My 260th recipe, “Easy Pineapple Rasam”, a super easy and flavorful South Indian thin Soup. I have to say that I am greedy when it comes to food. I didn’t mean it literally. I meant that I would want to have multiple flavors shine through whenever I cook a dish. I love dishes which are sweet, salty, spicy and tangy all in one with the perfect balance of flavor. That is the reason why I enjoy making dishes like Sweet Potato and Peanut Soup. Such dishes are very easy to make at home, but have an enormous amount of flavors shining through.
For many, pineapple is just known as a fruit and used atmost while baking or making desserts. But in South Indian cooking, pineapple is also used in savory dishes. Pineapple adds a fresh sweetness to savory dishes and elevates the whole dish to the next level. One such recipe which I love is this simple and easy Pineapple Rasam. Rasam is kind of a South Indian Soup had along with white rice and I make it frequently. However, I usually make only the basic rasam with tamarind.
Pineapple rasam is something I love, but get a chance to taste rarely, only as part of South Indian marriage feasts. This time around when I had a chunk of pineapple sitting in my refrigerator I decided to make pineapple rasam out of it. Since my mom or MIL did not make this variation of rasam, I was not sure how this was made traditionally. So I had to tweak my Easy Rasam recipe to come up with my version of a delicious Pineapple rasam.
This pineapple rasam is very easy to make and is extremely flavorful. The tanginess from the tomatoes and the sweetness from the pineapple perfectly compliments with the aromas of the freshly ground spices. This rasam is so delicious that you can just keep drinking it by the bowl fulls. Apart from being delicious, it is healthy too. The freshly ground jeera and black pepper is good for your tummy and also help you fight against cold and flu. In case, you are looking for something to warm you up during these cold winter days, you don’t have to look beyond this humble pineapple rasam 🙂
Easy Pineapple Rasam
Pineapple rasam is a very easy to make and extremely flavorful South Indian thin soup. It is traditionally eaten along with white rice.
- Tomato - 1 medium
- Curry leaves - 1 sprig
- Coriander leaves - 3 Tbsp (finely chopped)
- Salt - 2 tsp (adjust per taste)
- Turmeric powder - 1/4 tsp
- Asafoetida - 1/8 tsp
- Water - 4 Cups
- Toor Dal - 1/4 Cup
- Pineapple - 1 large slice (roughly chopped)
- Black peppercorn - 1 tsp
- Jeera - 1 tsp
- Dry red chilli - 1
- Garlic - 5 cloves
- Oil - 1 tsp
- Mustard - 1/4 tsp
- Jeera - 1/4 tsp
- Asafoetida - 1/8 tsp
- Green chilli - 1 (slit)
- Dry Red chilli - 2
- Pineapple - 1 large slice (finely chopped)
- Tomato - 1 medium (finely chopped)
- First, cook the dal along with sufficient water until done. I pressure cooked it for 3 whistles. Leave it to cool to room temperature. Add the roughly chopped pineapple chunks into a blender/mixie and grind to a smooth paste. Now, to the same mixie jar, add the cooked dal and pulse for a couple of times and keep aside.
- Add the ingredients listed under "To grind 2" to the blender/mixie. Grind to a coarse paste. Keep aside.
- Add the tomato, curry leaves, coriander leaves, salt, turmeric powder, asafoetida to a large mixing bowl. Add the coarse paste we ground in step 2 to the mixing bowl. Add water. Now using your clean hand just mix them all together by crushing the tomatoes. This way helps you to get the flavors infused into Rasam.
- Heat a pan with oil. Add the mustard seeds and once it splutters, add jeera, asafoetida, chillis and saute. Once the jeera starts changing color, add the chopped pineapple and finely chopped tomato. Saute until the tomato and pineapple is 75% cooked. It would take more than a couple of minutes.
- Now add the water mixture to the pan. Give a quick stir. Add the pineapple and dal paste we made in step 1 to the pan. Mix well until everything is combined. Within few minutes there will be a froth/bubbles formation on the top and the rasam will just start to boil. Turn off the flame immediately and transfer to the serving bowl.
- Enjoy warm as a soup or with steamed rice.
- Adding cilantro along with its stems instead of just adding the leaves alone will give extra flavor to the rasam.
- Rasam should not be left to boil. Rasam would not taste good if it boils. So transfer to serving bowl immediately once it starts to boil.