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Tangy Pineapple Rasam

Pineapple rasam is prepared with wonderful aromas of cumin, coriander, tamarind and ofcourse the pineapple.It will taste sweet, sour, tangy and spicy!Served with a spicy potato curry,this meal presents itself with a lovely taste. This dish is a delightful treat to your taste buds. It leaves your tongue with a kick at the end of every bite.
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Prep Time 10 mins
Cook Time 18 mins
Course lunch, Soup
Cuisine South Indian
Servings 4


  • 1 tomato chopped
  • 1 lemon size tamarind
  • 1-2 tsp chilli powder
  • 2-4 tsp coriander powder
  • 2-3 tsp rasam podi
  • A pinch of asafoetida
  • 1 tsp mustard seeds
  • 1/2 tbsp toor dhal
  • 1/2 pineapple – cubed
  • 1/4 bunch corainder leaves
  • 1 tsp sugar
  • salt
  • Oil for cooking


  • Pressure cook the toor dhal with more than a cup of water and finely mash them. It should be more watery in consistency.Keep aside.
  • Keep 5-8 cubes of pineapples aside and grind the remaining into a fine paste. (Use minimum water)
  • Prepare the tamarind juice and keep them aside.
  • Heat oil in a kadai on a medium flame. Add the mustard seeds and asafoetida. Let them splutter.Now add the tomatoes and cook them till the raw smell disappears, then add the turmeric powder, chilli powder and coriander powder. Saute for about 5 min. Pour in the tamarind juice and cook on medium flame for 8-10min. Check for the taste, if the tamarind is raw let it cook for next 3-5min.
  • Pour in the toor dhal and bring the whole mixture to boil. Finally add the pineapple paste, cubed ones and sprinkle the sugar.Add salt to taste.Garnish with finely chopped coriander.
  • Serve this exotic pineapple rasam with potatoes fried in onion-garlic mix/ any spicy curry. You can also serve it as a soup with fried pepper pappads.
Keyword Pineapple Rasam, Rasam with Pineapple
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