Tamil style fruit rasam made with pineapple, tamarind, and spices in a comforting broth
Lunch Recipes, Rasam, Recipes

Pineapple Rasam, How to make Pineapple Charu

Sweet, tangy, and lightly spiced, this Pineapple rasam/ charu/soup has a refreshing broth-like texture that’s both comforting and lively on the palate. In our home, rasam is never just one thing. While many kitchens hold on to the familiar tamarind or tomato version, my mom often surprises us with rasam made from fruits — each season bringing its own flavor to the table. One day it’s the sweet–tang of pineapple, another day the sharp freshness of narthangai, or the rustic depth of guava. These rasams aren’t experiments; they are quiet revivals of traditions where every fruit was respected for its natural taste, healing quality, and its ability to comfort.

Growing up, I never realized how unique this was — rasam shifting moods with the fruits on hand. Today, I see it as my mom’s way of carrying forward an old wisdom: that food can be playful, seasonal, and still soul-soothing. And so, I’ve gathered these fruit rasams into a little series — to celebrate the tang, the sweetness, the spice, and the memory each bowl carries.

Bite of History – Pineapple Rasam


Rasam has always been more than a humble soup — it is one of the oldest recorded South Indian dishes, with roots reaching back to Sangam literature. Early texts describe it as charu or saaru, a thin broth seasoned with pepper, cumin, and tamarind to kindle appetite and aid digestion. But over time, as trade routes flourished and orchards grew, fruits too found their way into the rasam pot.

In Tamil homes, narthangai rasam was valued as a medicinal tonic during the monsoon. In Telugu kitchens, mamidikaya charu (raw mango rasam) signaled the arrival of summer. Pineapple, a later entrant brought through coastal trade, was folded into rasam for its sweet–sour balance. Even Ayurvedic practice supported these variations, as fruits carried not just flavor but healing rasas — sour for digestion, sweet for nourishment, bitter for cleansing.

What began as a simple pepper–tamarind broth thus blossomed into countless regional versions, where every season and every fruit could tell its own story through a bowl of rasam.

Jump to Recipe

Ingredient Roles in Pineapple Rasam

IngredientRole in Rasam
PineappleAdds natural sweetness, tang, and body; balances the spice of rasam powder.
TamarindBrings depth and sourness, the traditional backbone of rasam.
TomatoEnhances umami and adds mild acidity to round out the flavors.
Cooked Toor Dal Gives thickness and a comforting, homely touch.
Rasam PowderThe flavor engine – pepper for heat, cumin for digestion, coriander for aroma.
Green ChiliProvides sharp spice to cut through the fruit’s sweetness.
Curry LeavesAdds fragrance and unmistakable South Indian character.
Coriander LeavesBrings freshness and a finishing herbal note.
GheeMedium for tempering; enriches the aroma and flavor of rasam.
Mustard Seeds & CuminCrucial for tempering – they pop and infuse the rasam with earthy tones.
Red Chili & HingAdds smokiness and digestive balance to the broth.
SaltUnites all tastes – fruit, spice, and sourness.

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Pineapple Rasam, How to make Pineapple Charu
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Pineapple Rasam, How to make Pineapple Charu

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Main Course, Side Dish, SoupCuisine: South Indian, Tamil Cuisine, Andhra CuisineDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

A tangy-sweet South Indian rasam made with fresh pineapple, tamarind, and aromatic spices — a comforting dish that’s both refreshing as soup and soulful with rice.

Ingredients for Pineapple rasam

  • ¼ cup, ¼ Pineapple (finely chopped, to puree)

  • 2 tablespoon, 2 Pineapple (finely chopped)

  • Tamarind, small lemon-sized ball (soaked in warm water)

  • 2 tablespoon, 2 Toor dal (pigeon peas) (cooked and mashed, optional but adds body)

  • 1 nos. 1 Tomato (chopped)

  • 1 nos. 1 Green chili (slit)

  • Curry leaves, few

  • 1½ teaspoon, 1½ Rasam powder

  • ¼ teaspoon, ¼ Turmeric

  • Salt, to taste

  • Coriander leaves, handful, chopped

  • For tempering:

  • 1 teaspoon, 1 Ghee

  • ½ teaspoon, ½ Mustard seeds

  • ½ teaspoon, ½ Cumin seeds

  • 1 nos. 1 Dry red chili

  • Hing, a pinch

Directions to make Pineapple Rasam/ Soup

  • Prep the Base
    Soak tamarind in warm water, extract juice.
    Blend pineapple chunks into a smooth puree. Keep aside some small pieces for garnish.
  • Cook the Rasam
    In a saucepan, add tamarind water, chopped tomatoes, curry leaves, turmeric, green chili, and a little salt.
    Boil until the raw smell of tamarind goes away.
  • Add Flavors
    Stir in rasam powder.
    Add the pineapple puree along with the cooked toor dal (if using).
    Mix in some fresh pineapple chunks for texture.
    Let it come to a gentle boil – don’t overboil, or the fruity aroma may fade.
  • Tempering
    Heat ghee in a small pan.
    Splutter mustard, cumin, red chili, and hing.
    Pour this tempering over the rasam and garnish with coriander.

Notes

  • 1 cup = 250 ml
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Directions to make Pineapple charu with step by step images

  • Soak tamarind
    Soak tamarind in warm water, extract juice.
  • Prepare pineapple puree
    Blend pineapple chunks into a smooth puree. Keep aside some small pieces for garnish.
  • Cook the Rasam
    In a saucepan, bring together tamarind water, chopped tomatoes, curry leaves, turmeric, green chili, and salt; once the raw smell subsides, stir in rasam powder, add pineapple puree with cooked toor dal (if using), drop in a few pineapple chunks for texture, and let it come to a gentle boil without overcooking to preserve the fruity aroma.
  • Tempering
    Heat ghee in a small pan. Splutter mustard, cumin, red chili, and hing.
    Pour this tempering over the rasam and garnish with coriander.

Pro Tips for Perfect Fruit Rasam/ Soup

  • Balance sweet and sour: If the fruit is very sweet (like pineapple or ripe guava), reduce tamarind slightly so the rasam doesn’t turn cloying.
  • Don’t overboil: Add fruit puree or juice after the tamarind base has cooked. Gentle simmering preserves aroma and freshness.
  • Use fresh rasam powder: Homemade rasam podi with pepper and cumin keeps flavors sharp; stale powder dulls the rasam.
  • Add fruit chunks for texture: Keep a few small pieces aside to drop in at the end — they give bursts of flavor.
  • Temper in ghee, not oil: A teaspoon of ghee elevates rasam’s fragrance and makes it feel traditional.

Serving Suggestions for Pineapple Charu/ Soup

  • Serve hot over steamed rice with papad or vegetable poriyal for a classic Tamil meal.
  • Pair pineapple or mango rasam with coconut-based curries (like aviyal or poricha kuzhambu) — the sweet–sour balance works beautifully.
  • For festive meals, fruit rasam often follows heavy gravies to aid digestion.

FAQs – Pineapple Charu

Q: Can I make pineapple rasam/soup without tamarind?

Yes! Use only pineapple puree and tomato for tanginess. This variation is lighter and works well if you want a no-tamarind rasam recipe.

Q: How do I make fruit rasam without rasam powder?

You can grind fresh pepper, cumin, and a little coriander instead. This gives a rustic flavor and is close to traditional Iyengar-style rasam without rasam powder.

Q: Which fruits are best for rasam?

Seasonal fruits like pineapple, raw mango, narthangai (citron), guava, and even pomegranate work well. Each creates a unique fruit rasam recipe from South India.

Q: Can I serve rasam as soup?

Absolutely. Many families enjoy rasam as a hot drink. Pineapple or guava rasam especially works as a South Indian fruit soup for digestion.

Q: How do I store leftover rasam?

Rasam tastes best fresh. But you can refrigerate it in glass containers for a day. Reheat gently without boiling to preserve the flavor of the fruit — ideal if you’re looking for make-ahead rasam recipes.

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