Pineapple Rasam

Pineapple Rasam is very famous to Karnataka. This ultra satisfying, sweet and spicy is comforting and flavorful and so soothing. Pineapple Rasam has a touch of sweetness and tanginess, peppery and warm to all the senses.

My favorite (and I think the best) is a bowl of Spicy rasam with rice! Rasam’s simplicity is what is enticing. The soothing sweetness from the tomato, slight tingle from the pepper and that fresh curry leaves and asafoetida thaalipa is the crowning epilogue.

The history of rasam is as engrossing as the rasam itself. Rasam is also called chaaru, saaru and was originated in Madurai and it has probably hundreds of versions that satisfy South Indians and many around the world.

South Indians have an intimate relationship with rasam. The answer to all sickness is this slightly spiced, mixed with mushy overcooked rice. It’s given to kids, adults, when happy, sick or sad. It’s a pacifier in a bowl.  Bolstered with an extra dash of ginger and pepper, it is an instant fix for an itchy throat.

Tomato Rasam and Garlic rasam  is one of the most common ones. Pineapple rasam is popular to Karnataka. We like our dishes with a little dash of sweetness. I’ve been making this spicy rasam for years and have tried it various ways. I’ll take a bowl of satisfying rasam any day, but this version is the one I prefer and circle back to. It’s straight-forward and quick to make. A different method.The ingredients are simple and inexpensive. You are looking at about 20 minutes from start to finish for this spicy broth.

How to Make the Best South Indian Rasam

It’s important to use fresh sweet pineapple for this rasam.

Don’t be afraid to season your rasam.

Another option is to use canned pineapple. It always turns out good.

For the best Pineapple rasam, use fresh ingredients. 

Do not boil the rasam.

If you make this pineapple rasam, make sure to rate it and tag me on social media.

Thanks for reading!

Pineapple Rasam

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: South Indian

Serves: 4-6

Ingredients

Toor Daal Water (just the water)

• ⅓ cup toor daal
• 2 cups of water

To Boil

• 1 can pineapple/6 slices/ 1 large cup
• 2 tomatoes
• 6 green chilies
• 1 inch or a very small piece of tamarind
• ½ cup cilantro with stem
• 1 tsp salt
• ¼ tsp turmeric powder

Rasam powder (you can make this fresh or use any rasam powder you prefer)

• 1 tbsp pepper
• 1 tsp cumin seeds
• pinch of asafoetida
• 6 whole garlic

For tempering

• 1 tbsp ghee or oil
• 1 tsp each of mustard and cumin
• pinch of asafoetida
• 3 whole red chilies
• 10 curry leaves

Rasam podi ready made - optional

Instructions

Daal

1. Cook toor daal in a pressure cooker, instant pot or a pot over the stove with water. After the daal is cooked well, strain it and keep the water aside.

Stock for the Rasam

1. In a large sauce pot, add the pineapple, quartered tomatoes, chilies, tamarind, cilantro, salt and turmeric powder. Add 4 cups of water, bring it to boil and simmer and cook for 15 minutes. Turn off the heat, mash it very well or grind it with a hand blender. Run it through a seive or a food mill so the soup is really smooth and watery.
2. Add the daal water to the pineapple spiced water. Set it aside.

Rasam Powder

1. In a small pan, dry roast the pepper, cumin seeds, garlic and asafoetida. Fry until toasty. Crush in a mortar and pestle along with garlic.

Tempering

1. In a pan, add oil or ghee. Add the mustard seeds, cumin and asafoetida, curry leaves Toast it for a minutes, and add it to the daal, pineapple liquid.
2. Add the fresh rasam powder and rasam powder you have on hand, totally optional. Check for salt and let the rasam come to a simmer. The lower you keep the flame and bring to a simmer, the tastier the rasam.
3. Once you see the bubbles and a small simmer, cover it immediately and turn off the heat.
4. Serve hot with rice.

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