clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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


  • 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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Rasam
  • Cuisine: Tamilnadu
Scroll to Top