Pineapple Rasam| Annasipazha Rasam| Kaithachakka Rasam is a different rasam with an unique pineapple flavour. This rasam is generally served in restaurants and weddings. It is healthy and indeed tasty as it includes pineapple and dal. I could say it is a real treat for pineapple lovers and also vegetarians. I just love this rasam as it is flavourful,healthy and satisfying.

This rasam goes well with any Vegetable stir fries(thoran/poriyal)with coconut or (Kootu)without coconut and even with Papad. There is many rasam recipes in my blog Raw Mango RasamLemon rasam, Instant Lemon rasam, Instant rasam, Vepam poo Rasam and Kollu Rasam.

Rasam recipes

Preparation Time: 5 minutes
Cooking time: 15 minutes
Cuisine: Tamil
Serves: 4-5

Pineapple- 3 rings
Tomato- 1 big
Toor dal- 1/4 cup
Salt- to taste
Turmeric powder- 1/2 teaspoon
Coriander leaves- 3 tablespoons

To temper:
Oil-3 teaspoons
Mustard seeds- 1/2 teaspoon
Fenugreek seeds- 1/4 teaspoon
Dry red chilli- 2
Curry leaves- 2 strand
Asafetida- 1/4 teaspoon

To grind:
Garlic-4 big cloves
Peppercorns- 1 teaspoon
Dry Red chillies- 3-4
Jeera- 1 teaspoon
Kaithachakka rasam


  • Pressure cook toor dhal for 5 whistles till soft and mash it and set aside.
  • In a blender jar add garlic, peppercorns, dry red chillies and jeera; blend to make a coarsely ground paste/powder without adding water.
  • In a deep bowl add the ground paste. In the same jar add one pineapple slice and grind to make a fine paste. Add it to the masala paste inside the bowl. Chop the remaining pineapple into small pieces and add to it.
  • Roughly crush the tomato with hand and add with the masala & pineapple mixture.
  • Heat oil in a pan, add the mustard seeds and the fenugreek seeds. Allow the mustard seeds to splutter and the fenugreek seeds to become brown.
  • Now add the dry red chillies and the curry leaves. Add asafetida in the hot oil. 
  • Immediately add the pineapple tomato, masala mixture and saute in the same oil for thirty seconds.
  • Now add the cooked mashed dal, salt, turmeric powder, coriander leaves and enough water to dilute the rasam.
  • Cook the rasam in low flame till frothy layer appears on top.
  • Do not allow the rasam to boil (the taste and the flavour of the rasam get lost)
  • Note: You could avoid using dhal to prepare this rasam instantly. 
Annasipazha rasam

Ananas dal saaru