A delightful South Indian soup that perfectly balances the sweetness of pineapple with the tang of tamarind and the warmth of spices. This unique rasam is a comforting and flavorful addition to any meal, best enjoyed with steamed rice.
Prep15 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
166cal
6gprotein
28gcarbs
Ingredients
0.5 cup Toor Dal (rinsed thoroughly)
1 cup Pineapple (finely chopped, from a ripe pineapple)
1 medium Tomato (finely chopped)
1 tbsp Tamarind Paste (or a lemon-sized ball of tamarind soaked in 1 cup warm water and pulp extracted)
1 tbsp Jaggery (grated or powdered, adjust to taste)
2 tsp Rasam Powder (use a good quality, store-bought or homemade)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple, vibrant South Indian stir-fry where finely chopped carrots are tempered with classic spices and finished with fresh coconut. It's a quick, healthy, and delicious side dish that pairs perfectly with rice and sambar.
About Pineapple Rasam, Steamed Basmati Rice and Carrot Poriyal
Tangy Pineapple Rasam with fiber-rich Carrot Poriyal and rice – a refreshing and light lunch!
This south_indian dish is perfect for lunch. With 609.15 calories and 13.049999999999999g of protein per serving, it's a nutritious choice for your meal plan.
4gfat
(divided for cooking dal and adjusting consistency)
1 tbsp Ghee (for tempering)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Asafoetida
2 whole Dried Red Chili (broken into halves)
1 sprig Curry Leaves (about 10-12 leaves)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal
In a pressure cooker, combine the rinsed toor dal, 1.5 cups of water, and the turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
Once the pressure releases naturally, open the cooker and mash the dal thoroughly with the back of a ladle to a smooth consistency. Set aside.
2
Prepare the Rasam Base
In a medium-sized pot or saucepan, combine the chopped pineapple, chopped tomato, tamarind paste, rasam powder, jaggery, and salt.
Add 1.5 cups of water and stir well.
Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 7-8 minutes, until the pineapple is tender and the raw aroma of the tamarind has dissipated.
3
Combine and Simmer
Pour the mashed dal into the pot with the simmering pineapple mixture.
Add another 1 cup of water, or more, to adjust the consistency. Rasam should be thin and soupy.
Mix everything well and bring it to a gentle simmer on low-medium heat. Allow it to cook for 2-3 minutes until a light froth appears on the surface.
Crucially, do not let the rasam come to a rolling boil after adding the dal, as this can alter its authentic flavor. Turn off the heat as soon as it gets frothy.
4
Prepare the Tempering (Tadka)
Heat ghee in a small pan (tadka pan) over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dried red chilies, and asafoetida. Sauté for about 20-30 seconds until fragrant.
Finally, add the curry leaves. Be careful as they will splutter. Let them crisp up for about 10 seconds.
5
Garnish and Serve
Immediately pour the hot tempering over the prepared rasam in the pot.
Garnish with freshly chopped coriander leaves.
Stir gently, cover the pot for a few minutes to let the flavors infuse, and then serve hot with steamed rice, papad, or as a comforting soup.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Urad Dal (Split and skinned black gram lentils)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming the carrots)
4 tbsp Fresh Coconut (Grated)
Instructions
1
Prepare Vegetables
Wash, peel, and finely chop the carrots into small, uniform pieces (about 1/4-inch dice). This ensures they cook quickly and evenly.
If using a whole coconut, grate it and set aside.
2
Temper the Spices
Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
Reduce the heat to low, then add the urad dal. Sauté for about 1 minute until it turns a light golden brown.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Finally, add the hing and give it a quick stir.
3
Cook the Carrots
Immediately add the finely chopped carrots and turmeric powder to the pan.
Stir well for 2-3 minutes to coat the carrots thoroughly with the tempered spices.
Sprinkle the salt and 3 tablespoons of water over the carrots.
Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. The carrots should be tender but still have a slight crunch.
If the carrots seem too dry before they are cooked, you can add another tablespoon of water.
4
Garnish and Serve
Once the carrots are cooked to your liking, remove the lid.
Add the freshly grated coconut and mix gently to combine.
Cook for 1-2 more minutes, uncovered, allowing the coconut to warm through and its flavor to meld with the carrots.
Turn off the heat. Serve the Carrot Poriyal hot as a side dish with rice, sambar, rasam, or chapati.
