Pineapple Rasam

It is one of the traditional south Indian rasam variety which can experienced in most of the Brahmin weddings. If you are bored of usual Rasam it is best dish to refresh that mindset. Particularly if you like Less spicy food this is for you. This recipe give you the satisfaction of a rasam with a tint of sweetness in it.

This is exactly like lemon rasam. Instead of tamarind pulp in normal rasam it is substituted with pineapple juice and pulp.

Preparation time: 10 mins

cooking time: 20 mins

serves : 2


  • Toor Dal (Red gram) - 1/4 cup uncooked
  • Tomato - 1 (chopped / juiced)
  • pineapple - 1/2 cup chopped + 1/4 juiced
  • salt - to taste
  • Hing - a generous pich
  • Green chilli - 1 slitted
  • coriander leaf - few strands
  • Rasam powder - 1/2 tbsp - 1 tbsp (depending on the spice level, varies to each one)

For Tempering:

  • Ghee - 1 tsp
  • mustard seeds -1/2 tsp
  • Jeera - 1/2 tsp
  •  minced ginger - 1/4 tsp


Pressure cook the lentil (toor dal) until its tender and mashable.

Meanwhile In a wok or pan add water, rasam powder, Hing, green chilli, pineapple (chopped), tomato both juiced and chopped, salt and coriander leafs and let it boil until all the raw smell is gone.

Then add the pineapple juice and pressure cooked toor dal and let it boil for another couple of minutes but not too long.

Finally in a tadka, add heat and heat it. Once its smoking add mustard seeds and cumin seeds wait for it to splutter then add it to the rasam.