Tangy Pineapple Rasam – for a Special Occasion

Pineapple rasam

Tempting and tangy!

When I approached Sujata Shukla who is a talented food blogger to write a guest post, she promptly agreed to it. She blogs at PepperOnPizza and has posted a range of ‘healthy’ recipes on her blog including traditional recipes. What interested me what that she has started a series of recipes on ‘Cooking For the New Mom’ on her blog. Browsing the beautiful and tempting food pictures and recipes, on her blog is a culinary treat, indeed!

Sujata loves to read, travel and browse through foodie sites.

Guest post by Sujata Shukla:

As in any South Indian family, specially  a Tamilian family, rasam is a staple on the dining table. In summer (which nowadays seems to be for 6 months in the year), rasam and rice with a simple poriyal such as bhindi or baingan is something to look forward to for lunch. I have been experimenting with some varieties of rasam, all of which use my homemade rasam powder, but have different flavors and tastes. When fellow Food Blogger Aparna Parinam asked if I would do a Guest Post on her blog, Tangy Tales, I thought I would add to the traditional recipes she has on her  blog, with this tangy, tasty Pineapple Rasam.

The Pineapple Rasam is known to Chennaites (of whom I was one for several decades) as a popular item on the menu of  Hotel Saravana Bhavan restaurants. It is also a favourite in wedding lunches. The rasam is flavourful, aromatic and also easy to make.

The ingredients required for making a pineapple rasam are similar to a regular tomato rasam, with the addition of fresh pineapple. The methodology however is different as it requires pureeing of the pineapple and the tomato separately, as well as preparing the tempering before adding it to the boiled Pineapple Rasam. Each part of the process, however, takes only a few minutes and the result is this delicious unusual and yet traditional rasam.

Kitchen Hints for making Pineapple Rasam:

  1. This rasam is to be made and served hot and fresh. Reheating could impact the flavours, and storing in the fridge for later use certainly would. The best way would be to keep the rasam and tempering ready, except for adding the pineapple puree. Just before serving, add the puree, boil for 30 seconds or so, add coriander leaves and finally the tempering. This would avoid overcooking.
  2. I use Rasam powder in this recipe as it gives flavour and that ‘rasam taste’. You could substitute it by increasing the freshly ground pepper and cumin seeds by 1 teaspoonful. However making the Pineapple rasam with rasam powder would be best.
  1. Tempering could be carried out parallel to the boiling of the Pineapple Rasam.

Sujata has described the recipe in detailed stages along with relevant photos, making it easier to follow.

Check the recipe for rasam powder, which I had earlier posted on my blog.

Pineapple rasam

Inviting treat!

Print Recipe
Tangy Pineapple Rasam - for a Special Occasion
Tangy Pineapple Rasam a South Indian Pineapple Lentil Soup - Refreshing and flavourful in warm weather or for a special occasion.
  1. Pressure cook the tuvar dhal with turmeric powder, for 2 whistles, as you want the dhal to be soft. Set aside and open only when the pressure has gone down. Mash the dhal and keep aside till required.
  2. Peel and slice the pineapple into rings. You will need about 3 rings for the rasam, depending on the size of the rings. Slicing into rings first is advised as you will be able to get slices of even thickness, which will help in cooking the pineapple later on. Dice the rings into small cubes about 1 cm square. Wash and dice the tomato into cubes similar to the pineapple.
    Pineapple rasam
  3. Puree half the pineapple chunks in a food processor.
    Pineapple rasam
  4. Separately coarsely liquidize, half of the tomato chunks by briefly running it through the food processor. Grind pepper and cumin seeds. Mince the coriander and curry leaves.
    Pineapple rasam
  5. How to make Pineapple Rasam: Heat 1.5 cups of water. Add rasam powder, hing (asafoetida), ground pepper and cumin. Add the tomato puree and a little salt. Bring to a quick boil and then lower the heat. The rasam should boil for about 5 minutes or till the raw smell of the rasam powder has disappeared.
  6. Add the mashed dal, boil for 2 minutes. Add the pineapple puree, and cook the rasam on low flame. Once the liquid begins to bubble and froth or after about 30 seconds, add the minced coriander leaves and immediately remove from the stove and cover. Boiling the pineapple for too long would make the rasam bitter and reduce the flavor of the pineapple.
  7. Heat ghee, add the mustard seeds. When the mustard has crackled, add cumin seeds. After 3 seconds, add the dry red chilli. Sauté for 10 seconds on low flame. Add the curry leaves.
  8. Add the remaining tomato and pineapple pieces and sauté for 3 minutes on a low flame.
  9. 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.
Recipe Notes
"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
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