Pineapple Rasam | How to make Pineapple Rasam

By Sandhya Nadkarni  |  4th Jan 2017  |  
4 from 1 review Rate It!
  • Pineapple Rasam, How to make Pineapple Rasam
Pineapple Rasamby Sandhya Nadkarni
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About Pineapple Rasam Recipe

I made this recipe to prove that a weight loss recipe should taste good too!

Pineapple Rasam, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Pineapple Rasam is just mouth-watering. This amazing recipe is provided by Sandhya Nadkarni. Be it kids or adults, no one can resist this delicious dish. How to make Pineapple Rasam is a question which arises in people's mind quite often. So, this simple step by step Pineapple Rasam recipe by Sandhya Nadkarni. Pineapple Rasam can even be tried by beginners. A few secret ingredients in Pineapple Rasam just makes it the way it is served in restaurants. Pineapple Rasam can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Pineapple Rasam.

Pineapple Rasam

Ingredients to make Pineapple Rasam

  • Spice mix-
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon black peppercorn
  • 1 teaspoon cumin seeds
  • 2 dry red chilies
  • For the pineapple Rasam broth-
  • 1 (20 ounce) can pineapple rings in pineapple juice
  • 2 Cups water
  • ¼ inch slice of peeled ginger
  • 1 ½ teaspoons sugar/ brown sugar or stevia
  • 1/3 cup fresh lemon juice
  • salt to taste
  • For the tempering-
  • 1 Teaspoon oil
  • ½ teaspoon urad dal
  • ½ teaspoon mustard seeds
  • 1 green chile split in the middle (optional)
  • 5-6 fresh curry leaves
  • 1/8 teaspoon asafoetida powder
  • ¼ teaspoon turmeric powder

How to make Pineapple Rasam

  1. Dry roast the coriander seeds, peppercorns, cumin seeds and dry red chilles until they are fragrant and change color slightly. Remove from heat, let cool and grind together. Set aside.
  2. Reserve 2 rings out of the can. Blend the rest with the pineapple juice.Makes 2 cups of the blended puree. Add the water, ginger lemon juice and salt.
  3. Heat the oil in a deep sauce pan over medium heat. Add the urad dal, mustard seeds, chilli (if using) and the curry leaves. When the mustard seeds start to sputter, add the asafoetida powder and turmeric powder.
  4. Pour the broth and add the ground spice mixture. Bring to a boil. Lower heat and simmer for 5 minutes.
  5. Add the coconut milk, stir and simmer for another minute.
  6. Serve with wedges cut out of the reserved pineapple rings.

Reviews for Pineapple Rasam (1)

aliza singh2 years ago


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