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Pineapple Rasam Recipe

by | Aug 27, 2019 | 1 comment

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Recipe for spicy Pineapple Rasam. Slightly sweet, spicy and sour rasam recipe that’s perfect for lunch. Recipe with step by step pictures.

My son dislikes pineapple. I don’t want to use the word “hate” but we can say that he doesn’t go anywhere near the fruit. I like it a lot and I like it soooo much. I do not mind it on a pizza too. yeah yeah!! Stewed pineapples is something I crave. I made this rasam recently and we all loved it at home and my son liked it too. I am sure about that. Mommy knows some things for sure (at-least pretends to know for sure). He found the rasam to be nice and sweet and very different πŸ™‚ The moment he realised that it was pineapple rasam, (thanks to my husband for the reveal right when he was having it) he changed his stance and would not eat. He named me a liar and he knew that the rasam was weird tasting from the beginning but would not tell so as to not upset me and blah…blah…. This would be filed under “101 things that children do to annoy mothers and vice versa”. Anyway, here is my recipe for a simple yet very satisfying rasam recipe bursting with flavours of pineapple. If you like pineapple, go for it…

Here is how to do pineapple rasam.

We need about half a cup of ripe pineapple. Chop them roughly and grind them to a paste in a mixie with half a cup of water. I do not grind it fine. I leave little bits of pineapple here and there. Its a personal choice. Grind it to a consistency that you like. As I always say, there is no right or wrong in a recipe. Adapt it to what your family likes.
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Heat sesame oil in a pan and add in the mustard seeds, dried red chillies and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves, garlic and the sliced shallots (small onions – sambar onions). Saute for a minute.
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Add in the chopped tomato (preferably country tomato), salt, pepper powder and rasam powder. Home made or ready made rasam powder works for this recipe. Saute for a few seconds and add in the tamarind extract. Cover the pan and let it cook for a few minutes till the tomatoes are mushy.

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Add in the pineapple juice. Wash the mixie with a cup of water and add it back to the pan. Add in a few sprigs of roughly chopped coriander leaves.
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Let it come to a boil. Do not boil for a long time after adding the pineapple juice. Once the rasam comes to a boil, remove from heat and serve hot with rice.
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A fantastic sweet, spicy and sour rasam is ready.
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Pineapple Rasam Recipe

Recipe for spicy Pineapple Rasam. Slightly sweet, spicy and sour rasam recipe that’s perfect for lunch. Recipe with step by step pictures.

  • Total Time: 20 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/2 cup pineapple
  • 2 teaspoon sesame oil (Indian gingely oil)
  • 1/4 teaspoon mustard seeds
  • 2 dried red chillies
  • 1/4 teaspoon cumin seeds
  • 1 sprig curry leaves
  • 2 cloves of garlic , crushed
  • 56 shallots (sambar onions), sliced
  • 1 tomato, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon rasam powder
  • goose berry size tamarind soaked in 1/2 cup water (extract juice)
  • 2 sprigs coriander leaves

Instructions

  1. Grind the pineapple with half a cup of water to a coarse paste. Set aside.
  2. Heat sesame oil in a pan and add in the mustard seeds, dried red chillies and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves, garlic and the sliced shallots (small onions – sambar onions). Saute for a minute.
  3. Add in the chopped tomato (preferably country tomato), salt, pepper powder and rasam powder. Home made or ready made rasam powder works for this recipe. Saute for a few seconds and add in the tamarind extract. Cover the pan and let it cook for a few minutes till the tomatoes are mushy.
  4. Add in the pineapple juice. Wash the mixie with a cup of water and add it back to the pan. Add in a few sprigs of roughly chopped coriander leaves.
  5. Let it come to a boil. Do not boil for a long time after adding the pineapple juice. Once the rasam comes to a boil, remove from heat and serve hot with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Rasam
  • Cuisine: Tamilnadu

1 Comment

  1. Shruti

    Suguna. Thanks for the recipe. I made a slight modification to your recipe. My mother usually adds kattu(in kannada). It means boiled dal water. According to my mum it makes rasam tastier and nutritious.






    Reply

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