clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pineapple rasam topped with spiced thalipu in a large white bowl and yellow napkins

Simple Pineapple Rasam without Dal

  • Author: Shri Repp
  • Total Time: 20 minutes
  • Yield: 3 cups 1x
  • Diet: Vegetarian


This pineapple rasam has beautiful chunks of sweet pineapple that make for a sweet and spicy brothy soup that is complex in flavor but so simple to make.


  • 1 Tbs plus 2 tsp - Vegetable Oil 
  • 1 - Roma Tomato, diced (90g)
  • 1 Tbs plus 1 tsp - Kosher Salt, more to taste 
  • 1 8oz can - Cubed Pineapple 
  • 2 tsp - Store-Bought or Homemade Rasam Powder
  • 1/2 cup of Tamarind Water made from 10g of tamarind pulp
  • 3 cups - Water 
  • 1/4 tsp - Mustard Seeds
  • 1/2 tsp - Cumin Seeds
  • 2 - Dried Red Chilies 
  • 4-5 - Curry Leaves
  • Pinch of Hing or asafetida
  • 2 cups - Cooked basmati rice to serve (Optional)
  • Cilantro for garnish, chopped (Optional)


  1. In a medium pot over medium heat, add 2 tsp of vegetable oil, diced tomatoes, and half of the pineapple chunks from the can, and salt. Saute tomatoes and pineapples until they start to release their juices lose their shape (~2-3 minutes). Slightly mash the tomatoes and pineapple chunks with your utensil to further break them down.
  2. Next, add the rest of the pineapple chunks along with the juices in the can, tamarind water, and regular water and increase the heat to medium-high. Allow the rasam to come to a rolling boil before turning off the heat. Add the rasam powder to the pot and stir to combine.
  3. Make the thalipu or tadka: In a small pan on medium-high heat add 1 Tbs of oil, the mustard seeds, cumin seeds, red chilis, curry leaves, and asofetida and temper the spices. When the spices start dancing in the oil and you hear popping noises, it is time to pour the flavored spices and oil into the rasam. This step goes by pretty quickly so make sure you have all your ingredients ready and make sure not to burn the spices or else it will impart a bitter taste to the pineapple rasam.
  4. Finally add chopped cilantro to add a fresh herbal finish. You can either enjoy the rasam as a brothy soup on its own or ladle it over some basmati rice for a more substantial meal.


  • Prep Time: 5
  • Cook Time: 15
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Indian

Keywords: Simple Pineapple Rasam without Dal