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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.
For 4 servings
Cook the Dal
Prepare the Rasam Base
Combine and Simmer
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 166.04 calories per serving with 5.77g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Prepare the Tempering (Tadka)
Garnish and Serve
You can use a mix of toor dal and masoor dal for a slightly different texture and quicker cooking time.
For a spicier rasam, add 1-2 slit green chilies along with the pineapple and tomato, or add a pinch of black pepper powder at the end.
For a thicker, more fragrant version, grind 2 tablespoons of fresh coconut with 1/2 teaspoon of cumin seeds and a pinch of asafoetida into a fine paste and add it along with the cooked dal. Simmer for a minute before tempering.
For a quicker, lighter version, you can skip the toor dal entirely. This is known as 'Pineapple Saaru'.
Pineapple contains bromelain, a digestive enzyme that helps break down proteins. Combined with digestive spices like cumin, asafoetida, and tamarind, this rasam is excellent for gut health.
Rich in Vitamin C from both pineapple and tomatoes, this rasam helps strengthen the immune system. Spices like turmeric also contribute with their antioxidant and anti-inflammatory properties.
The presence of bromelain in pineapple and curcumin in turmeric provides powerful anti-inflammatory benefits, which can help reduce inflammation in the body.
Tomatoes, pineapple, and various spices are loaded with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Yes, Pineapple Rasam is quite healthy. It's rich in protein from the dal, vitamins from the pineapple and tomato, and digestive spices. The enzyme bromelain in pineapple aids digestion, and spices like turmeric have anti-inflammatory properties.
One serving of Pineapple Rasam (approximately 1 cup or 250g) contains around 120-150 calories, making it a light and low-calorie dish. The exact count depends on the amount of ghee and jaggery used.
Yes, you can use canned pineapple chunks if fresh pineapple is not available. However, since they are often packed in sugary syrup, you may need to reduce or omit the jaggery in the recipe. Drain the chunks before using.
Pineapple Rasam can be stored in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight. Reheat gently on the stovetop without bringing it to a rolling boil.
If it's too sour, add a little more jaggery or a splash of water to balance it. If it's too sweet, add a bit more tamarind paste or a squeeze of lime juice at the end. Always taste and adjust before serving.
It is traditionally served mixed with hot steamed rice. It also pairs wonderfully with a side of papad (pappadam), a simple vegetable stir-fry (poriyal), and a dollop of ghee.