SIDE DISH · VARIETY RICE

WATERMELON RASAM RECIPE

watermelon rasam

What?? Watermelon rasam…. Yes you heard me right. It is such a flavorful, delicious rasam recipe adding watermelon juice. I came across this recipe in puliyogaretravels, where this recipe is shared and taught by the popular cook Mountbatten Mani Iyer. I also saw the recipe in food show sutralam suvaikkalam. I am a very big fan for this show and tried few recipes from it.

watermelon rasam

Coming back to the recipe, I have slightly modified the recipe according to my method and taste. Watermelon is wonderful summer fruit and this rasam recipe is a must try in this season. The rasam is mildly sweet, tangy and spicy. You can enjoy it with rice, appalam or vadam.


watermelon rasam

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watermelon rasam

I have uploaded the video recipe of this watermelon rasam below.

Total time required : 25 minutes

No. Of serving : 3-4

INGREDIENTS:

  • Fresh Watermelon juice – 2 cups
  • Tamarind juice – 1 cup
  • Toor dal / masoor dal – 3 tbsp
  • Garlic – 6 pods
  • Rasam powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 1/2 tsp
  • Asafoetida – 1/4 tsp
  • Pepper seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Ghee – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 6
  • Coriander leaves – for garnishing
  • Lemon – 1/2
  • Salt – as required

PREPARATION:

1. Cut watermelon into pieces and remove seeds. Add it to blender and puree it. Strain it to extract the fresh juice.

2. Soak tamarind in enough water and extract the tamarind juice.

3. Wash and cook the dal adding enough water until it is completely mashable.

4. Crush garlic and keep aside. Crush pepper seeds and cumin seeds together.

METHOD:

1. Take tamarind juice in a bowl, add watermelon juice to it and mix with a spoon.

2. Now add crushed garlic and pepper, cumin mixture to the juice mixture and mix.

3. Add turmeric powder, chilli powder, rasam powder, Asafoetida and required salt to it. Mix well.

4. Pour this mixture to the cooked dal in a pan. Boil in medium flame adding little water if needed.

5. Meanwhile, heat ghee in another pan. Add mustard seeds and once it splutters, add the curry leaves. This is the tempering.

6. Once rasam starts boiling and becomes frothy. Switch off the flame and add the tempering.

7. Squeeze the lemon juice and garnish with coriander leaves.

watermelon rasam

8. The tasty watermelon rasam is ready.

watermelon rasam

Serve it hot with rice and appalam.

watermelon rasam

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