Pineapple Rasam Recipe – Authentic South Indian Dal & Pineapple Soup

Last Updated on 2 months by Neha Deshmukh

Pineapple Rasam Recipe – Authentic South Indian Dal & Pineapple Soup

Hey everyone! If you’re anything like me, you’re always on the lookout for recipes that are a little bit different, a little bit exciting, and totally delicious. And trust me, this Pineapple Rasam is all three! I stumbled upon this recipe a few years ago, and it’s become a regular in my kitchen – especially when I’m craving something comforting yet refreshing. It’s a beautiful blend of sweet, tangy, and spicy, and it’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average rasam! The addition of pineapple brings a lovely sweetness and subtle tang that perfectly complements the traditional rasam spices. It’s a light yet flavorful soup that’s incredibly satisfying. Plus, it’s ready in under 30 minutes, making it perfect for a weeknight meal. Honestly, it’s a real crowd-pleaser, and a fantastic way to introduce someone to the wonderful world of South Indian cuisine.

Ingredients

Here’s what you’ll need to whip up this delightful Pineapple Rasam:

• 1 cup chopped pineapple
• ½ cup cooked Toor dal (split pigeon peas)
• 2 tomatoes, chopped
• 1 tablespoon olive oil
• 2 garlic cloves
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• ½ teaspoon mustard seeds
• 2 halved red chilies
• 7-8 fenugreek seeds
• 1 ½ teaspoon salt (or to taste)
• 1 teaspoon pepper rasam powder
• ½ teaspoon rasam powder
• 2 cups water
• 1 sprig curry leaves
• 1 tablespoon coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! This recipe really shines because of the unique combination of flavors.

• Pineapple & Rasam: Don’t be scared of the pineapple! It adds a beautiful sweetness that balances the spice. I prefer using slightly tart pineapple for the best flavor.
• Toor Dal: This is the base of our rasam. You can cook it from scratch, or use pre-cooked toor dal to save time. About 100g of dry toor dal will yield around ½ cup cooked.
• Rasam Powder vs. Pepper Rasam Powder: These aren’t interchangeable! Pepper rasam powder has a more pronounced pepper flavor, which adds a lovely warmth. If you only have one, you can adjust the quantity to your liking.
• Regional Variations: Rasam powder blends vary a lot from family to family and region to region. Feel free to use your favorite brand or homemade blend!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Pineapple Rasam:

1. First, cook the toor dal with 1.5 cups of water in a pressure cooker for 3-4 whistles. Once it’s cooked, set it aside.
2. Now, heat the olive oil in a pan over medium heat. Add the mustard seeds, cumin seeds, red chilies, fenugreek seeds, and curry leaves. Sauté until the mustard seeds start to splutter – that’s when you know the flavors are releasing!
3. Add the chopped tomatoes, 1 cup of pineapple, and garlic cloves to the pan. Cook on low heat for about 7 minutes, or until the tomatoes soften and become mushy.
4. Take the remaining ½ cup of pineapple and blend it into a fine puree. This will give our rasam a lovely smooth texture.
5. Pour in the pineapple puree, cooked dal, turmeric powder, and the 2 cups of water into the pan. Bring everything to a boil.
6. Once boiling, stir in the pepper rasam powder, rasam powder, and salt. Simmer for just 2 minutes to let the flavors meld together.
7. Finally, garnish with fresh coriander leaves. A squeeze of lemon juice is optional, but I highly recommend it for an extra zing! Serve hot with rice or dosa.

Expert Tips

• Don’t skip the spluttering step! It’s crucial for releasing the flavors of the spices.
• Adjust the amount of red chilies to your spice preference.
• For a smoother rasam, you can strain it before serving.
• A good rasam is all about balance – don’t be afraid to taste and adjust the salt and spice levels.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your rasam powders don’t contain any hidden animal products.
• Spice Level Adjustment:
  • Mild: Reduce the number of red chilies to 1, or remove them altogether.
  • Medium: Use the recipe as is.
  • Hot: Add an extra red chili or a pinch of cayenne pepper.
• Festival Adaptations: This rasam is lovely during festivals like Pongal and Makar Sankranti, served as part of a traditional South Indian meal.
• Gluten-Free Option: This recipe is naturally gluten-free.

Serving Suggestions

Pineapple Rasam is incredibly versatile! Here are a few ways to enjoy it:

• With a steaming bowl of rice – a classic combination!
• Alongside crispy dosas or idlis for a satisfying breakfast.
• As a light and flavorful soup on its own.
• With a side of papadums for extra crunch.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

What is Rasam and where does it originate from?

Rasam is a traditional South Indian soup known for its tangy, spicy, and peppery flavors. It originated in Tamil Nadu and is a staple in South Indian cuisine. It’s often served as a starter or alongside rice.

Can I use fresh or dried curry leaves?

Fresh curry leaves are always best, as they have a more vibrant aroma and flavor. However, dried curry leaves can be used in a pinch – just use about half the amount.

What type of pineapple works best in this recipe?

I recommend using a slightly tart pineapple, like the ones you often find at the grocery store. Avoid overly sweet pineapple, as it can throw off the balance of flavors.

Can I adjust the tanginess of the rasam?

Absolutely! You can adjust the tanginess by adding a squeeze of lemon juice or a pinch of tamarind paste.

What is the difference between Rasam Powder and Pepper Rasam Powder?

Rasam powder is a general blend of spices used to make rasam, while pepper rasam powder has a higher proportion of black pepper, giving it a more pronounced peppery flavor.

How can I make this recipe ahead of time?

You can cook the toor dal and prepare the pineapple puree ahead of time. Store them separately in the refrigerator, and then simply follow the remaining steps when you’re ready to make the rasam.

Enjoy! I hope you love this Pineapple Rasam as much as I do. Let me know in the comments how it turns out for you!