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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

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.


Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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