Pineapple Rasam
2-3 Servings ~ 20 minutes
  • 2 Rings/Slices Pineapple
  • 2 Medium Tomato
  • 1 Tsp Rasam Powder
  • A pinch of Turmeric Powder
  • ½ Cup Toor Dal
  • 5-6 Curry leaves 1 sprig
  • 2 Tbsp Finely Chopped Coriander Leaves
  • ½ Tsp Pepper Seeds Powder
  • ½ Tsp Cumin Seeds Powder
  • 4 Cloves Garlic - Crushed
  • ½ Tsp Mustard Seeds
  • ¼ Tsp Fenugreek Seeds Powder- Optional
  • 2 Whole Red chillies - Optional
  • 1 Big Pinch Asafoetida
  • Salt to taste
  • 2 Tsp Oil

Pineapple Rasam


– Cook toor dal and 1 tomato in a cup of water. Mash when done. Keep aside.
– Grind one ring/slice of pineapple to paste and keep aside.
– Chop the other tomato and pineapple finely.
– Heat oil in a heavy bottom vessel.
– Add mustard seeds, whole red chillies, and allow mustard to splutter.
– Now add in the crushed garlic, curry leaves and all the powders. Sauté for a minute on low flame.
– Add in the chopped tomato and pineapple and sauté on medium flame for 3-4 minutes.
– Add 1½ to 2 Cups of water and bring to boil on high flame
– Add in the grinded paste and the cooked dal. Cook for about 5 minutes on low flame.
– Garnish with chopped coriander and cover lid for at least 5 minutes before serving with hot rice.

One thought on “Pineapple Rasam

  1. Thx for this yummy rasam…have had this quite a few times in hotels, but could not get the right recipe to make this. Tasted almost the same like the one i had long time back.

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