Pinapple Rasam

Pinapple Rasam Recipe

24 Rating


About Pinapple Rasam Recipe:

A spicy and tangy dal recipe which originates from the southern region of the Indian sub continentrasam flavoured with pineapple is a very popular dish and can be served with rice, dosa, vada and idili. If you are someone who loves having some sour drinks this recipe is a must try. 

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  • 40 mins
  • 20 Ingredients
Adjust Servings :

Ingredients for Pinapple Rasam Recipe

  • As required Ingredients for rasam
  • 1/4 cup Toor dal
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Turmeric powder
  • 1 cup Pineapple
  • 3 Tomato pureed
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Coriander powder
  • 1/4 teaspoon Red chilli powder
  • 2 Green chillies
  • bunch Small coriander leaves chopped
  • 1 Lemon
  • As required Ingredients for Tempering
  • 1 tablespoon Ghee
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Cumin seeds
  • 1/4 teaspoon Asafoetida
  • 3 cloves Garlic
  • 2 sprig Curry leaf
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pinapple Rasam Recipe


In a pressure cooker add ¼ cup toor dal, 1 tsp turmeric,1 cup water and pressure cook for 3 to 4 whistles. Allow the pressure to release naturally and then open the cooker.


Using a potato masher, mash the dal well until smooth. Keep aside. In a grinding jar add 3 chopped tomatoes and puree till smooth.


In a pressure cooker add 1 cup chopped pineapple, the tomato puree, 2 slit green chillies, ¼ tsp red chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, salt to taste. Stir all the ingredients together and add 2 cups of water.


Pressure cook for 3 to 4 whistles. When pressure has released naturally open the cooker and blitz the contents using an electric hand blender to lightly mash the pineapple.


Then add the cooked dal to the pineapple tomatoes mixture. Mix well to fully combine and add 1 cup of water to adjust the consistency of the rasam.


Bring it to a brisk boil for about 10 minutes till froth forms on the surface of the rasam. This indicates that the rasam is ready.


Add a small bunch of chopped coriander leaves. Turn off the heat. Squeeze juice of 1 lemon.


For the tempering, preheat a pan and add 1 tbsp ghee. Allow it to melt. Then add ¼ tsp mustard seeds, ¼ tsp cumin seeds, ¼ tsp asafoetida (hing). Allow the seeds to crackle. Add 3 cloves, slit garlic and saute for a few seconds till garlic softens. Add 2 sprigs curry leaf and continue to saute till well roasted.


Transfer the rasam to a serving bowl and pour the tempering over it. Serve hot with rice and poriyal.