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Pineapple Rasam

A sweet and sour pigeon pea and pineapple soup
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Beverages /drinks, Main Course, Side Dish
Cuisine: South Indian Cuisine
Keyword: pineapple rasam, Rasam
Servings: 4 people


  • 4 tbsp Pigeon Pea / Tuvar / Arhar ki daal
  • 5 Pineapple / Annanas slices
  • 2 Tomatoes / Tamatar
  • 3 Green Chillies / Hari Mirch
  • 1/2 inch Ginger / Adrak
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Jaggary / Gud *
  • 1.5 tsp Rasam Powder
  • To Taste Salt / Namak
  • 1 tsp Tamarind / Imli pulp

Tempering/ Tadka

    • 2 tsp Ghee/ Clarified Butter
    • 1/2 tsp Cumin Seeds / Sabut Jeera
    • 1/2 tsp Mustard seeds/ Rai
    • 3 Whole Red Chilies
    • 10 Curry Leaves
    • Pinch Kashmiri Chili Powder
    • 1/4 tsp Asafoetida / Hing powder


    • Pressure cook tuvar daal/lentil for 3 whistles ,with just enough water, 1 chopped tomato and 3 slit green chillies.

    • Blend 3 slices of pineapple with a cup of water and make a smooth paste.

    • Take a pan, add boiled and mashed lentil ,pineapple puree,pineapples pieces(1 cup) chopped
      ginger,1 chopped tomato and all the spices and approx.2.5 glass  of
      water.(can adjust the thickness according to your choice

    • Boil on medium heat for 8 minutes.Add the tamarind pulp only if you like to make it little sour 

    • Heat ghee in a small pan,add mustard seeds and cumin seeds ,when they start
      crackling add asafoetida,curry leaves and whole red chilli pieces .when
      done add a pinch of kashmiri chilli powder and  pour over the boiling rasam.and cook for 2 minute.

    • Garnish with fresh chopped coriander.

    • Serve with a spoon of ghee on top(optional)

    • Serving suggestions-best served with  vada ,idli aur boiled rice