Pineapple Rasam


1 cup chopped pineapple
1/4 cup toor dal
1 big tomato
4 big garlic cloves
1 tsp pepper corns
3-4 dry red chillies
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
2 sprig curry leaves
1/4 tsp asafoetida
3 tbsp coriander leaves
salt to taste
1 tbsp oil


  1. Add washed toor dal in a pressure cooker and cook it adding enough water for 5 whistles until soft and mash it and keep it aside.
  2. In a small jar of a blender, add garlic, pepper corns, dry red chillies and cumin seeds and blend to make coarsely ground paste/ powder without adding water.
  3. In a small bowl, roughly crush the tomato with hand and keep it aside.
  4. Transfer this to a deep bowl. Grind 1/2 cup of chopped pineapple in the same jar to a fine paste.
  5. Add this to the masala paste in the bowl and add the remaining finely chopped pineapple pieces. Then add in the crushed tomato.
  6. Heat oil in a pan and splutter mustard seeds and add fenugreek seeds.
  7. Add the dry red chillies and the curry leaves. Add in the asafoetida.
  8. Add the pineapple-tomato masala mixture into this and saute for a minute.
  9. Now add the cooked mashed dal, turmeric powder, salt and enough water.
  10. Add coriander leaves and cook the rasam in low flame till frothy layer appears on top. Do not allow the rasam to boil.
  11. Remove from the flame and serve with rice….

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