Zap Your Taste Buds a Bit! Make Pineapple Rasam and Enjoy!

Rasam is a spicy, tangy and slightly sweet hot beverage from the South of India . Like Sambhar it is had with rice – but some prefer to drink it all by itself too! On wintry evenings or when you are in the blues, nothing tastes better than a cup of piping  hot rasam. There are many varieties of Rasam, which is usually made with lentils, tamarind water  and a special concoction called Rasam Powder , but here we shall discuss the recipe for Pineapple Rasam.

Make it, sit back, relax and enjoy!



  • ¼ cup tuvar dal
  • ¾ to 1 cup water
  • ⅛ tsp turmeric powder


  • 1 cup chopped pineapple,
  • 1 medium tomato
  • 1.5 cups water
  • salt as required


  • 2 tsp cumin seeds/jeera
  • 1 tsp black pepper
  • 5 to 6 medium sized garlic cloves


  • 1.5 tbsp oil
  • ½ tsp mustard seeds
  • 2 to 3 dry red chillies
  • 6 to 7 curry leaves/kadi patta
  • a pinch of asafoetida/hing


cooking dal:

  1. Cook dal in a pressure cooker with water and turmeric powder, for 5 to 6 whistles or till the lentils have completely softened.
  2.  Mash the dal very well with a spoon and keep aside.


  1. Crush cumin seeds, black pepper and garlic cloves coarsely.
  2. Add half of the chopped pineapple cubes in a grinder jar or small blender and blend to a smooth puree.
  3. Add quartered tomato and blend.

 Preparing  rasam:

  1. Heat 1.5 tbsp oil in a pot or pan. Add ½ tsp mustard seeds and crackle them.
  2. Now add the coarse paste of garlic+pepper+cumin and 2 to 3 dry red chilies. stir.
  3. Add 6 to 7 curry leaves and a pinch of asafoetida.
  4. Stir and then add crushed tomatoes.
  5. Saute for 2 to 3 minutes on a low to medium flame till the raw aroma of tomatoes goes away.
  6. Add the pineapple puree. Stir and saute for a minute.
  7. Add the cooked dal.
  8. Now add the remaining half of the chopped pineapple cubes. Stir. Add 1.5 cups water.
  9. Season with salt as per taste.
  10. Stir very well and bring the rasam to a simmer on low to medium flame, without the lid for 8 to 9 minutes.

Garnish with chopped coriander leaves and serve pineapple rasam hot with steamed rice or as an appetizer soup.