rasam is an amazing South-Indian recipe that is perfect to drink as is, or best served with hot rice & ghee!

pineapple rasam recipe by foodomania

Pineapple Rasam is an incredibly flavorful and comforting bowl of soup and its honestly becoming my favorite kind of rasam! For the uninitiated, a rasam is a South-Indian soup-like broth, and is usually a part of a 3-course meal. Its served with hot rice, ghee and a side of stir-fried veggies or appalam. There’s a probably 100s, if not 1000s of ways of making a rasam, and I’m not here to gate-keep the dish by telling you you can’t make creative judgements!

But if you love pineapple on pizza or fried rice, then you’ll agree with me when I claim how amazing the fruit is in savory recipes. Pineapple, when cooked in broth, becomes tender, even juicer, and lends its delicious & subtly sweet flavors to the broth. Its quite honestly a delight to your palate, and I really hope you give this pineapple rasam recipe a try.

Here’s a recipe video on how I like to make my pineapple rasam –

Print the recipe:

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pineapple rasam recipe by foodomania

Pineapple Rasam


  • Author: Kavitha Ramaswamy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Lightly spiced sweet & savory broth, this pineapple rasam is an amazing South-Indian recipe that is perfect to drink as is, or best served with hot rice & ghee!


Scale

Ingredients

Base:

  • 1 tsp Vegetable Oil
  • 1 TBsp Coriander Seeds
  • 1 Dry Red Chili
  • 1 tsp Black Peppercorn
  • 1 tsp Cumin Seeds
  • 1 Garlic Clove
  • 1 Tomato, roughly chopped
  • 1 TBsp fresh Coconut

Rasam:

  • 1 tsp Vegetable Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Asafetida or Hing Powder
  • 1 Tbsp or handful of Curry Leaves
  • 1 cup diced juicy Pineapple
  •  1-2 cups Water
  • 1 tsp Pineapple Extract or 1/2 cup fresh Pineapple Juice (optional)
  • 2 tsp Salt (adjust to taste)
  • pinch fo Sugar
  • 1 tsp Turmeric Powder
  • 1/4 cup soft cooked Toor Dal (optional)
  • Cilantro or Coriander leaves, for garnish

Instructions

Base:

  • Heat oil in a pan
  • Add coriander seeds, peppercorn, red chili, cumin seeds, garlic & fry couple seconds
  • Then add the tomato and fry for 4-5 minutes
  • Once the mixture cools, add to blender, along with coconut & blend to smooth puree

Rasam:

  • In a pan, heat vegetable oil
  • Add mustard seeds. When that splutters, add cumin seeds, curry leaves, asafetida & fry couple seconds
  • Then add the pineapple chunks and fry for 3-4 minutes
  • Add the pureed tomato mixture, water, turmeric powder, salt, pinch of sugar, and pineapple juice (or extract, if using). Mix well
  • Bring to a boil, reduce to medium heat
  • Continue to boil for 10-12 minutes, until the mixture reduces by half
  • Then add the cooked dal, some water to adjust consistency and mix
  • Adjust seasoning if required
  • Garnish with chopped cilantro leaves
  • Serve with hot rice & ghee or as a soup!

How to store:

  • Store in air tight dish, refrigerate & use within 1 week.

Notes

Pineapple:

  • You can use fresh pineapple chunks. But the canned & frozen ones also work
  • I don’t recommend using pineapple extract, but if you need a more intense flavor, then go ahead and use it
  • Category: Main
  • Method: Stove-top cooking
  • Cuisine: South-Indian

Keywords: pineapple rasam, south indian rasam recipes, south indian meals

pineapple rasam recipe by foodomania

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