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south indian pineapple rasam soup

Tangy pineapple rasam soup

A south Indian soup
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6 people

Ingredients
  

for the cooked dal

  • 1.5 cup drinking water
  • 1/4 cup tur dal (pigeon pea)

for the spice mix

  • 1/4 tsp turmeric powder or grated turmeric
  • 1 tbsp rasam powder (home made rasam powder link given above)
  • salt to taste
  • 1/4 tsp roasted cumin powder

to grind to paste

  • 1/2 cup Pineapple diced small
  • 1/4 cup Tomato diced
  • 10-15 curry leaves
  • 1/4 tbsp corinader leaves
  • 1/4 tsp cumin seeds
  • 1/2 tsp Black pepper

for cooking

  • 2 cups drinking water
  • 1/4 cup tomatoes
  • 1/2 cup Pineapple

for tempering

  • 1/2 tbsp cooking oil
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 4-6 curry leaves
  • 1 pinch Asafoetida
  • 1 tbsp coriander leaves chopped

Instructions
 

  • Into a clean pressure cooker vessel add the washed tur dal and the water and cook for 3-5 whistles or pulpy.
  • Release steam naturally, mash the cooked dal and set aside
  • Peel and dice the pineapple to get 1 cup of pineapple. Divide in half and add one to blend the spice mix.
  • Collect the rest of the ingredients, wash and clean them. Dice the tomatoes (half cup) and chop the coriander leaves. Set aside till needed.
    prep for pineapple rasam
  • Into a deep pan add the oil for tempering along with the mustard seeds and let them crackle.
  • Then add the curry leaves, asafoetida, and saute till curry leaves are aromatic
  • Add half cup pineapple and fourth of a cup of tomatoes and saute.
    Sautee
  • Meanwhile, grind the mix for a smooth paste as given above.
  • Add the paste of pineapple and tomatoes with the spices to the sauteed tomatoes and pineapple
    boil
  • Now add the spice mix and salt.
    rasam powder
  • Add the two cups of water, mix well and let them simmer for 5 minutes with a closed lid.
  • Add the half cup of cooked tur dal and mix well. Add the coriander leaves too.
  • Simmer again for another 5 minutes
  • The rasam is now ready to serve
    south indian pineapple rasam soup

Notes

The tanginess of the rasam is dependent on the pineapple and then tomatoes. So if you like it tangier, go for a real tart pineapple.
If added spiciness is prefferd add half tsp of red chilli powder before simmering.
The dal can be cooked in an instant pot as well.
Tried this recipe?Let us know how it was!