Pineapple Rasam

Pineapple Rasam

Rasam is a spicy South Indian soup-like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is watery in consistency.  My Mum always made Tomato Rasam every week which none of her children liked.  Imagine my horror when I got married and found out that my husband loved it.  Over the years, I learnt to make a variety of rasam for my spouse and he always looked forward to them.  Recently I came across and interesting recipe for Pineapple Rasam that used the skin of the fruit to make a delicious concoction.  Since we buy pineapple frequently, I started making the rasam  often and it is one rasam I would willingly drink at any time. Apparently the peel  contains bromelain, a proteolytic enzyme known for its digestive properties. Studies have highlighted the pharmacological properties of pineapple peel, such as its potential anti-parasitic effects, alleviation of constipation, and benefits for individuals with irritable bowel syndrome (IBS) .pubmed.ncbi.nlm.nih.gov/38484117/#:~:text=The%20peel%20also%20contains%20bromelain,irritable%20bowel%20syndrome%20(IBS).

Pineapple skin is rich in essential nutrients, including calcium, potassium, vitamin C, carbohydrates, dietary fiber, and water. And that is why we enjoy using it whenever we can.

The Recipe For Pineapple Rasam

This is a very simple recipe and anyone can make it.  If you’d like to add tomatoes, go ahead.  I prefer this version, so that the pineapple flavour comes through.

Ingredients For Pineapple Rasam:

Seasoning:

Method:

Some Other Recipes For You To Make

Mango Rasam Sweet And Sour

My Mum always paired Rasam with Fried Fish which is an awesome combination.

Ma’s Fried Fish Recipe

Mangalorean Style Green Masala Fried Fish

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