Pineapple Rasam – Rasam Varieties

Rasam is a comfort food at all times. This Pineapple Rasam is yet another flavourful and easy rasam variety. The sweetness and slight sourness of pineapple add a magical flavour to this rasam. When we go on a trip or whenever we miss home food, Rasam, Curd rice & potato fry is the default menu that we long for. 🙂 I had this pineapple rasam in mind since a long time, finally sharing it here. Do check my other rasam varieties too if u cant find pineapple. Recipe with video. Check out below.

Here is the video..

Now to the recipe..

[Preparation Time-15 mins : Cooking Time- 10 mins]

Pineapple Rasam Ingredients:

• Pineapple – 1/4 cup + 1/4 cup (chopped)
• Tamarind Paste – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Salt – as needed
• Coriander leaves – few

For Rasam Powder:

• Pepper – 1 tsp
• Jeera – 1/2 tsp
• Coriander – 2 tsp
• Coriander stalk/stem – few
• Garlic – 3

To Temper:

• Oil – 1 tsp
• Mustard – 1/2 tsp
• Jeera – 1/4 tsp
• Fenugreek seeds – 1/8 tsp
• Asafoetida – a generous pinch

Method:

• Take pepper, coriander & jeera in a mixer. Grind coarsely.

• Now add coriander stalks & garlic. Grind coarsely. Keep this aside.

• Take 1/4 cup pineapple chunks in a mixer. Grind it into a smooth paste.

• Heat a pan with oil and temper with mustard, jeera & fenugreek seeds. Add a pinch of asafoetida. Add tamarind paste & 4 cups of water. Add required salt & turmeric powder.

• Let it come to a boil, till the raw smell of tamarind paste goes away. Now add the rest 1/4 cup of chopped pineapple & the ground rasam powder.

• Now add the ground pineapple to it. Just bring it to a boil until frothy. Do not over boil. Switch off the flame. Finally add coriander leaves and mix well. Close it with a lid to lock the flavour.

Thats it! Flavourful Pineapple Rasam is ready!

Serve hot with rice and poriyal of your choice.

Tips:

1. Tomatoes are not needed in this recipe. Tamarind and pineapple will be enough.
2. Tangy pineapple would be perfect for this.
3. U can add cooked toor dal to this rasam.

– By Sundari Nathan