Roasted Pineapple, pureed 1 ½ cup
On1y Soup Seasoning 1 ½ tbsp
Garlic paste 1 tbsp
Cumin powder 1 tsp
Pigeon pea lentil/ toordaal, boiled ¼ cup
Boiled toor dal water 4 cups
Salt to taste 1
For Tempering 1
Oil 1 tsp
Mustard seeds ½ tsp
Urad dal ¼ tsp
Asafetida a pinch 1
Curry leaves 7-8 no
Red chili broken 1 no
Black olives, sliced 5-6
Coriander leaves, chopped handful 1


  1. Add roasted pineapple puree, garlic paste, cumin powder, dal water, ON1y soup seasoning in soup pan and bring it to boil. When it starts boiling reduces the flame and simmers for 10 minutes.
  2. While the rasam is simmering, prepare the tempering. Heat olive oil in a small pan, add mustard seeds, and as they splutter, add urad dal, red chilies, curry leaves and asafetida. Once the rasam releases its flavor, pour the tempering to the simmering rasam. Simmer for more 2-3 minutes and finish with olives and coriander leaves.