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pineapple rasam

Easy Pineapple Rasam

Revathi Palani
Pineapple rasam is a very easy to make and extremely flavorful South Indian thin soup. It is traditionally eaten along with white rice.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Soup
Cuisine Indian
Servings 4

Ingredients
  

  • 1 medium Tomato
  • 1 sprig Curry leaves
  • 3 Tbsp Coriander leaves (finely chopped)
  • 2 tsp Salt (adjust per taste)
  • ¼ tsp Turmeric powder
  • ⅛ tsp Asafoetida
  • 4 Cups Water

To grind 1

  • ¼ Cup Toor Dal
  • 1 large slice Pineapple (roughly chopped)

To grind 2

  • 1 tsp Black peppercorn
  • 1 tsp Jeera
  • 1 Dry red chilli
  • 5 cloves Garlic

To temper

  • 1 tsp Oil
  • ¼ tsp Mustard
  • ¼ tsp Jeera
  • ⅛ tsp Asafoetida
  • 1 Green chilli (slit)
  • 2 Dry Red chilli
  • 1 large slice Pineapple (finely chopped)
  • 1 medium Tomato (finely chopped)

Instructions
 

  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-1.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-2.jpg" alt="rasam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-3.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-4.jpg" alt="rasam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-5.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-6.jpg" alt="rasam" width="48%" />
  • Add the ingredients listed under "To grind 2" to the blender/mixie. Grind to a coarse paste. Keep aside.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-7.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-8.jpg" alt="rasam" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-9.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-10.jpg" alt="rasam" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-11.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-12.jpg" alt="rasam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-13.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-14.jpg" alt="rasam" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-15.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-16.jpg" alt="rasam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-17.jpg" alt="rasam" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/prasam-18.jpg" alt="rasam" width="48%" />
  • Enjoy warm as a soup or with steamed rice.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/pineapple-rasam-1.jpg" alt="pineapple rasam" width="100%" />

Notes | FAQ

- 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.