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Pineapple rasam served in a white bowl placed on a wooden board
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Pineapple Rasam

A flavorful South Indian broth made with fresh pineapple and spices.
Prep Time20 mins
Cook Time30 mins
Soaking time10 mins
Course: Appetizer, Main Course
Cuisine: South Indian, South Indian Tambrahm
Servings: 6


  • Pressure cooker
  • Frying Pan


For the pineapple juice

  • 150 g Pineapple chunks
  • 1 c Water

For the tamarind extract

  • 10 g tamarind
  • ½ c hot water

For the rasam

  • ½ c finely chopped tomatoes
  • 2 tablespoon Toor dal
  • ½ c Water
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Oil or Ghee or oil
  • 2 teaspoon Salt or to taste

To Roast And Grind

  • 1 teaspoon ghee
  • 2 teaspoon coriander seeds
  • 2 teaspoon toor dal
  • 4 to 5 dry red chili
  • 1 teaspoon Pepper corns 1 tsp
  • 1 teaspoon Cumin seeds 1 tsp

To Temper

  • 1 tablespoon Ghee or oil
  • 1 teaspoon Mustard seeds
  • teaspoon Hing
  • 10 Curry leaves

For Garnish

  • 2 tablespoon finely chopped Coriander leaves


Making the tamarind extract

  • Soak the tamarind in warm water for 10 mins.
  • After 10 mins, mash the soaked tamarind well and discard all the strings and fiber.
  • Set aside.

Cooking the toor dal

  • Wash the toor dal well.
  • Combine with water and a pinch of turmeric.
  • Pressure cook this for 3 to 4 whistles or until dal is mushy.
  • Wait for pressure to release naturally.
  • Once release, open and mash the dal well.
  • Set aside.

Making the spice powder

  • Heat a pan with oil or ghee.
  • Add all the ingredients except the dry red chilis.
  • Fry on low flame till the dal becomes aromatic and golden.
  • When done, add the dry red chili and quickly saute for 20 to 30 secs.
  • Immediately, remove and transfer to a blender.
  • Let cool and grind to a powder.
  • Making the pineapple juice
  • Combine the pineapple chunks with water and blend till smooth.
  • Set aside.

Making pineapple rasam

  • Heat a pan with ghee.
  • Pop the mustard seeds and crackle the cumin.
  • Now, add the finely chopped pineapple chunks ,curry leaves and tomatoes.
  • Mix well.
  • Cook till pineapple becomes soft.
  • Now, add the ground powder and mix well.
  • At this stage, add the tamarind extract.
  • Simmer till raw smell of the tamarind goes away.
  • When done. add the cooked dal mixture and mix well.
  • Simmer this for 3 to 4 mins.
  • When done, add the pineapple juice and mix well.
  • The pineapple juice tends to be frothy. So your rasam will also appear frothy.
  • Immediately switch off the flame.


  • Mix well and garnish with coriander leaves.
  • Let sit for 1 hour before serving.
    A ladle full of pineapple rasam held over a bowl of rasam
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