Pineapple Rasam / Annasi Pazha Rasam / How to make Pineapple Rasam

Rasam is something which my family likes all the time. We do prepare it almost 5 times a week. As I said before in my previous rasam recipe posts, I have many types of rasam recipes at hand which vary very slightly in its preparation.

Making Pineapple rasam was in my to-do list right from the day when I started blogging. But, I do remember that only when I taste it at any of the Indian weddings and at Hotel Saravana bhavan. I prepared it at home this time without fail using the left over pineapple rings after making this pineapple kesari.

I added pineapple chunks in my usual rasam preparation and also added ground pineapple to enhance the taste, flavor and look.

Basic Information:

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients:

For Making Rasam:

Pineapple chunks – 1 and 1/4 cups, 1/2 inch cubes

Tamarind – a marble size , soaked in 1 cup of warm water

Tomato – 2 nos., small size

Cooked Toor Dal – 1/4 cup

Oil – 2 teaspoons

Mustard seeds and Urad dal – 1/2 teaspoons

Curry leaves – 1 spring

Turmeric powder – a big pinch

Coriander leaves – 2 springs

Salt – to taste

Asafoetida – a pinch

Water – 2-3 cups

For Rasam Masala: (Click here for Homemade Rasam Powder)

Green chillies – 2 nos.,

Garlic – 3 nos.,

Cumin seeds – 1/2 teaspoon

Black pepper corns – 1/2 teaspoons

Video Recipe:

Method:

1) Mash the cooked toor dal well. Grind 1/4 heaped cup of pineapple chunks to a smooth paste. Coarse grind the ingredients given under rasam masala.

2) Squeeze out the soaked tamarind and tomato. Squeeze well until you don’t find any lumps. Add the ground pineapple paste and rasam malasa. Mix well.

3) Heat oil in a kadai or wide pan.

4) When the oil is hot, add mustard seeds, asafoetida and curry leaves. Allow it to splutter.

5) Add remaining pineapple chunks and saute till they becomes soft and at the same time hold its shape. It takes 2-3 minutes.

6) Add the mixture of tamarind,tomato, pineapple and rasam masala juice to it. Mix well. Add required water, salt and turmeric. I added 2-3 cups of water. Mix well again.

7) When the foam forms on top of the rasam and starts boiling, add mashed, cooked toor dal and mix well. Bring it to boil.

8) Once boiled, turn the flame off.

9) Garnish with chopped coriander leaves.

Notes:

1) You can also use finely chopped pineapple chunks for making this rasam. Try to choose sweet pineapple for making this rasam.

2) You can also use ready to use rasam masala instead of freshly grinding it. I always prefer freshly ground masala for perfect taste and flavor.

3) Increase or decrease the water quantity as per your personal preference. 

Related Recipes

Pineapple Pachadi / Kaithachakka Pachadi / Annasi Pazha Pazhadi

Narthangai Rasam / Citron Rasam / Dabbakaya Rasam