Ananas rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/2 cup - Pineapple chunks
  • 2- Tomato
  • 1/2 inch piece- Ginger
  • 1 - Green chilli
  • 1 tsp - Sambhar powder
  • Salt to taste
  • 1/4 tsp - Asafoetida
  • 2 tbsp - Toor dal
  • A few - Curry leaves
  • A few - Coriander leaves
  • 1/4 tsp - Oil
  • 1/4 tsp - Mustard Seeds.

How to Make Ananas rasam

  • Cut the tomatoes and half of the pineapple into fine pieces.
  • Combine the tomatoes, pineapple pieces, salt, sambhar powder and a cup of water in a kadhai.
  • Let it cook on a medium flame until the tomatoes and pineapple soften.
  • Meanwhile grind 3 tbsp of pineapple along with ginger and green chilli into a fine paste.
  • Add 2 cups of water to the toor dal. Add the ground paste and toor dal water to the kadai.
  • Keep the flame to medium low and switch off when it becomes frothy. Garnish with curry leaves and coriander leaves.
  • Now heat oil in a pan and splutter the mustard seeds. Then pour it on the rasam.
  • Serve with any dry curry.
  • Recipe courtesy: Jeyashri's Kitchen