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Pineapple Rasam / Pineapple Charu Recipe

VegCookBook by Praveena
No Tamarind Rasam with Pineapple, a South Indian style, simple and easy Rasam / Charu / Soup, made using a spice mix and fresh pineapple as main ingredients, but without using TAMARIND. Recipe below has step wise pics and tips.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Accompaniment, Soup
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Frying pan (for stove-top method)

Ingredients
  

  • 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

Instructions
 

Prep Work:

  • 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).

Cooking:

  • Put a sauce pan on stove top under medium flame.
    Add all these>> water (3 cups), cooked plain dal / muddha pappu, tomato puree, pineapple puree, turmeric powder, rasam powder/charu podi, salt. Bring to boil.
    Bring to boil.
  • 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!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
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