Pineapple Rasam

 Pineapple Rasam 

Pineapple Rasam

Pineapple Rasam is a unique and delicious South Indian rasam variety that combines the tanginess of pineapple with the traditional flavors of spices in

rasam powder . Rasam is a popular soup-like dish that is made with tamarind, tomato, and a blend of aromatic spices, and is often served as an appetizer or a side dish with rice. Pineapple Rasam adds a refreshing twist to this classic dish by incorporating the sweetness and tropical flavors of fresh pineapple.

The dish is believed to have originated in the state of Tamil Nadu, where pineapple is a popular fruit, and it is now enjoyed throughout South India and beyond. Pineapple Rasam is particularly popular in the summer months, when the cool and tangy flavors of the dish are particularly refreshing. It is also considered to have some health benefits, as pineapple is known to contain digestive enzymes that aid in digestion.

To make Pineapple Rasam, the first step is to prepare the pineapple paste by grinding few pineapple pieces,  then this paste is simmered along with freshly ground Rasam powder, tomatoes and tempered with spices and further garnished with few finely chopped pineapple pieces for extra burst of flavours while eating.

Pineapple Rasam can be served as a soup or as a side dish with rice and other South Indian curries. It pairs particularly well with spicy dishes, as the sweetness of the pineapple helps to balance out the heat. 

Check out how to make this spicy tangy delicious pineapple Rasam recipe below.

Ingredients -

For Rasam powder-

Peppercorns -1 tsp 

Cumin seeds -1 tsp 

Fenugreek -1/8 tsp 

Coriander seeds -1 tsp 

Red chillies -4-6 nos

Other ingredients-

Pineapple -1/2 cup +1/4 cup

Cooked toor dal water-1/2 cup

Tamarind extract- 1/4 cup

Tomato-1 no

Turmeric powder-1/2 tsp 

Mustard seeds-1/2 Tsp

Cumin seeds -1/2 tsp 

Red chillies -1 no

Green chillies -1 no

Asafoetida -1/4 Tsp

Salt to taste 

Curry leaves -few

Coriander leaves -few

Oil-1-2 Tsps

Recipe Video 


👉Grind the ingredients given under Rasam powder to fine powder set aside .

👉Grind 1/2 cup pineapple to fine paste. Set aside.

👉Heat oil in a kadai add mustard seeds, cumin seeds, red chilli, green chilli,asafoetida and allow it to splutter.

👉Add tomatoes and sauté well.

👉Next add pineapple pieces add little water and cook covered for 2-4 minutes until the pineapple is cooked.

👉Now add the ground pineapple paste, cooked toordal water, tamarind extract, salt, ground rasam powder and 1 1/2 cups water and boil until frothy. 

👉Garnish with coriander leaves. 

👉Switch off the gas 

👉Serve hot.

Preparation time-15 minutes 


No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.