Pineapple Tomato rasam

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 1/2 cup - finely chopped pineapple
  • 2 - tomatoes
  • 1 - green chilli
  • 2 tbsp - cooked tur dal
  • 1.5-2 tsp - rasam powder (depending on how spicy your powder is)
  • A pinch of asafoetida
  • Salt
  • Curry leaves, a few
  • Coriander leaves, for garnishing
  • Juice of 1 or 2 limes (depending on sourness)
  • To temper: 1 tsp - ghee
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin
  • Pineapple pieces to garnish

How to Make Pineapple Tomato rasam

  • Cook together tomatoes, pineapple pieces, a few coriander leaves, curry leaves with 1/2 cup water till they turn soft (6-7 min). Blend the mixture using a hand blender to a smooth paste. To this add green chilli, rasam powder, salt, asafoetida and cooked dal mixed with 3 cups of water.
  • Boil the mixture on medium heat till the raw smell of rasam powder goes off (15 min).
  • Switch off the gas, temper and add lime juice.
  • Top with finely chopped coriander leaves and pineapple pieces.
  • Recipe Courtesy: Indian Vegetarian Kitchen