Pineapple stew/ Ananas rasam/ Pineapple saaru

We are huge fans of this series of fruit rasams now. The balanced taste of sweet, spicy & tangy rasam makes it best appetizer in your menu. It is very easy to make which will be ready in no time. It makes a perfect refreshing drink for cold evenings after a busy working day. You can serve it with hot steamed rice as well. The fruits you can use to make this rasam other than pineapple are carambola (star fruit)/ lemon/ orange/ kokum rind/ hog plum/ passion fruit/ wild mangoes if in season.

In today’s post I am sharing the recipe of flavorful and delicious pineapple rasam which you won’t stop with a bowlful.


Pineapple stew

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves:  4 bowls


Finely chopped pineapple – ½ cup ( ¼ of a large pineapple)

Water – 5 cups

Salt – to taste (1 tsp)

Jaggery – Large chunk, about 4 tbsp powder

Turmeric powder – 1 pinch

Chilli powder / pepper powder – ½ tsp (You can use green chillis – 2)

Coconut oil – 1tsp

Cumin seeds – ½ tsp

Mustard – ½ tsp

Dry red chilli – 1

Curry leaves – 1 sprig



Peel off pineapple and chop into fine pieces.

Take water in a thick bottomed vessel.

Add pineapple pieces, salt, jaggery, turmeric and chilli powder/ green chillis (or both if you like spicy rasam).

Boil everything very well so that fruit is cooked.

Switch off the stove.

Prepare a rich tadka or tempering of cumin, mustard and dry red chilli in coconut oil. On spluttering, add cleaned curry leaves and add the seasoning to the rasam.

Serve this hot rasam in bowl to drink or serve with rice as side dish.


Ananas  rasam


You can use either green chilli or chilli powder in this recipe or both as you like.

You can add crushed garlics too to the tempering to enhance the flavour.

You can make this rasam with the pineapple which is sour too.

Adjust salt & jaggery as per your liking.