Pineapple Rasam- No Garlic Rasam

Pineapple Rasam- A mouth watering South Indian broth with pineapples and a freshly made spice mix. This South Indian style thin lentil broth has a sweet-sour taste and is sheer heaven when mixed with rice or cooked millet. Pair this with some steamed rice, a spicy potato fry and enjoy a bowl of comfort.

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I am a huge fan of  Rasam. My daily meal has to have some form of Rasam and so I keep experimenting with variations in Rasam. Now today s Rasam is actually a very festive recipe. I’ve eaten it in many marriage feasts and its considered to be a special Rasam.

On my last trip to the supermarket, I picked up a small pineapple. And all I could think of while I bought it was this slightly sweet and tangy Rasam.

Pineapple Rasam- Annasi Rasam

Pineapple is called Annasi or Annasi Pazham in Tamil. This rasam is a typical Tamil style recipe. While most Rasam recipes call for using garlic, this is a Satvik rasam that does not use garlic and onions. 

This makes it just perfect for festival days and special occasions. My daughter, who is a pineapple fan, says that this is the best pineapple idea anyone has ever had. She loved this so much that I pack this for her lunch box as well.

What pineapples to use?

Slightly tangy and ripe pineapples work best for this rasam. Make sure you choose pineapples that are not too sweet. If you are buying pineapple for the first time, look for fruits that have a golden color peel. It should not be too green and must look mostly brownish orange on the outside.

Frozen pineapple chunks work well too. Whenever I buy a big pineapple, I tend to chop it and freeze a portion. When I feel like some pineapple Rasam, I thaw the chopped pineapple cubes for 2 to 3 hours and then proceed with the recipe.

Tinned or canned pineapples do not work for pineapple Rasam.

Meal Planning, Shelf life and Storage

You can cook the toor dal beforehand and store it in the fridge. This will cut down on the waiting time, if you plan to make it on a weekday.

This Rasam keeps well for 2 days in the fridge. You can also freeze it in a freezer safe container. To freeze this rasam, let it cool down completely after its cooked. When cool, divide them into portions, transfer each portion into freezer-safe containers and freeze. You can follow the same method of freezing for leftovers too. Frozen pineapple Rasam keeps well for 1 month in the freezer.

Variations

You can add a few cloves of crushed garlic after frying them in ghee to this Rasam to make some Pineapple garlic rasam.

Herbs like lemon grass, mint and sweet basil also make a lovely flavor addition to this Rasam.

Vegan and Gluten Free Pineapple Rasam Recipe

For making this recipe vegan friendly, use cold pressed peanut oil or any neutral flavored vegetable oil instead of ghee. 

Generally, Hing or asafetida has gluten added to it. For a gluten-free pineapple Rasam, either skip the Hing or you can use Hing that does not have gluten added to it.

Quick Pineapple Rasam

To make a quick version of this Rasam, you can use homemade Rasam powder and skip adding the cooked toor dal. This version also tastes just as good as the authentic Pineapple rasam recipe.

Method

Making the tamarind extract

Soak the tamarind in warm water for 10 mins.After 10 mins, mash the soaked tamarind well and discard all the strings and fiber.Set aside.

Cooking the toor dal

Wash the toor dal well. Combine with water and a pinch of turmeric. Pressure cook this for 3 to 4 whistles or until dal is mushy. Wait for pressure to release naturally. Once release, open and mash the dal well. Set aside.

Making the spice powder

Heat a pan with oil or ghee. Add all the ingredients except the dry red chilis. Fry on low flame till the dal becomes aromatic and golden.

When done, add the dry red chili and quickly saute for 20 to 30 secs.

Immediately, remove and transfer to a blender.

Let cool and grind to a powder.

Making the pineapple juice

Combine the pineapple chunks with 1 cup water and blend till smooth. Set aside.

Making pineapple rasam

Heat a pan with ghee. Pop the mustard seeds and crackle the cumin. Now, add the finely chopped pineapple chunks and tomatoes. Add curry leaves and salt. Mix well. Cook till pineapple becomes soft. Now, add the ground powder and mix well.

At this stage, add the tamarind extract. Simmer till raw smell of the tamarind goes away. When done. add the cooked dal mixture and mix well.Simmer this on medium flame for 3 to 4 mins.When done, add the pineapple juice and mix well.The pineapple juice tends to be frothy. So your rasam will also appear frothy.Immediately switch off the flame.

Garnish

Mix well and garnish with coriander leaves. Serve pineapple rasam piping hot. 

South Indian Rasam Recipes

Here are some easy Rasam recipes. A hearty south Indian lunch menu always features Rasam. Make sure to include one of these.

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Pineapple Rasam

A flavorful South Indian broth made with fresh pineapple and spices.

Prep Time20 minutes mins

Cook Time30 minutes mins

Soaking time10 minutes mins

Course: Appetizer, Main Course

Cuisine: South Indian, South Indian Tambrahm

Servings: 6

Equipment

• Pressure cooker
• Frying Pan

Ingredients

For the pineapple juice

• 150 g Pineapple chunks
• 1 c Water

For the tamarind extract

• 10 g tamarind
• 1/2 c hot water

For the rasam

• 1/2 c finely chopped tomatoes
• 2 tbsp Toor dal
• 1/2 c Water
• 1 tsp Turmeric powder
• 1 tbsp Oil or Ghee or oil
• 2 tsp Salt or to taste

To Roast And Grind

• 1 tsp ghee
• 2 tsp coriander seeds
• 2 tsp toor dal
• 4 to 5 dry red chili
• 1 tsp Pepper corns 1 tsp
• 1 tsp Cumin seeds 1 tsp

To Temper

• 1 tbsp Ghee or oil
• 1 tsp Mustard seeds
• 1/8 tsp Hing
• 10 Curry leaves

For Garnish

• 2 tbsp finely chopped Coriander leaves

Instructions

Making the tamarind extract

• Soak the tamarind in warm water for 10 mins.
• After 10 mins, mash the soaked tamarind well and discard all the strings and fiber.
• Set aside.

Cooking the toor dal

• Wash the toor dal well.
• Combine with water and a pinch of turmeric.
• Pressure cook this for 3 to 4 whistles or until dal is mushy.
  
• Wait for pressure to release naturally.
• Once release, open and mash the dal well.
• Set aside.

Making the spice powder

• Heat a pan with oil or ghee.
• Add all the ingredients except the dry red chilis.
• Fry on low flame till the dal becomes aromatic and golden.
• When done, add the dry red chili and quickly saute for 20 to 30 secs.
  
• Immediately, remove and transfer to a blender.
  
• Let cool and grind to a powder.
• Making the pineapple juice
• Combine the pineapple chunks with water and blend till smooth.
  
• Set aside.
  

Making pineapple rasam

• Heat a pan with ghee.
• Pop the mustard seeds and crackle the cumin.
  
• Now, add the finely chopped pineapple chunks ,curry leaves and tomatoes.
  
• Mix well.
• Cook till pineapple becomes soft.
  
• Now, add the ground powder and mix well.
  
• At this stage, add the tamarind extract.
  
• Simmer till raw smell of the tamarind goes away.
• When done. add the cooked dal mixture and mix well.
  
• Simmer this for 3 to 4 mins.
• When done, add the pineapple juice and mix well.
  
• The pineapple juice tends to be frothy. So your rasam will also appear frothy.
  
• Immediately switch off the flame.

Garnishing

• Mix well and garnish with coriander leaves.
• Let sit for 1 hour before serving.
  

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

If you are looking for other pineapple recipe South Indian style, then check out our Pineapple Kesari.