Hot, sweet & sour pineapple rasam can be reveled as a comforting soup on a rainy day. Usually south Indian rasam is prepared with tomato or lemon but pineapple works wonders with rasam as it enhances its taste and flavor. You may also refer my recipes for lemon rasam & rasa vadai.
When we like to have a light yet delicious lunch, I prepare pineapple rasam and serve with dal (paruppu), ash gourd kootu, potato curry and fried appalam as shown below.
Now the recipe for pineapple rasam is as below:
Time taken: 15 min
Yields: 500 ml
- Tamarind – gooseberry sized
- Salt – 1 tsp
- Ghee – ½ tsp
- Curry leaves – 1 sprig
- Coriander leaves – a handful
- Fresh pineapple fruit (finely diced) – ¼ cup
- Red chillies – 4 Nos.
- Coriander seeds – 1 tbsp
- Red gram (thuvaram paruppu) – 1 tsp
- Cumin seeds – 1 tsp
- Peppercorns – ½ tsp
- Garlic – 4 pods
- Fresh pineapple fruit (1″ cubes) – 5 pieces
- Soak tamarind in hot water (or microwave for 1 min) and extract its juice using 500 ml water.
- Grind all ingredients except pineapple into a coarse powder & keep rasam podi aside.
- Grind pineapple pieces separately to prepare its pulp and set aside.
- Heat a cooking pan with ghee, add rasam powder and saute for 30 sec. or until its aroma is released.
- Add tamarind juice, pineapple pulp, salt & curry leaves.
- Bring rasam to a boil and remove from heat.
- Keep the pan closed for few min. allowing the flavors to get infused.
- Garnish with chopped pineapple & coriander leaves.
- Serve delicious rasam with hot rice.
Please Note : It is preferred to use fresh pineapple rather than canned pineapple.