Also known as: Annasi Pazha Rasam, Ananas Dal Saaru, Annanas Charu, Annaasi Pazham Rasam, Kaithachakka Rasam, Pineapple Lentil Soup, Pineapple Sathamudhu
Ingredients for preparing Pineapple Rasam
- Red Gram (Thuvaram Parippu, Toor Dal, Arhar Dhal) – 1/4 cup
- Pineapple (Kaithachakka, Ananas) – 150 gm (2 or 3 slices)
- Green Chillies (Pacha Mulagu, Hara Mirch) – 4 no
- Tamarind Pulp (Puli, Imli) – 1 tbsp
- Turmeric powder (Manjal Podi, Haldi) – 1/4 tsp
- Asafoetida (Kayam, Hing) – A pinch
- Salt to taste
- Mustard Seeds (Kadugu, Rai) – 1/4 tsp
- Oil or Ghee – 1 tsp
- Lemon (Cherunaranga, Nimbu), squeezed – 1 tsp
- Coriander Leaves (Malliyila, Dhania Patta), chopped – 2 tsp
Steps for preparing Pineapple Rasam
- Peel the skin of Pineapple and cut it into small cubes.
- Cook the Red Grams in 2 cups of water or pressure cook for 4 to 5 whistles. Keep it aside.
- Heat Oil in a deep pan and splutter the Mustard Seeds.
- Add 2 cups of water along with the chopped pineapple, green chillies, turmeric powder, asafoetida powder and salt into the deep pan.
- Now add Tamarind Pulp into the same deep pan and mix well.
- Cover and simmer, over a medium heat for 5 minutes or until the Pinepple is tender.
- Now add the cooked Red Grams and 1 cup of water into the Pineapple Rasam and boil for 2 minutes.
- Remove Pineapple Rasam from the stove and add Lime juice. Stir well.
- Garnish Pineapple Rasam with Coriander Leaves.
- Pineapple Rasam is now ready to serve with rice or you can even serve it as a soup.