Festive Pineapple Rasam a tangy South Indian Pineapple Lentil Soup served with rice, papad and sautéed vegetable curry. Popular at Tamilian wedding lunches
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Festive Pineapple Rasam -How to make Pineapple Rasam

Festive Pineapple Rasam a tangy South Indian Pineapple Lentil Soup served with rice, papad and sautéed vegetable curry. Popular at Tamilian wedding lunches
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish, soups stews
Cuisine: Indian, south indian
Servings: 4 portions
Author: Sujata Shukla

Ingredients

To cook the dhal

  • 1/4 cup Tuvar dhal Thovaram Paruppu or Pigeon Pea Lentils
  • 1/8 teaspoon turmeric powder Haldi
  • 3/4 cup water to pressure cook dhal

For making Pineapple Rasam

  • 1 cup pineapple pieces
  • 1 cup tomato pieces
  • 1.5 cups water
  • 1 teaspoon rasam powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon Fresh ground pepper
  • 1/4 teaspoon asafoetida hing/ perungaiyam
  • to taste salt
  • 1 tablespoon coriander leaves minced

To Temper the Rasam

  • 2 teaspoons ghee
  • 1 teaspoon mustard
  • 1/2 teaspoon Cumin seeds jeera
  • 1 dry red chilli
  • 1 tablespoon curry leaves minced

Instructions

Preparation for festive Pineapple Rasam

  • Pressure cook the dhal with turmeric powder, upto 2 whistles, so that the dhal becomes soft. Remove from the stove and open the cooker only when the pressure has gone down by itself. Mash the dhal and keep aside till required.
  • Peel the pineapple and slice it into rings. We need about 3 rings for the rasam, depending on the size of the rings. Slicing into rings first is better so we will get slices of even thickness, which will help in uniform cooking of the pineapple. Dice the rings into cubes about 1 cm square. Wash the tomato and dice it into cubes of sizes similar to the pineapple.
  • Puree half the pineapple chunks in a food processor and transfer to a bowl.
  • Coarsely liquidise half the tomato chunks by briefly running them through the food processor. Crush/ grind pepper and cumin seeds. Finely mince the coriander and curry leaves.
    Coarsely grind the tomato

How to make festive Pineapple Rasam

  • Heat 1.5 cups of water and add rasam powder, hing (asafoetida), ground pepper and cumin. Add coarsely liquidised tomato and a little salt. Bring to a quick boil and then lower the heat. The rasam should boil for about 5 minutes or until the raw smell of the rasam powder has disappeared.
    FBoil with rasam powder and tomato
  • Add the mashed dhal to the rasam, boil it for about 2 minutes. Add the pureed pineapple and cook on low flame. Once the liquid begins to bubble and froth or after 30 seconds, add the minced coriander leaves and immediately remove the pineapple rasam from the stove. Cover. Note that boiling the pineapple for long would make the rasam bitter and reduce the flavours of the pineapple.

How to prepare Tempering for Pineapple Rasam

  • Heat ghee and add mustard seeds. After the mustard has crackled, add cumin seeds and then dry red chilli after 2-3 seconds. Sauté the chilli for 10 seconds on low flame and then add curry leaves.
    Prepare the tempering for Pineapple rasam
  • Add the remaining tomato and pineapple pieces to the tempering and sauté for 3 minutes on a low flame.
  • Pour the tempering on the rasam. Serve hot, with hot rice, a dry poriyal or subzi, and appalam (pappad). This rasam does not take kindly to reheating.

Notes

The measurements used in this recipe are based on 1 standard cup = 250 ml.