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Pineapple Rasam Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 4 servings 1x


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


  • 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


  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.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Rasam
  • Cuisine: Tamilnadu