Pineapple Rasam

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.

img_09581 Pineapple Rasam
Pineapple rasam

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.

img_09711 Pineapple Rasam
Lunch with pineapple rasam

Pineapple rasam recipe:

Time taken: 15 min

Yields: 500 ml


  1. Tamarind – gooseberry sized
  2. Salt – 1 tsp
  3. Ghee – Β½ tsp
  4. Curry leaves – 1 sprig
  5. Coriander leaves – a handful
  6. Fresh pineapple fruit (finely diced) – ΒΌ cup

For Rasam powder:

  1. Red chillies – 4 Nos.
  2. Coriander seeds – 1 tbsp
  3. Red gram (thuvaram paruppu) – 1 tsp
  4. Cumin seeds – 1 tsp
  5. Peppercorns – Β½ tsp
  6. Garlic – 4 pods
  7. Fresh pineapple fruit (1″ cubes)  – 5 pieces
img_0918 Pineapple Rasam
Pineapple rasam ingredients

Cooking Method:

  • 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.
grind Pineapple Rasam
  • 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.
rasam1 Pineapple Rasam
Pineapple rasam recipe

Tip: It is preferred to use fresh pineapple over canned pineapple.

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