Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:10 mins Cuisine: Indian
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Pineapple Rasam is a slight variation to the most authentic South Indian style Rasam / Charu recipe. The addition of fresh pineapple, bits and puree, makes it all the difference. Most importantly, it is made WITHOUT USING TAMARIND.
If you have fresh pineapple in your kitchen, please do give this simple recipe a try. It is really very easy to make, tasty, appeasing and soothing at the same time. Hope you would! 🙂
Table of Contents:
- Possible Alterations for the recipe, ‘Pineapple Rasam / Pineapple Charu’:
- How to serve ‘Pineapple Rasam / Pineapple Soup (South Indian style)’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Pineapple Rasam / Pineapple Charu / South Indian style Pineapple Soup’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Pineapple Rasam / Pineapple Charu’:
To skip Green Chillies: Yes, you can skip. instead add ½ teaspoon of red chilli powder (or) ground black pepper.
Adding sweetness: You might add 1 tablespoon of sugar (or) jaggery.
Using Onions & Garlic: Generally, onions are not used for making any rasam. Garlic pods (4 to 5) can be added along with the other tempering ingredients.
Replace Rasam Powder: Sambar Powder is the best alternative for rasam powder in this recipe.
Using frozen pineapple: I would say, fresh pineapple is the best for this recipe. But anyhow, frozen pineapple pieces can be used after they are thawed. Canned pineapple pieces wouldn’t be much useful, as they are soaked in sugar syrup.
How to serve ‘Pineapple Rasam / Pineapple Soup (South Indian style)’:
First option would be to have it as it is, in a bowl. Having a slice of toasted bread / few crackers on the side makes this the best low carbs light dinner.
Other option, as per South Indian style, would be this. As shown in the pic below, as an accompaniment with plain steamed rice, along with some veggie fry, and papads. Don’t forget to drizzle a tablespoon of homemade ghee on top.
The rasam powder / spice mix used in this recipe, is an ancient Indian ayurvedic approved recipe. Just because the ingredients blend is so good for the body.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Drink recipes collection here⇒ Drink / Beverage
Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Andhra recipes collection⇒ Authentic Andhra Recipes Collection / Telugu Vantalu
- Rasam Powder Recipe / Charu Podi
- Muddha Pappu / Dal / Plain Lentil Stew (Instant Pot, Stove Top)
- Instant Soup / Instant Chaaru (No Powder)
- Pappu Pulusu / Indian Spicy Lentil Soup (Instant Pot, Stove Top)
- Pineapple Halwa (Kesari) with Oats
- Pineapple Perugu Pachadi / Yogurt Chutney
- Pineapple & Coconut Salad / Chat
- Water – 3 cups
- Pineapple puree – 1 cup
- Tomato puree – 1 cup
- Pineapple pieces – 1 cup
- Tomato pieces – 1 cup
- Rasam Powder / Charu Podi – 1½ tablespoons
- Cooked Plain Dal / Muddha Pappu – ¾ cup
- Salt – as per taste
- Green Chillies – 4
- Curry Leaves – 10
- Coriander / Cilantro – 3 tablespoons
- Turmeric Powder – 1 teaspoon
- Red Chilli Powder – ½ teaspoon
Ingredients for Tempering:
- Cooking Oil – 3 tablespoons
- Mustard Seeds – 1 teaspoon
- Jeera / Cumin Seeds – 1 teaspoon
- Dry Red Chillies – 2
- Hing / Asafoetida / Inguva – ½ teaspoon
- Rasam Powder / Charu Podi
- Cooked Plain Dal / Muddha Pappu
- Hing / Asefoedeto / Inguva
Step wise pics Procedure for ‘Pineapple Rasam / Pineapple Charu / South Indian style Pineapple Soup’:
- Adjust the salt & spice as per your taste.
- Rasam Powder / Charu Podi, used in this recipe is my homemade recipe. Here is the recipe link from my blog >>> Rasam Powder Recipe / Charu Podi
- Cooked Plain Dal / Muddha Pappu recipe is also from my blog. Here is the detailed recipe link>> Muddha Pappu / Dal / Plain Lentil Stew
- There is no need to add tamarind in this recipe, as the sourness in the pineapple, tomatoes is enough.
- Storage: This rasam can be made and stored in an air tight container.
- It stays good at room temperature for 2 days and in fridge for a week. You can reheat before serving.
- You wouldn’t believe how flavoursome and tasty this rasam has turned out.
- The bits of fresh pineapple and tomato, in every spoonful that we savour, gave the dish that added taste and satisfaction.
- Its awesome even when I had it on its own as a soup with some papad to munch.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Pineapple Rasam / Pineapple Charu Recipe
- Sauce Pan / Vessel (for stove-top method)
- Frying pan (for stove-top method)
- 3¼ cups Water
- 1 cup Pineapple puree
- 1 cup Tomato puree
- 1 cup Pineapple pieces
- 1 cup Tomato pieces
- 1½ tablespoons Rasam powder / Charu podi (click link for my detailed recipe)
- ¾ cup Cooked Plain Dal / Muddha Pappu (click link for my detailed recipe)
- as per taste Salt
- 4 count Green Chillies
- 10 count Curry Leaves
- 3 tablespoons Coriander / Cilantro Leaves (chopped)
- 1 teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
Ingredients for Tempering:
- 3 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera / Cumin Seeds
- 2 count Dry Red Chillies
- ½ teaspoon Hing / Asafoetida / Inguva
- Gather all the ingredients at one place. Take the tomato pieces (1 cup) into a blender, make into puree. Repeat the same with pineapple pieces (1 cup).
- On the other side, put a small pan on stove top under medium flame. Add the oil let it heat. Then add, all these>> green chillies, few curry leaves and items under 'Ingredients for Tempering'. Sauté them until the seeds pop.
- Now, add all these into the pan>> pineapple pieces, tomato pieces, turmeric powder, red chilli powder and salt (1 tsp). Mix everything, add water (¼ cup) and close with lid. Let the pieces soften, takes 7 to 8 mins.
- When the rasam in the sauce pan has started forming bubbles, transfer all the tempered content into the sauce pan. Mix up everything.
- After 2 mins switch the flame off. Garnish with coriander leaves and curry leaves. Transfer the rasam into a serving dish. Done!
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