Pineapple Rasam — tangy and refreshing, this spicy and subtly sweet take on rasam is the ultimate way to level up everyone’s favorite comfort food! Made with a homemade rasam masala, fresh pineapple, tamarind, and tomatoes, you can’t beat the flavor bomb that is this rasam!

WATCH HOW TO MAKE PINEAPPLE RASAM:

Well start by heating some ghee in a pan, to which we’ll add our dal, dry spices, and red chilies. Add in some curry leaves and let this roast until it’s gets a beautiful fragrant aroma. Transfer this to a mortar and pestle and grind into a fine powder. You can store this rasam powder for 2-3 months in an airtight container as well.

In a pot, in goes chopped tomatoes, fresh cilantro, ginger, garlic, and some salt. We’ll also puree our pineapple and add it along with some water to adjust the consistency. Let this come up to a simmer on medium heat.

Then, you can strain the rasam for a clearer texture but this completely optional. Add in fresh pineapple, boiled dal, our homemade rasam powder, tamarind pulp, curry leaves, cilantro, and more salt if needed. Let this all come together until you smell the beautiful aroma and finish with a sizzling tadka for extra flavor.

Truly, this is one of my all-time favorite comfort foods, you are going to love this one! Pair it with rice, idli, or enjoy as is for the most wholesome meal!

If you like this, please try my other recipes:

• Muradabadi Dal Chaat
• Moong Tadka Dal (Instant Pot or Stovetop)
• Pineapple Dal With Coconut Rice

5 from 1 vote

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Pineapple Rasam

Prep Time

20 mins

Cook Time

30 mins

 

Pineapple Rasam — tangy and refreshing, this spicy and subtly sweet take on rasam is the ultimate way to level up everyone’s favorite comfort food! Made with a homemade rasam masala, fresh pineapple, tamarind, and tomatoes, you can’t beat the flavor bomb that is this rasam!

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: fruits

Custom Category: Dinner, Indian Main Course, Lunch, Main Course

Servings: 6

Calories: 128 kcal

Author: Nidhi Bothra

Ingredients

Rasam (for boiling):

• 3 medium tomatoes , roughly chopped
• 1/4 cup cilantro with tender stems , roughly chopped
• 1 inch ginger , roughly crushed in a mortar & pestle
• 3 garlic cloves , roughly crushed
• 1 1/2 tsp salt
• 1/2 cup fresh pineapple , blended into puree
• 3 cups water

Rasam:

• 1/4 cup fresh pineapple , finely chopped
• 1/4 cup toor dal (split pigeon peas lentils) , thin and boiled
• 2 tbsp rasam powder , homemade or store-bought
• 1 1/2 tbsp tamarind pulp
• 4 curry leaves , roughly torn
• 1 tbsp jaggery , or 1 small piece of jaggery
• 3 tbsp cilantro , finely chopped

Tadka:

• 2 tbsp ghee , or oil
• 1 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds (methi dana)
• 6 curry leaves
• 3 dried red chilies
• 1/2 tsp asafoetida powder (hing)

Rasam Powder:

• 1 tsp ghee , or oil
• 1 tbsp white urad dal (split matpe beans)
• 1 tbsp chana dal (yellow split chickpeas lentils)
• 2 tbsp coriander powder
• 1 tbsp cumin seeds
• 15-20 pcs black peppercorns
• 1/4 tsp fenugreek seeds (methi dana)
• 5 dried red chilies
• 10 curry leaves

Instructions

Rasam Powder:

1. For the rasam powder, start by heating ghee or oil in a pan. Add in white urad dal, chana dal, coriander powder, cumin seeds, black peppercorns, fenugreek seeds, dried red chilies, and curry leaves. Roast for 5-6 minutes on medium heat until aromatic. Grind into a fine powder using a mortar and pestle or spice blender. You can store this in an airtight container for 2-3 months.

Rasam:

1. For the rasam, add tomatoes, cilantro, ginger, garlic, salt, water, and pineapple puree to a pot. Let simmer for 10 minutes on medium heat until the tomatoes are soft and mushy.

2. At this point, you can optionally strain the rasam for a clear and smoother texture. I like straining the rasam.

3. To this add fresh pineapple, boiled toor dal (make sure it is thin), rasam powder (more as needed), tamarind pulp, curry leaves, jaggery (optional for sweetness), and fresh cilantro. Adjust the salt and rasam powder according to your taste, Let this boil for 7-8 minutes on medium heat.

4. For the tadka, heat ghee or oil on medium heat in a pan. Add hing, mustard seeds, fenugreek seeds, curry leaves, and dried red chilies. Let this splutter for 2-3 minutes and add this to the rasam.

5. Your Pineapple Rasam is ready now. Serve it hot with rice, idli, or vada. Enjoy!

Recipe Video

Nutrition Facts

Pineapple Rasam

Amount Per Serving

Calories 128 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 15mg5%

Sodium 210mg9%

Potassium 349mg10%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 7g8%

Protein 3g6%

Vitamin A 951IU19%

Vitamin C 87mg105%

Calcium 70mg7%

Iron 2mg11%

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