Authentic Pineapple Rasam

Authentic Pineapple Rasam 

3 tbsp - Toor Dal. 
2 cups of water. 
1 cup - crushed pineapple. 
1 cup diced pine apple. 
1 Medium Tomato. 
3-4 garlic cloves
a pinch of asafoetida.
1/2 tsp - turmeric powder
3 - small green chilies.  

1/8 tsp (a pinch) - ajwain seeds
1/8 tsp - fenugreek seeds
1/8 tsp - sesame seeds
1/4 tsp- chana dal.
1/4 tsp - cumin seeds
1/2 tsp - pepper
Temper in hot oil or ghee

1/2 tsp - mustard seeds
1/2 tsp - fenugreek seeds.
1/2 tsp - cumin seeds
salt for taste, curry leaves and coriander for garnishing. 

1. Pressure cook the toor dal with 2 cups of water for 10 min. 
2. Crush the tomato and green chilies with the cooked dal. 
3. Add the diced pineapple and crushed pineapple. 
4. Add the seasoning mixture and salt. 
5. Add asafoetida and turmeric powder
6. Bring the rasam to boil. When the rasam is about to boil, i.e when you see the small bubbles along the sides. Remove from heat, and transfer the rasam to a different serving dish to stop the cooking of the rasam. 
8. Heat a tbsp of sessame oil in a another pan.
9. When the oil is hot add cumin, mustard, fenugreek and curry leaves. 
10. Once the mustard stops crackling, add this tempered seasoning to the rasam. 

Serve hot with Rice. 


  1. Hi, can we add little tamarind? Please add a recipe for Mango Rasam too.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.