Pineapple Rasam - Annasipazham Rasam

Pineapple Rasam - sweet and tangy rasam dish.This pineapple rasam is a rasam your whole family will like it. 

I have tasted this rasam twice or thrice in marriage lunches, but haven't tried this before. Due to lockdown we are in our hometown Courtallam for the past three months and we bought lots of fresh pineapples here regularly. They sit on the kitchen countertop for a few days and tried dishes with pineapples like pineapple kesari, pineapple jam, pineapple rasam and this rasam is a big hit in our family. Cutting the pineapples is a bit tough work for me but most of the time my husband helped it.  For pineapple rasam, I have used both pineapple puree and diced pineapple. The pineapple puree adds a nice flavor and colour to the rasam and the diced pineapples are added for the appearance. In addition to the pineapple puree, I have added cooked toor dal to give thickness for the rasam. As pineapple has a sour taste, no need to add tamarind extract for this rasam. Here I have included a short video for Pineapple rasam which will be easy to follow. 

Checkout my other rasam recipes

Here is a short video for Pineapple Rasam

Pineapple Rasam with step by step photos

Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : soup/kuzhambu
Author : Muthulakshmi Madhavakrishnan

  • 5 slices pineapple
  • 2 ripe tomato
  • 1/2 tsp turmeric powder
  • 1/2 tsp fenugreek
  • 1 tsp mustard and urid dal
  • 1 tsp sugar
  • 1 dried red chilly
  • 3 tbsp cooked toor dal
  • few coriander leaves
  • few curry leaves
  • salt to taste
  • 2 tbsp oil

For rasam mixture
  • 9 garlic cloves
  • 3 dried red chilly
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 1 tsp coriander seeds
  • 1 tsp toor dal
  • small piece asafoetida

Cooking Directions

If you are using fresh pineapples take 5 slices and grind 3 slices and dice 2 slices into smaller chunks. No need to add water for grinding. In the same mixer jar grind the tomatoes also. Set aside. 
Take a small chutney jar and grind garlic cloves, red chilly, pepper, cumin, coriander seeds, toor dal and asafoetida coarsely. 

Heat oil in a kadai and add 1/2 tsp fenugreek, 1 tsp mustard and urid dal. Allow them to crackle and add the red chilly. Next add the coarsely grounded rasam masala and stir them constantly for about 2 minutes until it starts to brown slightly and you can smell a nice garlic aroma. 

Add the tomato paste and saute for another 30 seconds.
Now add the pineapple chunks and stir well for a few minutes. Do not increase the heat while sauteing because it will turn brown quickly. 

 Next, add the pineapple purée and saute for a few minutes.
Pour 2 cups water and add turmeric powder, required salt and cooked toor dal. Add additional water if the rasam becomes too thick. Close it with a lid and allow the rasam to boil. 

When it starts to boil, add 1 tsp sugar and allow the rasam to boil till you see a foamy layer and add the chopped coriander leaves. Turn off the heat and immediately transfer it to the serving dish. 


Sweet and tangy pineapple rasam is ready to serve. 


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