Pineapple Rasam and Tender Coconut Rasam (South Indian Soup)

by Sala @ Veggie Belly on August 6, 2010

When I called my grandmother to get a pineapple rasam recipe, the culinary genius she is, suggested that the same recipe will also work with tender coconut. So here you have it – a pineapple rasam recipe and a tender coconut rasam recipe.

Roast and grind these ingredients for rasam spice powder & cook with sweet juicy pineapple

Rasam, also called charu or saaru, is a spiced, thin soup from South India. You can buy rasam powder at any Indian store; but I like home made rasam podi or powder better. Once you’ve made it, it will keep for months in an airtight container.

Serve rasam with rice or in cups like soup. There are several rasam recipes on the internet, the basic spices are the same, proportions and other additions vary according to family and region. This pineapple rasam recipe on Jugalbandi looks great, as does this pineapple rasam recipe on Veg Inspirations, Samayal Arai blog also has a pineapple rasam recipe.

  

If I want a sweet and savory rasam, I always turn to pineapple. I havent tried my grandmother’s idea of adding tender coconut pulp and coconut water to rasam; but I love the idea and if any of you try the tender coconut variation (see below) I’d love to hear how it turned out.

 

Pineapple Rasam Recipe

Serves about 4

for tempering
½ teaspoon ghee or clarified butter or oil
¼ teaspoon black mustard seeds
1 dried red chili
A pinch of asafoetida
A few curry leaves

for rasam
a small lime sized ball of tamarind pulp (about a tablespoon)
5 cups water
1 ½ tablespoons rasam powder (recipe below)
1 cup pineapple chunks (I used canned; make sure you buy pineapple chunks in 100% pineapple juice)
½ cup pineapple juice (from pineapple chunks can)
2 tablespoons chopped cilantro
Salt

Heat ghee or oil in a deep pot. Add mustard seeds. When they start to pop, add all other tempering ingredients. Cook for about 30 seconds.

Soak tamarind in 1 cup hot water for 5 minutes. Squeeze the tamarind with your hands, extracting the juices.

Add tamarind juice, 5 cups water and rasam powder to the pot. Boil for about 7 minutes. Add pineapple chunks, pineapple juice, cilantro and salt and boil another 5 minutes.

Serve hot with rice or drink like soup.

Rasam Powder or Rasam Podi Recipe

makes about ¼ cup

for dry roasting
2 tablespoons whole coriander
½ tablespoon cumin seeds
½ tablespoon peppercorns
¼ teaspoon fenugreek seeds
1 tablespoon toor dal or yellow lentils

for oil roasting
Few drops of oil
1 dried red chili, torn into small pieces (this will yield a mild rasam powder, use more chillies if you want it hot)

other ingredients
1/8 teaspoon asafoetida
1/2 teaspoon turmeric powder

In a small skillet on low heat, roast all the dry roasting ingredients one by one for about 1 minute each or till the spices are fragrant and turned color slightly. Place each ingredient in a coffee grinder as you finish roasting.

In the same pan, heat a few drops of oil, and roast the red chili for about 30 seconds. Add to the coffee grinder.

Add asafoetida and turmeric to the coffee grinder. Grind everything to a fine powder. Store in an airtight container. Rasam powder will keep for several months.

Tender Coconut Rasam Recipe

Use the pineapple rasam recipe above. But instead of pineapple chunks, use tender coconut pulp. Instead of pineapple juice, use tender coconut water. Add these right at the end of cooking.

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Comments

comments

{ 20 comments… read them below or add one }

1 Swathi August 6, 2010 at 4:24 pm

Sala,

Pineapple rasam looks delicious. I love all kind of rasam.

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2 VARSHA August 6, 2010 at 7:07 pm

I like that spoon-outline pic..brilliant n rasam is my fav ..can drink it forever..:)

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3 pavithra August 6, 2010 at 11:42 pm

Beautiful pictures and yummy rasam!!!

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4 Viswa August 7, 2010 at 7:17 am

I am always scared of putting Sweet and spicy together. I don’t have the guts to try this! :) Love the kadai!

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5 Jay August 7, 2010 at 7:18 am

Hy Sala,

Thanks for stopping by my space n for your sweet comments.
Pine Apple rasam is ssooooooooo tempting….very colorful n
inviting…goes to my must try list…!

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6 Sharmilee August 7, 2010 at 7:18 am

Wow any time comfort dish…luved the spoon pattern click very cute looking

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7 Shabs August 7, 2010 at 5:04 pm

Simply beautiful!

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8 Prerna August 7, 2010 at 5:12 pm

Hey Sala,
As usual beautiful shots! specially the one with whole garam masala and spoon. NIce idea!

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9 Serene August 7, 2010 at 5:34 pm

Looks so delicious, both the recipe and the photography!

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10 Lubna Karim August 8, 2010 at 12:21 am

Wow….excellent photography….love that spoon one…..rasam makes me drool sala……

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11 Soma August 8, 2010 at 6:20 pm

sweet and savory is me! I love the idea of using tender coconut in the rasam. I have never had tender coconut water any other way than fresh. The outlined spoon is one of your best photographs, but I say that every time you have a new post :-) very beautifully done.

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12 K.N.Vinod August 8, 2010 at 6:35 pm

Hi Sala,
Beautiful pictures! A very nice post. Keep up the good work.

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13 arthi August 9, 2010 at 1:05 am

can i get some hot rice with some ghee on it and pappad?…love this…rasam has always been my fav (typical south indian that I am)…gorgeous pics as usual sala

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14 Geetha Gopal August 9, 2010 at 7:15 am

Pineapple rasam is really a delicious one. I love that rasam. Your recipe is very good

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15 Vita Coco August 10, 2010 at 8:13 am

Which coconut water do you use?

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Sala @ Veggie Belly Reply:

I use frozen coconut water imported from Thailand, from the Asian store.

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16 Xiaolu August 11, 2010 at 7:41 am

I’ve never heard of pineapple rasam, but considering that a lot of South Indian food is tangy (right?) I’m not surprised though very intrigued. Great recipe, and love the photo of the spices with the outline of the spoon.

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Sala @ Veggie Belly Reply:

Yes, south indian food is spicy and tangy (from tamarind). The tangy + sweet in this rasam is wonderful :)

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17 adda.mehrotra March 13, 2011 at 5:49 am

Amazing taste…..have been searching endlessly for a tastier, healthier recipe for rasam. Happy I experimented …thank you Sala@veggie bellie

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18 adda.mehrotra March 13, 2011 at 5:50 am

Amazing taste…..have been searching endlessly for a tastier, healthier recipe for rasam. Happy I experimented …thank you Sala@veggie bellie

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19 Prachi M. April 23, 2013 at 3:09 am

Hey thanks a lot for this wonderful recipe, it was simple, healthy and tasty.

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20 best recipes January 6, 2014 at 4:15 pm

Yes, south indian food is spicy and tangy (from tamarind). The tangy + sweet in this rasam is wonderful :)

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