Can I use fresh pineapples for pineapple rasam?

You can absolutely use fresh pineapples. Just note that the prep time will be slightly longer.

What rasam powder do you recommend for rasam?

Homemade rasam powder will always be the freshest tasting and will set your rasam apart from the rest. You can checkout my recipe for an i nstant rasam powder that will pack a punch. If you are tight on time, I recommend MTR Madras Rasam Powder.

Can I use other fruits for rasam?

Pineapple gives rasam a bright and tart flavoring to rasam. However, if you want to use other fruits, I would recommend apples, pears, or lemons!

Is rasam ok for Iyengars and Brahmins to consume?

Some iyengars, bhramins, and jains do not consume onion or garlic. This rasam recipe does not contain either of those ingredients and it is naturally vegan so it should be compliant for those following these diets.

Simple Pineapple Rasam without Dal

Description

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.

Ingredients

Scale

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)

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Instructions

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.
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.
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.
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.

Notes

Checkout this post on tamarind water and it's substitutes.
Homemade rasam powder helps your rasam have the freshest taste. Checkout this recipe for homemade rasam powder.

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

Keywords: Simple Pineapple Rasam without Dal