Tomato and Pineapple Rasam

Rasam is a popular lentil preparation from South India. It's spicy and tangy. Chef Gautam Mehrishi shares the recipe for Tomato and Pineapple Rasam. This rasam can be served with steamed rice.
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Cooking Time

10-15 Min

Meal Type


Preparation Time

10 Min




  • 1 - 2 tsp ghee
  • 2 tbsp tomatoes
  • 1 tsp dry mango powder
  • 2 tsp green chillies
  • 2 slices pineapple
  • 1 cup tomato juice
  • cup pomegranate juice
  • 4 tbsp pomegranate seeds
  • ½ cup toor dal boiled
  • salt
  • water
  • 2 tsp clarified butter
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 11 - 12 curry leaves


  1. 1

    Heat clarified butter in a pan.
  2. 2

    Add chopped tomatoes to the butter.
  3. 3

    Mix them with salt dry mango powder, chopped green chillies and chopped pineapple.
  4. 4

    Pour a little tomato juice and pomegranate juice into the mixture in the pan.
  5. 5

    When it boils add a few pomegranate seeds too.
  6. 6

    Mix them with the boiled toor dal to make the delicious rasam.
  7. 7

    Stir well with a spoon and add sufficient water.
  8. 8

    Heat clarified butter in a separate pan.
  9. 9

    Add mustard seeds cumin seeds and curry leaves.
  10. 10

    Pour this into the pineapple tomato rasam in the other pan.
  11. 11

    Transfer it to a serving dish and serve it hot after drizzling a few drops of olive oil.

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