Delicious and easy to make no garlic pineapple rasam recipe - tangy and mildly-sweet South Indian style thin lentil soup or rasam with incredible flavors of pineapple.
Pressure cook the toor dal by adding 1 cup of water and ¼ tsp of turmeric powder in an electric or stove-top pressure cooker. Mash the cooked dal once it is cooled down, and you can even grind in the mixer jar. That's what I did.
Prepare the pineapple puree.
Puree 125 grams or half the measure of the pineapple and set aside. If required, add ¼ to ½ cup of water while pureeing.
Prepare the rasam
Add the chopped tomato, remaining pineapples, curry leaves, cilantro, salt, asafoetida, rasam powder, and ground pepper.
Add two cups of water and mix well. Cook this mixture on a medium flame till the tomatoes become soft. Now add the pineapple puree and the remaining 1 cup of water and let it simmer for 3 to 4 minutes.
Finally, add the mashed/ground dal and mix well. If you have chopped your pineapple finely, you can skip the mashing part. As I chopped the pineapples into cubes, I mashed the pineapples roughly.
Reduce the heat to medium-low and let it simmer. When it becomes frothy on top, turn off the heat. Do not boil the rasam.
Temper the rasam-
In a separate tadka pan, heat the ghee or oil, and when it is hot, add the mustard seeds and cumin seeds.
When the mustard seeds splutter, turn off the heat and add it to the rasam.
Garnish it with more cilantro and serve hot with rice and dry curry or as a soup with papad.
Notes
Pineapples- I recommend slightly tangy and sweet pineapples for this recipe.
If your pineapples are too sweet, add more rasam powder to balance the sweetness, increase the tomatoes to 2 or add ¼ to ½ tsp of tamarind paste.
If you pineapples are very tangy, skip the tomatoes and add ½ to 1 tsp of jaggery to balance the flavor.
I did not add any garlic. But you can add 2 to 3 crushed garlic along with the tomatoes.
I have used my homemade rasam powder for this recipe. You can prepare fresh rasam powder like in my cumin pepper rasam and use that instead.
Skip asafoetida for the gluten-free version and skip ghee, and use oil for the vegan version.