Let me be honest, right now as I hunker down facing my PC to put together pineapple rasam recipe, I am actually feeling the wonderful flavors in the breeze. This rasam has been there for lunch and dinner for about 3 days in a row and none of us ever felt that it’s reappearing on dining table. Moreover even the leftover rasam has been slurped off clean like a soup. I am wondering where in the world this wonderful pineapple rasam has been for all these years?? How could I overlook such a aromatic, spicy and colorful recipe out of newspaper collection??
Anyways, this delectable pineapple rasam in which pepper, chilly and cumin are harmoniously combined with tangy pineapple puree has got warm welcome at my home. We all being rasam lovers have food heaven atmosphere now.
The rasam tastes best when you use a pineapple that has little sour plus sweet note. Because you are not using any additional sweet or sour agents like tamarind or jaggery here, a good pineapple itself is prominent in taste factor.
You can play around with recipe like adding garlic and rasam powder which would also taste unique. What I love the most in pineapple rasam is it’s unique flavor that can drag anyone towards kitchen and act like appetizer.