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square image of pineapple rasam served in a bowl
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5 from 1 vote

Pineapple Rasam | Annasi Rasam

Delicious and easy to make no garlic pineapple rasam recipe - tangy and mildly-sweet South Indian style thin lentil soup or rasam with incredible flavors of pineapple.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: South Indian, Tamil Nadu
Keyword: pineapple rasam
Servings: 6
Calories: 56kcal
Author: Srividhya G

Equipment

  • saucepan

Ingredients

For the dal

  • ¼ cup toor dal or split pigeon peas
  • 1 cup water
  • ¼ tsp ground turmeric

For the rasam

  • 250 grams pineapple chopped and divided
  • 1 tomato chopped
  • 1 tbsp rasam powder
  • 1 tsp ground pepper or to taste
  • 2 tsp salt or to taste
  • ¼ tsp asafoetida
  • 2 tbsp cilantro finely chopped, divided
  • 10 curry leaves
  • 3 cups water divided

To Temper

  • 2 tsp ghee use oil for the vegan version
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds

Instructions

  • Pressure cook the toor dal by adding 1 cup of water and ¼ tsp of turmeric powder in an electric or stove-top pressure cooker. Mash the cooked dal once it is cooled down, and you can even grind in the mixer jar. That's what I did.
    mashed dal
  • Puree 125 grams or half the measure of the pineapple and set aside. If required, add ¼ to ½ cup of water while pureeing.
    pineapple puree
  • Add the chopped tomato, remaining pineapples, curry leaves, cilantro, salt, asafoetida, rasam powder, and ground pepper.
    adding all the ingredients to the rasam vessel
  • Add two cups of water and mix well. Cook this mixture on a medium flame till the tomatoes become soft. Now add the pineapple puree and the remaining 1 cup of water and let it simmer for 3 to 4 minutes.
    adding pineapple puree and water
  • Finally, add the mashed/ground dal and mix well. If you have chopped your pineapple finely, you can skip the mashing part. As I chopped the pineapples into cubes, I mashed the pineapples roughly.
    mash the pineapples if required
  • Reduce the heat to medium-low and let it simmer. When it becomes frothy on top, turn off the heat. Do not boil the rasam.
    frothy rasam
  • In a separate tadka pan, heat the ghee or oil, and when it is hot, add the mustard seeds and cumin seeds.
  • When the mustard seeds splutter, turn off the heat and add it to the rasam.
  • Garnish it with more cilantro and serve hot with rice and dry curry or as a soup with papad.

Notes

  • Pineapples - I recommend slightly tangy and sweet pineapples for this recipe. 
  • If your pineapples are too sweet, add more rasam powder to balance the sweetness, increase the tomatoes to 2 or add ¼ to ½ tsp of tamarind paste.
  • If you pineapples are very tangy, skip the tomatoes and add ½ to 1 tsp of jaggery to balance the flavor.
  • I did not add any garlic. But you can add 2 to 3 crushed garlic along with the tomatoes. 
  • I have used my homemade rasam powder for this recipe. You can prepare fresh rasam powder like in my cumin pepper rasam and use that instead.
  • Skip asafoetida for the gluten-free version and skip ghee, and use oil for the vegan version. 

Nutrition

Calories: 56kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 807mg | Potassium: 154mg | Fiber: 2g | Sugar: 5g | Vitamin A: 662IU | Vitamin C: 56mg | Calcium: 26mg | Iron: 1mg