10 December 2012,01:58 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Boil 4 cups of water in a pan over medium heat. Add the tomatoes and simmer uncovered in water for 5-7 minutes.
  • Add the ginger. Simmer over medium heat for 2 more minutes.
  • Stir rasam powder and black pepper with cumin powder into the boiling mixture.
  • Mix well and adjust the seasoning with salt and add in the coriander leaves. Stir and simmer for 5 minutes.
  • The Tempering: Put the oil in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the seeds splutter. Pour it into the rasam.
  • Add the pineapple chunks and simmer for a few minutes before serving.


  • 30 grams finely chopped tomatoes
  • 100 grams freshly cut small pineapple chunks
  • ½ teaspoon minced fresh ginger
  • 1 teaspoon rasam powder  
  • ½ teaspoon black pepper and cumin powder
  • Salt, to taste
  • 30 grams chopped fresh coriander leaves


  • ½ teaspoon ghee
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • 1 dried red chili
  • Few curry leaves

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