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Pineapple Rasam

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Adjust Servings:
2 pineapple slices
2 tomatoes
1 tsp rasam powder
1/8 tsp turmeric
½ cup toor dal – cooked
salt to taste
1 sprig curry leaves
2 tbsps coriander leaves
For Grinding
1 tsp pepper
1 tsp jeera
4 garlic flakes
For Tempering
2 tsp oil
1 tsp mustard
½ tsp fenugreek seeds
2 red chillies
1 pinch asafoetida

Nutritional information

69.59 g
4.84 g
10.04 g
76 mg
0 mg

Pineapple Rasam

  • Veg
  • 20 mins
  • Serves 2
  • Easy


  • For Grinding

  • For Tempering

How to make Pineapple Rasam

  1. Pressure cook the dal.
    1. mash the dal and set aside.
  2. Grind the pepper, jeera and garlic into coarse powder.
    1. Keep aside.
  3. Grind one pineapple slice to paste
    1. Set aside as well.
  4. Add 1 mashed tomato and 1 cup of water together inside a bowl.
  5. Chop the remaining tomato and pineapple slice finely.
  6. Combine the salt, 3/4th of the ground pepper, jeera, garlic, grounded pineapple, rasam powder, and turmeric with the mashed tomatoes.
  7. temper the items listed under ‘For Tempering’ in a kadai followed by curry leaves.
  8. Add the reserved 1/4th part of jeera, pepper, and garlic powder.
    1. Stir together thoroughly.
  9. Add chopped tomato and pineapple.
    1. Fry for 3-4 minutes at a medium temperature.
  10. Add the mixed items from step 3 with enough water to adjust its consistency.
    1. Bring it to boil.
    2. Add cooked dal.
  11. Top with chopped coriander leaves.
  12. switch off the flame and cover immediately once the rasam is about to boil or raises frothy.


Rasam is firmly considered to be a comfort food in Southern India

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