Pineapple Rasam Recipe



Water – 3 cups
Coriander Stems- I sprig (tied)
Green Chilles – 3 ( chopped)
Ginger -1 (chopped)
Pineapple – ½ pineapple (chopped to pieces)
Tomato- 1 (chopped)
Rasam Powder- 1 tsp
Turmeric – ½ tsp
Salt- to taste
Jagery- ½ tsp
Pineapple Juice – 6 tbsp
Toor Dal water – ½ cup boiled dal
Coconut Milk- ½ cup

For Tempering

Cumin Seeds- ½ tsp
Pepper Corns- ½ tsp
Ghee- 1tsp
Mustard Seeds- 1tsp
Red Chilles- 4 (dry)
Hing- 1tsp
Coriander – 1 sprig (chopped)
Curry Leaves- handful


1.In a pot add in a little water. When the water comes to a boil. Add in the following ingredients – coriander stem, green chillies, ginger, pineapple, tomato, rasam powder, turmeric, salt, jaggery, pineapple juice, salt, coconut milk, toor dal water.

2.Allow these ingredients to boil over a low flame.After 15 minutes or so, add in crushed/powdered cumin seeds and pepper corns.

3.Mix the rasam using a ladel and allow it to boil over a medium flame.

4.Take another pan, add in a little ghee. Wait for the ghee to get hot and then drop in a little mustard seeds. When they begin to splutter, add red chillies and hing. Give it a stir and allow it to fry over a low flame.

5.Now add chopped coriander to the pan and stir till cooked well. Add curry leaves to the pan and fry. When done, pour the tempering in the pot of rasam. Cover the pot with a lid and switch the flame off.

Leave a Reply

Your email address will not be published. Required fields are marked *

Make Correct Pattern to CommentWordPress CAPTCHA