Pineapple Rasam

Just like the Kalyana Rasam or the wedding rasam as I like to call has a great tongue tickling,  lip smacking taste, Pineapple rasam is another great rasam from the wedding function recipe repertoire.

Normally I do not care much for the rasam as we have it everyday and I feel extremely bored to drench my rice with it, but the Pineapple  rasam is another story. Sadly many are not aware of this amazing rasam recipe. Hence my sincere attempt to chronicle as authentically as possible. Like all chefs, we tend to follow the paths of our moms and grandmas who lend their own touch to the dish.

There is so much aroma and anticipation in the air even as Iam halfway  through the preps, and the cooked pineapple emitting such pleasant aroma does work up an appetite. Those who do not care for the sweet and spicy rasam may not much care for this kind of fruity rasam, but it is a favorite here. Try it once and I bet you will be hooked. Definitely a departure from the usual humdrum rasam.


1 tsp homemade rasam powder
1/4 cup toor dal
Pinch of turmeric powder
4 Pineapple rings, medium size.
3 medium size  tomatoes.
sprigs of curry leaves
chopped coriander leaves for garnishing
salt to taste.

To grind to powder    ( reduce the qty  of pepper corns a bit if you are not used to having a little spice in the rasam,  but cumin will give good flavour)

1 tsp pepper
1 tsp cumin/jeera

For tempering

1 tsp ghee/oil
1 tsp mustard seeds
2 red chillies
Pinch of asafoetida powder/hing
Sprigs of curry leaves.


1.Pressure cook the dal while cooking rice itself, and mash it well when slightly hot with the back of a ladle and keep aside.

2.Powder a little coarsely  the cumin seeds and pepper in the small mixie jar and keep aside.

3.Puree two rings of pineapple with one tomato after chopping them to smaller pieces, in the mixie jar and keep aside.

4.To this tomato pineapple puree add 1 1/2 cups of water, pinch of turmeric powder and half of the ground pepper cumin powder , 1 tsp of rasam powder with salt  to cook well. Add the sprigs of curry leaves to infuse the flavor well in the rasam.

5. While this is boiling, chop the remaining pineapple rings and tomato to smaller  pieces.

6. In a pan, add 1 or 2 tsp of ghee/oil, when heated, splutter the mustard seeds, the 2 red chilies, pinch of hing, sprigs of curry leaves and add the remaining half of the ground pepper cumin powder and add the chopped pineapple and tomato pieces and saute all for a minute.

7. Add the sauteed ingredients to the boiling rasam with 2 more cups of water and add the mashed  dal  too.

Check the consistency of the rasam after adding dal and water. If you think it is little thick, add more water in stages.  The taste will alter if you pour too much water and not good,, you need to dilute it a bit. Check for salt and let this finished rasam boil for a few minutes till it reaches frothy stage.

Remove and cover to keep the flavours.Garnish with chopped coriander leaves and more curry leaves if need be.

Those who prefer a thin rasam dont keep adding water, instead let it stand for few minutes and you will see the clear liquid, you can use that to serve thin rasam and thos who like little more thickness in the rasam, give a quick stir with the ladle so all the ingredients will mix wee and serve that portion.

Enjoy hot pineapple rasam with rice and papad or potato roast.

 coarsely grind the pepper and cumin seeds. step 2.
 One portion of chopped tomatoes and pineapple rings chopped to be boiled and the other portion of the same to be pureed.This gives more colour and texture to the rasam.
 One portion of chopped tomatoes and chopped pineapple being boiled with turmeric powder, salt, sprigs of curry leaves, half of the ground spice powder and a tsp of home made rasam powder if you have. step 4
 Puree tomato and pineapple rings either together or separately.
step 3.
 spice powder to be added, half while boiling first and the other half while sauteing the chopped tomatoes and pineapple rings as mentioned in step no . 6.

Pineapple rasam with a tempering of mustard seeds, curry leaves and red chillies with a pinch of Asafoetida/hing powder.


Adding more pineapple rings depends on ones preference for a sweeter rasam.

Even if you dont have home made rasam , for those who make rasam occasionally, yo can add the coarsely ground pepper and cumin powder and the taste will not be different.

If you are making rasam and the dal is not precooked in pressure cooker, then use moong dal a quick cooking dal in the microwave, or stove, while you are prepping for the rasam the dal will be done.

If you dont have dal cooked or no time to cook separately but still want to savor the rasam as a craving ( as it happens here at times ! ) , dont fret, you can add 1 tsp of any readymade dal powder at home but go easy on the salt as this powder comes with salt added.

This also thickens the rasam which is the purpose of adding dal in rasam anyway apart from adding nutrition . Personally I have gotten away with such cheating and no one complained.!

A tip for those busy with careers, education, a small list of must have spices in the pantry to satisfy such cravings.

Cumin powder, coriander powder, pepper powder,fenugreek powder, dal powder good brands or home ground and kept ready for such south Indian dishes.