Pineapple Rasam By Prabhakar Subramanian


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Pineapple Rasam

Pineapple Rasam is a tangy thin soup, quite popular in the south india . It can be used as an appetizer and also mixed with steamed rice and a dollop of ghee and eaten together for a wholesome and healthy meal with an accompaniment of roasted papad or the south indian vadam
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3 Servings

Cooking Time

20 minutes

Meal Type


Rate This Recipe10


  • Fresh Pineapple cubed - 200gm
  • Tomato - 1 medium size
  • Toor Dal - 50 gms
  • Moong Dal - 50 gms
  • Green chillies - 4
  • Ginger - small piece
  • Turmeric powder - a small pinch
  • Asafoetida - a small pinch
  • Salt - to taste


  1. 1

    Pressure cook the Toor Dal and Moong Dal (a single whistle in the pressure cooker would suffice).
  2. 2

    Grind 150 gms of cubed pineapple, tomato, green chillies and ginger to a coarse paste.
  3. 3

    In a vessel take about 3 glasses of water (roughly 500 to 600 ml.
  4. 4

    Add the cooked dal, grinded past, asafetida and required salt to the vessel and bring it to a boil for about 10 minutes.
  5. 5

    Now remove the vessel from the stove and add fresh coriander leaves and also the remaining cubed pineapple pieces to the rasam.

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