Hot, sweet & sour pineapple rasam can be reveled as a comforting soup on a rainy day or winter nights. Usually south Indian rasam is prepared with tomato or lemon but pineapple works wonders as it elevates the flavor of rasam to a whole new level. You may also refer the recipes of lemon rasam & rasa vadai posted in here.
I prepare rasam whenever I like to take a light yet delicious meal. Now I have prepared pineapple rasam and served with paruppu (dal), ash gourd kootu, potato curry and fried appalam as shown below. Now lets look into the recipe for pineapple rasam.
Pineapple rasam recipe:
Time taken: 15 min
Yields: 500 ml
- Tamarind – gooseberry sized
- Salt – 1 tsp
- Ghee – ½ tsp
- Curry leaves – 1 sprig
- Coriander leaves – a handful
- Fresh pineapple fruit (finely diced) – ¼ cup
For Rasam powder:
- Red chillies – 4 Nos.
- Coriander seeds – 1 tbsp
- Red gram (thuvaram paruppu) – 1 tsp
- Cumin seeds – 1 tsp
- Peppercorns – ½ tsp
- Garlic – 4 pods
- Fresh pineapple fruit (1″ cubes) – 5 pieces
- Soak tamarind in hot water (or microwave for 1 min) and extract its juice using 500 ml water.
- Grind all ingredients except pineapple into a coarse powder & keep rasam podi aside.
- Grind pineapple pieces separately to prepare its pulp and set aside.
- Heat a cooking pan with ghee, add rasam powder and saute for 30 sec. or until its aroma is released.
- Add tamarind juice, pineapple pulp, salt & curry leaves.
- Bring rasam to a boil and remove from heat.
- Keep the pan closed for few min. allowing the flavors to get infused.
- Garnish with chopped pineapple & coriander leaves.
- Serve delicious rasam with hot rice.
Tip: It is preferred to use fresh pineapple over canned pineapple.