Pineapple Russam

Gluten free,vegetarian,vegan, low-cal, quick and easy recipe for a pineapple soup that is perfect for fall!

Vegetarian, vegan, gluten free, sweet, sour and peppery soup to welcome Fall!  Can be served hot or chilled!

Gluten free,vegetarian,vegan, low-cal, quick and easy recipe for a pineapple soup that is perfect for fall!
Simply delectable Pineapple Russum

 Fall has officially begun! I am one of those people who is saddened to see summer end. I love the warm weather and the cool desserts.

This week the transition to warm foods was made for me by this horrendous cold I caught. My head and my throat hurt a lot. I was moping around the house thinking of warm soothing soups when I remembered reading somewhere that pineapples are good to get rid of congestion. Plus pineapples remind us of warm tropical vacations, right? But I did not have the energy to go out and get a fresh pineapple so decided  a canned one would have to do 🙂

To the pineapple puree, I added ginger, black pepper and turmeric all known to chase a cold away plus some spices and lemon for good measure and for good taste. The sweet, sour peppery russam was finished with a  touch of coconut milk for a nice smooth finish.

This delectable russam reminded me of a cold pineapple soup I had at a fancy restaurant a few summers ago. I devoured this russam hot and my throat thanked me for it, but I am sure this Pineapple Russam will taste awesome chilled too.

And yes….I have chased my cold away….thanks for asking 🙂

Gluten free,vegetarian,vegan, low-cal, quick and easy recipe for a pineapple soup that is perfect for fall!
Mmmm the aroma of the toasted spices!

Pineapple Russam

  • Servings: 4 cups
  • Difficulty: easy
  • Print

Ingredients-

Spice mix-

  • ¼ teaspoon coriander seeds
  • ¼ teaspoon black peppercorn
  • 1 teaspoon cumin seeds
  • 2 dry red chilies

 For the Pineapple Russam broth-

  • 1 (20 ounce) can pineapple rings in pineapple juice
  • 2 cups water
  • ¼ inch slice of peeled ginger, bruised
  • 1 ½ teaspoons sugar/ brown sugar or stevia
  • 1/3 cup fresh lemon juice
  • Salt to taste

 For the tempering-

  • 1 teaspoon oil
  • ½ teaspoon urad dal
  • ½ teaspoon mustard seeds
  • 1 green chile split in the middle (optional)
  • 5~6 fresh curry leaves
  • 1/8 teaspoon asafetida powder
  • ¼ teaspoon turmeric powder

 

  • 1/3 cup coconut milk 

 

To make the Pineapple Russam- 

  1. Dry roast the coriander seeds, peppercorns, cumin seeds and dry red chiles until they are fragrant and change color slightly. Remove from heat, let cool and grind together. Set aside.
  2. Reserve 2 rings out of the can. Blend the rest with the pineapple juice.Makes 2 cups of the blended puree. Add the water, ginger lemon juice and salt.
  3. Heat the oil in a deep sauce pan over medium heat. Add the urad dal, mustard seeds, chile (if using) and the curry leaves. When the mustard seeds star to sputter, add the asafetida powder and turmeric powder.
  4. Pour the broth and add the ground spice mixture. Bring to a boil. Lower heat and simmer for 5 minutes.
  5. Add the coconut milk, stir and simmer for another minute.
  6. Serve with wedges cut out of the reserved pineapple rings.

The weather is getting cool this weekend.Taking my Pineapple Russum to Fiesta Friday co-hosted by the fabulous duo –Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes.

I hope you enjoy the unique flavor of Pineapple Russum !

Love,

<3

Sandhya

 

57 thoughts on “Pineapple Russam”

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  2. Such a lovely soup Sandhya! I am glad you are feeling better! We had a cold in the house this week too…..not a good beginning to the season. My daughter loves pineapples and I have to try this 😀

    Reply

    1. Thanks Antonia! I guess it must be the change in weather that is causing these colds.
      Hope you all are doing well now.

      Reply

    1. Thanks so much Ana! I figured if pineapple and coconut taste good together in pina coladas, why not rasam, right 🙂

      Reply

  9. As your fall starts Sandhya my spring has begun – both great seasons and so much better than Winter. I made a huge batch of pineapple pickle this year and loved it – never thought of pineapple as the base of a main dish so thanks for the inspiration!

    Reply

    1. Laura, I love spring and fall too! Pineapple pickle sounds so delicious too. I love the flavor of pineapple and when I read it is also a good decongestant, the russum soup came to mind .
      Happy spring to you!

      Reply

      2. Thanks so much Sumith. These compliments mean so much to me , coming from an amazingly talented person like you!

  16. I bet this soup creates the most amazing aroma in the home Sandhya! Gorgeous. My husband is in Delhi this week for work and I sure hope he gets to enjoy s soup as tasty as yours!

    Reply

    1. Thanks so much Johanne! The flavors in the is soup are more south Indian but Delhi will have foods from all over India and the world!

      Reply

  18. Just reading through these ingredients, I know I will want a bowl right NOW, Sandhya 🙂 I certainly hope it cured your sniffles and achy bones. The addition of the coconut milk had to have given it a smooth and velvety texture. There’s nothing quite like soup to overcome that nastiness. It has gotten so darn cold here today, after experiencing temps in the 90’s all of last week. Don’t think I’m quite ready for this just yet, but hopefully it will warm up pretty soon again. I was so glad to see that you and hubby finally made your trip out west, would loved to have seen more pictures of Buchart. Welcome back!

    Reply

    1. Thanks Loretta. Traditional russum does not have coconut milk but since mine was with pineapple, I thought if it works so well with pina colada, why not soup, right 🙂
      The temperatures dropped here too- it was 32 degrees this morning after a warm weekend.
      We had a great trip. We went to Seattle, Vancouver and Victoria.And of course, we ate many of the local favorites!

      Reply

  19. Once a long time ago, someone brought tomato rassam to Fiesta Friday and I’ve been haunted by rassam since 😄😄 I just need to try it! Now I have this pineapple version, too. Guess which one I’m going to try first?! Do you even need an answer?! 😄😄 Btw, when can you cohost again? I need cohosts this Friday and next week, too. Pls let me know.

    Reply

      2. Looking forward to it too. Antonia is such a sweet person. I am happy to be co-hosting with her. Thanks Angie!

  20. hi Sandhya
    What a showstopper! This sounds absolutely amazing! I might have to cook this today as it sounds so lovey, if not at least over the weekend! The flavours going… 🙂 thank you for sharing this, I can;t wait to try it!

    Reply

    1. Thanks so much Sarah! Yes I am feeling much better and having fun co-hosting FF whereit is hard to move away from your elderberry custard tart 😉

      Reply

    1. Thanks so much Deepa! Now thats a true compliment coming from Madraasi-a tamilian tales, right 🙂

      Reply

  24. Sandhya, so sorry to read of your cold, dear. <3
    I like soups cold in summer and warm (and spicy) in the cold weather. This pineapple sweet and sour soup (rassum) sounds delicious and will be on my shopping list a little later in the fall! 🙂

    Reply

  26. I make chicken soup for colds and flus. Works every time. However the Pineapple is very good for raising immunity and will certainly help in a flu or cold. Add spices and it is a healthy soup for sure. Will give it a try one day.

    Reply

    1. Thanks so much Rita!. I was thinking of you when I posted the Shakshuka. I remembered the Parsi dish with spinach and eggs I used to make from my mom’s recipes.

      Reply
  27. Pingback: Chili Cheese Toast with Corn, Mushroom and Avocado! – Indian and Indian Fusion Cooking in America

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