Pineapple Rasam

Pineapple Rasam -'Rasam' plays a phenomenal part in South Indian meal

Recipe by 

Anitha H Doddanna


  • Prep Time 10 minutes
  • Total Time 20 minutes
  • Cook Time 10 minutes
  • Servings 4 people


  • 1/2 Cup Cooked Toor Dhal
  • 1 tbsp Rasam powder
  • 1 tsp Turmeric Powder
  • 1 Cup Chopped Pineapple
  • 1 Tomato
  • 2 Cloves Garlic
  • 1 Stalk Coriander Leaves
  • 1 Stalk Curry Leaves
  • 3 Cups Water
  • 1 tsp Salt or as required

Ingredients for seasoning:

  • 1 tsp Mustard
  • 1 tsp Cumin Seeds
  • 1 tsp Asafoetida
  • 1 tsp Cooking Oil


Wash and prep all the ingredients and divide pineapple into two equal portions.

With the mixer, grind a portion of chopped pineapple and extract its juice with the help of the strainer.

In a mixing bowl, add 3 cups of water, cooked and mashed toor dal, chopped tomatoes, curry leaves, coriander leaves, extracted pineapple juice, chopped pineapple chunks, rasam powder, turmeric powder and salt to taste.

For seasoning, heat the pan, add 1 tsp of oil, add mustard, cumin and asafoetida, wait till mustard gets splutter. Add this to the rasam mixer.

Bring Pineapple rasam mixer over the stove on high flame. When the bubble starts appearing in the middle, it is the time to switch of the stove. Rasam should neither boiled nor under cooked. So please keep an eye, and wait for the ingredients starts floating on the top.

Serving Suggestions:

Serve as a soup before the meals. Or as stew along with rice.