Pineapple (Annasi Pazham) Rasam/Soup is aromatic and is served in most of the marriage feast. This can be prepared easily at home. This rasam can be drunk like soup or relished with rice. Ripe pineapple gives wonderful taste and flavor to this rasam.
Pineapple is known as Annasi Pazham (அன்னாசிப்பழம்) in Tamil.
- Pineapple slices – 3 no
- Pineapple juice – 1 cup
- Toor dal/split pigeon peas (boiled and mashed) – half cup
- Tomato – 1 no
- Green chilli – 2 no
- Tamarind – marble size (adjust as per taste)
- Turmeric powder – quarter teaspoon
- Curry leaves – few
- Coriander leaves – few
- Salt – as per taste
- For dry powder (can be replaced by rasam powder)
- Toor dal – 1 teaspoon
- Coriander seeds – 1 teaspoon
- Red chilli – 2 no
- Black pepper – half teaspoon
- Cumin seeds – quarter teaspoon
- Asafetida – pinch
- For seasoning
- Mustard – half teaspoon
- Ghee – half teaspoon
- Chop a medium size pineapple into slices.
- Cut three pineapple slices into pieces; use some pineapple slices to extract juice (1 cup) by using a mixer grinder.
- Extract juice from tamarind after soaking it for 15 minutes; roast the ingredients given for dry powder in a dry pan; dry grind it coarsely.
- Take tamarind juice in a pan; add 2 cups of water, cut tomatoes, slit green chilli, few curry leaves, salt and turmeric powder; bring to boil and cook for few minutes.
- Add powdered spices, cooked/mashed toor dal and 2 more cups of water; you can adjust the rasam consistency as per your choice now.
- When rasam starts foaming on the sides/top add pineapple juice.
- Add pineapple pieces, coriander leaves and remove from fire (do not over boil rasam).
- Now do the seasoning separately and add in the rasam.
- Serve hot with rice.
- You can serve it as soup also.
- Rasam will have slightly sweet taste (despite adding spices) if ripe pineapple is used.