Deepavali Special: Make Your Rasam from Pineapple!

  • 12 Oct 2019

Preparation Time: 1 Hour

  • Mortar and Pestle ( IDIKAL)
  • Black peppercorn – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Garlic – 7 to 8 cloves
  • Fenugreek seeds – 1 pinch
  • Curry leaves – 1 sprig
  • Pineapple   - made to paste (1cup)
  • Tomatoes   - 2nos (Crushed)
  • Cooking oil – 1.5 tbsp
  • Mustard seeds – 1tsp
  • Curry leaves – 1 sprig
  • Pineapple – 1/2 cup (chopped)
  • Turmeric powder – ¼ tsp
  • Asafetida / Hing – 1 pinch
  • Tamarind water – ½ cup
  • Tur dall – cooked and mashed
  • Chili powder – ½ tsp
  • Rasam powder – 1/2tsp
  • Brown sugar ( Vellam) – ½ tsp
  • Coriander leaves – 2 tsp
  • Salt to taste


  • Cook tur dal, mash and keep it ready.
  • Coarsely crush peppercorn, cumin seeds, fenugreek seeds, garlic cloves and curry leaves. Keep it aside.
  • Coarsely crush the tomatoes or give it a pulse and keep it ready. Also make a paste from the chopped pineapple.
  • Heat oil in a pan and pop in mustard seeds and curry leaves.
  • Add the crushed spices, crushed tomatoes and mix well.
  • Then, add pineapple chunks, turmeric powder, asafoetida and fry until mushy.
  • Add tamarind water, pineapple paste, cooked and mashed tur dall, 2 cups water, salt, chili powder, brown sugar (vellam) and rasam powder.
  • Mix well and let it come to a boil.
  • Put off, add chopped coriander leaves and close the lid.
  • Serve hot with rice.

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Source: Jinoos Kitchen

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