Pineapple Tomato Rasam Recipe – Authentic South Indian Dal Soup

Last Updated on 2 months by Neha Deshmukh

Pineapple Tomato Rasam Recipe – Authentic South Indian Dal Soup

Hey everyone! If you’re anything like me, you love a good bowl of rasam. It’s the ultimate comfort food – warm, tangy, and just bursting with flavour. Today, I’m sharing a slightly unusual, but absolutely delicious, twist on the classic: Pineapple Tomato Rasam! I first stumbled upon this recipe while experimenting with adding fruit to savoury dishes, and honestly, it’s been a family favourite ever since. The sweetness of the pineapple beautifully balances the spice and tang, creating a truly unique and satisfying soup.

Why You’ll Love This Recipe

This Pineapple Tomato Rasam isn’t just tasty; it’s also surprisingly easy to make! It’s perfect for a quick weeknight meal, or when you’re feeling a little under the weather. Rasam is often considered a healing soup in South India, and this version is no exception. Plus, it’s a fantastic way to use up leftover cooked dal. You’ll love how the pineapple adds a bright, fresh element to the traditional rasam flavours.

Ingredients

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

• 2 pineapple rings/slices
• 2 tomatoes
• 1 teaspoon rasam powder
• ?? teaspoon turmeric
• ?? cup cooked toor dal
• Salt to taste
• 2 tablespoons coriander leaves
• 1 teaspoon pepper
• 1 teaspoon cumin seeds
• 4 garlic flakes
• 2 teaspoons oil
• ?? teaspoon mustard seeds
• ?? teaspoon fenugreek seeds
• 2 dry red chillies
• 1 pinch asafoetida (hing)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the combination of pineapple and rasam powder. Don’t be scared to try it – trust me, it works!

• Pineapple: Fresh pineapple is best, but if you’re in a pinch, canned pineapple rings (in juice, not syrup!) can work.
• Rasam Powder: Every South Indian household has their own secret rasam powder blend. Feel free to use your favourite brand or make your own!
• Toor Dal: This is the lentil traditionally used in rasam. You can use pre-cooked dal to save time.
• Curry Leaves: Fresh curry leaves are essential for that authentic rasam aroma. Dried ones just don’t compare. If you can find a curry leaf plant, even better!
• Spice Levels: Rasam recipes vary greatly across regions. Some are mild, others are fiery. Adjust the red chillies to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the toor dal until it’s beautifully soft. Once cooked, give it a good mash and set it aside.
2. Now, let’s get those spices ready. Coarsely grind the black pepper, cumin seeds, and garlic together. Keep a small portion aside – we’ll use it for tempering later.
3. Take one pineapple slice and grind it into a smooth paste. Chop the remaining pineapple and the tomatoes finely.
4. Mash one tomato with about 1 cup of water. Add salt, the ground spices, pineapple paste, rasam powder, and a pinch of turmeric. Mix everything well.
5. Heat the oil in a kadai (or a deep pan). Add the mustard seeds, fenugreek seeds, dry red chillies, asafoetida, and curry leaves. Let them splutter and sizzle – that’s where the magic happens! Add the reserved ground spices.
6. Sauté the chopped tomato and pineapple for 3-4 minutes, until they soften slightly.
7. Pour in the tomato-spice mixture and add more water if needed. Bring it to a boil, then gently stir in the cooked dal.
8. Let it simmer for a few minutes, then garnish with fresh coriander leaves. Remove from heat when it starts to look frothy. Serve hot with rice!

Expert Tips

• Don’t overcook the pineapple – you want it to retain some texture.
• Adjust the amount of water to achieve your desired consistency. Some people like their rasam thin and soupy, others prefer it thicker.
• A squeeze of lemon juice at the end can brighten up the flavours even more.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your rasam powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a bit of a kick, but if you prefer a milder rasam, reduce the number of red chillies.
• Festival Adaptations: This rasam is lovely served during Pongal or Makar Sankranti with a side of pongal or khichdi.
• Using Tamarind Paste: For a more traditional tangy flavour, add 1-2 teaspoons of tamarind paste to the tomato-spice mixture.

Serving Suggestions

Rasam is traditionally served hot with a generous helping of steamed rice. It’s also delicious with idli, dosa, or vada. A dollop of ghee on top adds a lovely richness.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

What is Rasam and its health benefits?

Rasam is a South Indian soup traditionally known for its digestive properties. It’s often served as a starter to a meal and is believed to aid digestion and boost immunity.

Can I use canned pineapple for this recipe?

Yes, you can! Just make sure to use pineapple rings packed in juice, not syrup.

What type of dal is best for rasam?

Toor dal is the most commonly used dal for rasam, but you can also use moong dal or a combination of both.

How can I adjust the tanginess of the rasam?

You can adjust the tanginess by adding more or less tomato, or by adding a squeeze of lemon juice or a little tamarind paste.

Can this rasam be made ahead of time?

Absolutely! Rasam actually tastes better after it’s been allowed to sit for a while. You can make it a day or two in advance and store it in the refrigerator.