Pineapple Rasam Recipe
User Reviews
4.8
18 reviews
Excellent
Pineapple Rasam Recipe
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Pineapple Rasam is a spicy, tangy, and lightly sweet rasam made with fresh pineapple, lentils, tomato, herbs and spices. Enjoy this vibrant and flavorful soupy dish as a drink or pair it with steamed rice.
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Ingredients
for cooking dal
- ¼ cup pigeon pea lentils (tur dal or arhar dal)
- ¾ to 1 cup water for pressure cooking dal
- ⅛ teaspoon turmeric powder (ground turmeric)
other ingredients
- 1 cup chopped pineapple - 140 grams
- 1 tomato medium-sized, 75 grams
- 1.5 cups water
- 1 to 2 teaspoon Rasam Powder (optional)
- salt as required
- 2 to 3 tablespoons chopped coriander leaves - for garnish
to be crushed coarsely
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 5 to 6 garlic cloves - medium-sized, optional
for tempering pineapple rasam
- 1.5 tablespoons oil
- ½ teaspoon mustard seeds
- 2 to 3 dried red chilies - broken and seeds removed
- 8 to 10 curry leaves or 1 sprig curry leaf
- 1 pinch asafoetida (hing)
Instructions
Cooking Lentils
- Rinse the lentils a few times in water. Then transfer them to a 2 litre pressure cooker. Add ¾ to 1 cup water and turmeric powder. Pressure cook on medium heat for for 5 to 6 whistles or till the lentils have completely softened. If cooking in a pan, then soak the lentils for one hour. Drain all the water. Cook the lentils in a pan or pot adding required amount of water.
- After the pressure cooking is complete, open the lid only after the pressure falls naturally in the cooker.
- Once cooked and softened, mash the lentils very well with a spoon or wired whisk and keep it aside.
Preparation
- In a mortar, take the cumin seeds, black pepper and garlic cloves.
- Crush coarsely with the pestle. Set aside. You can also use a small spice grinder to crush these spices.
- Chop pineapple into small cubes and set aside. You will need 1 cup of pineapple cubes.
- Add half of the chopped pineapple cubes in a grinder jar or small blender.
- Blend to a smooth puree. Take this puree in a bowl and keep aside.
- To the same jar, add the roughly chopped tomato.
- Pulse the jar a couple of times to crush the tomatoes. You don't need to make a puree. You can even crush the tomatoes with your hands.
Tempering and making pineapple rasam
- Heat oil in a pot or pan and keep the flame to a low. Add the mustard seeds and let them crackle.
- Now, add the coarsely crushed paste of garlic-black pepper-cumin and dried red chilies. Simply mix and stir once on a low heat so that the spices do not get burnt.
- Quickly add the curry leaves and asafoetida.
- Mix again and then add crushed tomatoes.
- Sauté for 2 to 3 minutes on a low to medium heat till the raw aroma of tomatoes goes away. You should also be able to see oil leaving the sides of the tomato and spices mixture.
- Add the pineapple puree. Stir and sauté for 2 minutes.
- Then add the cooked and mashed lentils. Next, add the remaining half of the chopped pineapple cubes. Stir and mix again. Add 1.5 cups water.
- Add rasam powder. This is optional. You can skip if you don't have rasam powder.
- Season with salt as per taste. Stir very well and bring the rasam to a simmer on low to medium heat, without the lid for 8 to 9 minutes.
- Garnish with chopped coriander leaves and serve Pineapple Rasam hot with steamed rice or as an appetizer soup.
Notes
- You can also use moong dal instead of tur dal or a mix of both the lentils.
- Make sure to make the rasam with pineapples that are sweet with a touch of tang. Do not make the rasam with pineapple that are very sweet or pineapples that are overly sour or unripe.
- To make the dish gluten-free, skip adding asafoetida or use gluten free asafoetida.
Nutrition Information
Show Details
Calories
80kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
242mg
(10%)
Potassium
153mg
(4%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
343IU
(7%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
14mg
Vitamin B6
1mg
Vitamin C
44mg
(49%)
Vitamin E
2mg
Vitamin K
4µg
Calcium
30mg
(3%)
Vitamin B9 (Folate)
160µg
Iron
1mg
(6%)
Magnesium
15mg
Phosphorus
30mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 242mg | 10% |
| Potassium | 153mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 343IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 14mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 44mg | 49% |
| Vitamin E | 2mg | |
| Vitamin K | 4µg | |
| Calcium | 30mg | 3% |
| Vitamin B9 (Folate) | 160µg | |
| Iron | 1mg | 6% |
| Magnesium | 15mg | 4% |
| Phosphorus | 30mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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