Pineapple Rasam – How to make Pineapple rasam

Pineapple Rasam is more like a upgraded 😛 version of rasam served during special occasions or festive time. The highlight of this rasam is its flavored with fresh sweet pineapple paired with spicy milagu jeeragam (pepper, cumin) to give a spicy touch is soooo heart warming over pipping hot rice or even simply to drink it up!

My version here is very simple… i just add a quick blend of raw coarse rasam powder which adds just what we need for in this sweet peppery rasam.

Ingredients for Rasam powder

• Black peppercorns – 1 teaspoon
• Cumin seeds – 1/2 teaspoon
• Coriander seeds – 1/4 teaspoon

Ingredients for Rasam

• Pineapple slices – 2 rings or (1/4 cup chopped + 1/4 cup for grinding)
• Cooked Toor dal / Thuvaram paruppu – 1/4 cup
• Tomato – 1/4 cup
• Garlic – 2 cloves (crushed)
• Coriander leaves – 2 tablespoons (chopped)
• Turmeric powder – 1/4 teaspoon
• Salt – 1 & 1/2 teaspoon
• Water – 1 & 1/2 cup

Ingredients for tempering

• Ghee- 1 teaspoon
• Mustard seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Dry red Chili – 2 – broken
• Curry leaves – a few

Lets see how to make this Pineapple rasam…

(my step-wise pictures got messed up, will update soon)

• Some prep work before we start the rasam… soak 1/4 cup Tood dal for 30 minutes, pressure cook with water and a pinch of turmeric upto 3 or 4 whistles. Mash well and keep aside.
• Grind 1/4 cup of chopped pineapple into a fine puree and keep aside.
• Grind all the spices listed in table-2 to a coarse texture. (Black peppercorns+cumin +coriander seeds)

Now to make this rasam….

1. Heat ghee in a kadai.
2. Temper with dry red chilies, mustard seeds, cumin seeds and curry leaves. Sprinkle asafoetida over it.
3. Now add chopped tomatoes, garlic & 1/4 cup chopped pineapple pieces along with the coarse spice powder & turmeric powder. Fry until lightly cooked through.
4. Now add in pineapple puree, water and salt. Bring this to a rolling boil.
5. Add in cooked dal at this stage and boil for few minutes.
6. Switch off and garnish with coriander leaves.
7. Serve with pipping hot sadam & appalam.

Notes

• Serves 4
• Some like to use very tangy pineapple for this rasam, but i like it lightly sweet to balance the pepper taste.
• You don’e need any special rasam powder for the this recipe except the above blend of spices. You may add if you like.
• For a variation we also add a few drops of lemon juice in the end to make it lightly lemony… but its very optional. You can’t heat the rasam if you add lemon to it.

Some rasam recipes to try….

1. Murungai keerai rasam
2. Kollu Rasam
3. Poricha Rasam
4. Tomato Rasam
5. Lemon rasam