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pineapple rasam | ananas saru | pineapple saru

pineapple rasam recipe | pineapple saru | ಪೈನಾಪಲ್ ಸಾರು | ಅನಾನಸ್ ಸಾರು | vegan rasam
Pineapple rasam or ananas saru is very tasty, pineapple flavored rasam goes well with rice or you can drink as it is.
Ingredients mainly are pineapple and rasam powder.Toor dal/togari bele is optional.instead of dal, grind a little more coconut and the pineapple to get the required consistency.
Saaru or Rasam is one of the main side dishes in south indian meals. When you begin your meals, always start with any liquid items with rice like saaru, menasina saaru/pepper rasam, or tambuli. It is believed to help in digestion of the remaining food we consume.

other saaru / rasam recipes you can try are

tomato rasam , bele/dal rasam, pepper jeera rasam and curry leaves / karibevu soppina rasam   more rasam recipes here

Ingredients for pineapple rasam:

  • little less than 1/4 cup togari bele / toor dal
  • 1 cup fresh or frozen pineapple chunks
  • 1.5 to 2 tsp rasam powder/ sarina pudi
  • 3 tbsp grated coconut
  • little tamarind soaked in water (if the pineapple is sweet then add tamarind, if it is sour add jaggery)
  • 1 tsp salt or salt to taste
  • 2 to 2.5 cups of water

For seasoning:

  • 2 tsp cooking oil or ghee
  • pinch of hing
  • 1/4 tsp mustard seeds
  • 1/2 tsp jeera / cumin seeds
  • few curry leaves
  • little chopped coriander leaves


  1. Wash the dal and pressure cook along with 3/4 cup water, little turmeric powder, and oil on medium heat. Turn off the heat after 3 whistles
  2. Grind coconut, soaked tamarind, rasam powder, along with half of the pineapple and 1/2 cup water to fine consistency. Transfer it to a pan, then add a cup of water to the jar, add that as well.
  3. Add remaining pineapple chunks, curry leaves, and mix it. Once it starts to boil add cooked dal
  4. Once it starts to boil, add cooked dal, water to get the right consistency, mix it and let it boil for 3 to 4 minutes on medium low heat
  5. you can see the froth on top, add chopped coriander leaves and turn off the heat.

For seasoning:

  1. Heat the oil in ladle on medium heat, once hot add hing, mustard seeds, after it pops add jeera, after it sizzles turn off the heat
  2. Pour the seasoning onto the rasam.
  3. pineapple rasam is ready to serve with rice or you can drink as it is.


  1. for this rasam,  dal is totally optional