rasam

Festive Pineapple Rasam a tangy South Indian Pineapple Lentil Soup like dish served with rice, papad and sautéed vegetable curry. Popular at Tamilian wedding lunches

Festive Pineapple Rasam / Make Easy Pineapple Tomato Rasam

Towar dal (Thovaram Paruppu or Pigeon Pea Lentils)

turmeric powder

water cook dal

pineapple pieces (pureed)

tomato pieces (pureed coarsely)

water

rasam powder

cumin

¼ teaspoon Fresh ground pepper

asafoetida (hing/ perungaiyam)

salt (or

coriander leaves (minced)

ghee

mustard seeds

cumin seeds (jeera)

dry red chili

curry leaves (minced)

tomato slices

pineapple slices

Pressure cook the thowar dal with turmeric powder, upto 3 whistles, so that the dal becomes soft. Remove from the stove and open the cooker only when the pressure has gone down by itself. Mash the dal well and keep aside till required.

Peel the pineapple and slice it into rings. We need about 3 rings for the rasam, depending on the size of the rings. Slicing into rings first is better so we will get slices of even thickness, which will help in uniform cooking of the pineapple. Dice the rings into cubes about 1 cm square. Wash the tomato and dice it into cubes of sizes similar to the pineapple.

Puree 1/2 cup pineapple chunks in a food processor and transfer to a bowl. Keep the remaining slices for tempering as per instructions below.Coarsely liquidise 1/2 cup tomato chunks by briefly running them through the food processor. Keep the remaining tomato chunks for tempering as per instructions below.

Crush/ grind pepper and cumin seeds. Finely mince the coriander and curry leaves.

Preparation for festive Pineapple Rasam

Heat 2 cups water and add rasam powder, hing (asafoetida), ground pepper and cumin. Add coarsely liquidised tomato and a little salt. Bring to a quick boil and then lower the heat. The rasam should boil for about 5 minutes or until the raw smell of the rasam powder has disappeared.

Add the mashed dal to the rasam, boil it for about 2 minutes. Add the pureed pineapple and cook on low flame. Once the liquid begins to bubble and froth or after 30 seconds, add the minced coriander leaves and immediately remove the pineapple rasam from the stove.  Cover.Note that boiling the pineapple for long would make the rasam bitter and reduce the flavours of the pineapple.

How to make festive Pineapple Rasam

Heat ghee and add mustard seeds. After the mustard has crackled, add cumin seeds and then dry red chili after 2-3 seconds. Sauté the chili for 10 seconds on low flame and then add curry leaves.

Add the remaining tomato and pineapple pieces to the tempering and sauté for 3 minutes on a low flame.

Pour the tempering on the rasam.Serve hot, with hot rice, a dry poriyal or subzi, and appalam (pappad). This rasam does not take kindly to reheating, so have it when it is fresh and hot.

How to prepare Tempering for Pineapple Rasam

<a href=u0022https://amzn.to/3o27pn1u0022 target=u0022_blanku0022 rel=u0022noreferrer noopener sponsored nofollowu0022>Instant Pot </a>Rasam recipe is a flavorful South Indian soup made with lentils, tamarind, and a blend of spices, topped with a fragrant tadka of garlic, chilies, and curry leaves.

Instant Pot Rasam - Warm and Delicious

Toor dal

Water

Salt

tsp Turmeric powder

Tamarind extract

Rasam powder

tsp Oil

Cumin seeds

tsp black pepper

tsp Crushed ginger

Tomatoes,

tsp Ghee

Coriander leaves

Mustard seeds

Garlic cloves, roughly chopped

Broken red chilies

Curry leaves

Asafoetida

To begin, turn on the Instant Pot to sauté mode and add 2 tsp oil, 1/2 tsp crushed black pepper, and 1 tsp crushed ginger. Then, sauté for a few seconds until fragrant.

Next, add 2 chopped tomatoes and cook until they become mushy.

After that, add 1/4 cup washed and drained toor dal, 1/2 tsp turmeric powder, 1 tsp salt, and 2 cups water to the Instant Pot. Stir to combine.

Once the ingredients are combined, cancel the sauté mode, close the lid, and turn on the Instant Pot to pressure mode. Cook for 10 minutes.

After 10 minutes, allow the pressure to release naturally and open the lid.

To continue, turn on the sauté mode again and add 1/4 cup tamarind extract and 1 tsp rasam powder to the Instant Pot. Bring the rasam to a boil.

Once the rasam is boiling, add fresh coriander leaves to the pot and switch off the Instant Pot.

To make the tarka, heat 1 tsp oil and 1 tsp ghee in a small pan. Then, add 1/2 tsp mustard seeds, 3 roughly chopped garlic cloves, 2 broken red chilies, a few curry leaves, and a pinch of asafoetida. Fry until fragrant.

After that, pour the tarka over the rasam and mix well.

Finally, serve the rasam hot with a teaspoon of ghee on top. Enjoy!

Rasam is a light South Indian traditional soup made with basic spices, ripe tomatoes, tamarind and herbs. It is very soothing to the tummy and helps in digestion. This Hotel style Rasam is served with rice but can also be enjoyed as a soup.

Rasam Recipe | South Indian Hotel Style

turmeric

salt

Tamarind ((optional, use as needed) or lemon juice)

jaggery (or sugar (or as needed))

coriander leaves (with stems chopped finely)

cumin seeds ((jeera))

red chili ((broken) (less spicy kind))

curry leaves

hing ((asafoetida))

garlic (crushed (optional))

fenugreek seeds ((methi seeds))

pepper corn ((black pepper))

red chili (optional (use less spicy kind))

Add ¼ teaspoon methi seeds and 1 dried red chilli to a small pan and begin to dry roast them on a low to medium heat.

When the seeds turn light golden, then add 1½ teaspoon cumin seeds &amp; ¼ to ½ teaspoon pepper corn. Roast them briefly until the seeds begin to smell good. Turn off the heat.

Cool &amp; add this to a grinder or spice jar or mortar pestle. Grind them to a fine powder.

Heat oil or ghee in a pot. Add mustard seeds, cumin seeds &amp; red chili.

When they begin to splutter, add 3 to 4 crushed garlic, 1 sprig curry leaves and a pinch of hing.

Saute well for a minute till the leaves turn crisp.

Tempering

Add tomatoes, salt and turmeric. Saute until the tomatoes breakdown, become mushy &amp; soft.

Then add the ground spice powder. Saute for 2 to 3 minutes. The spice powder must begin to smell good.

Next pour water. Add tamarind and jaggery. Bring this to a boil.

Then simmer for 5 minutes after it comes to a boil.  Soon It thickens slightly.

Stir well and take little rasam in a tablespoon. Cool this and taste test. Add more salt, jaggery or tamarind to adjust the taste. I make it sweet, sour &amp; hot.

Add chopped coriander leaves. Simmer for a minute. Cover and turn off the stove.

Serve rasam hot with rice or as a soup.

How To Make Rasam

Me too, Jade! I'm so thankful for Swasthi and her website :)

This has been my go-to rasam recipe for years. Soooo good, especially with the homemade masala.
Several months ago, I could've sworn I read that chana dal could be added to the homemade masala that is dry roasted, so I tried it out and loved the recipe even more (I liked that the chana dal yielded a slightly thicker rasam). The next time I referenced the recipe, I didn't find the mention and to this day I have no idea how I got that tip (this page hadn't been updated either—I checked the revision date!). So delicious, I always double the recipe for more.

I am an American woman married to a South Indian man. Every single recipie I have made from this website he has loved!!! Thank you so much for sharing!

Just made for the first time ,  thanks for sharing brilliant recipe. very tasty indeed 😋

Mafe it so many times like other recipes from your blog and they are simply fail proof. Can blindly trust any recipe you share. Thank you I feel confident in my cooking because of you and your tips.

Thank you 😍for your recipes😋@tips😌❤️😍

Came out great , I blanched and peeled the tomatoes, also added some thinly sliced onions

I just made this and was exactly right. Took me to India!  I made no substitutions. Thanks for this recipe!

My fave recipe including the rasam masala from scratch. I usually love all your recipes as coming from Udupi this is very close to home and heart.

Hi Swasthi! I’ve made this for my family 6 or 7 times now. Everyone adores it, kids and adults alike! I can’t reliably source tamarind, so I use lemon. Tonight I tossed in some chopped cauliflower and carrots that were looking sad in the veggie drawer. Absolutely wonderful! Thanks for the recipe!

Delicious soup. I use chicken broth and maybe 5 cups. And I use both tamarind and lemon. Love it.

https://www.youtube.com/watch?v=315Ftf-kPgs

Rasam is a basic soup from South Indian cuisine.
Get the complete recipe here: https://www.indianhealthyrecipes.com/tomato-rasam-recipe/

Rasam recipe | How to make rasam without rasam powder

Top 3 rasam recipes from across the web

The most viewed rasam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Festive Pineapple Rasam / Make Easy...

Instant Pot Rasam - Warm and Delici...