Watermelon Rasam is a unique and refreshing twist on the traditional South Indian rasam. This rasam combines the sweet and juicy flavor of watermelon with tangy tamarind. It also includes earthy lentil water and aromatic spices. It offers a delightful balance of sweet, tangy, and spicy flavors. Enhanced with seasoning of mustard seeds, cumin, and curry leaves, it features coriander for garnish. It also includes watermelon pieces for added freshness. Perfect as a soup or to go with rice, this rasam is a light and flavorful addition to any meal.
Table of Contents
How to make
Watermelon Rasam is a refreshing and unique South Indian soup that combines the sweetness of watermelon with traditional spices. To prepare it, start by removing the skin and seeds from the watermelon. Then, blend it into a smooth puree to yield 2 cups of juice. Next, soak tamarind in water and extract 1 cup of tamarind juice. Prepare 1 cup of diluted cooked thuvar dal (pigeon pea) water.
In a pan, lightly fry red chilies, coriander seeds, thuvar dal, pepper, and cumin seeds in oil until fragrant. Grind the mixture into a coarse powder. In a vessel, combine the tamarind water with turmeric and salt, and bring it to a boil. Once boiling, add the watermelon juice and allow it to simmer. Then, mix in the thuvar dal water and the ground spice mixture, stirring well.
Finish the dish by seasoning with mustard seeds, cumin, and curry leaves, and remove from heat. Add a few drops of lemon juice for brightness, and garnish with fresh coriander leaves and small pieces of watermelon. Serve warm for a delightful twist on traditional rasam.
Watermelon Rasam Recipe
Watermelon Rasam
4
servings5
minutes15
minutesThis watermelon rasam is slightly sweet and sour and can be served with rice. Some people also have it as a Soup.
Ingredients
Watermelon – 1 big piece
Tamarind – Big Gooseberry size
Cooked thuvar dal – 1/4 cup
Turmeric Powder – 2 pinches
- To fry and grind:
Red Chillies – 2
Coriander seeds (Daniya) – 1 tablespoon
Thuvar dal – 1 teaspoon
Black Pepper – 1 teaspoon
Jeeragam (Cumin) – 1 teaspoon
- For seasoning:
Ghee or oil – 1 teaspoon
Mustard – 1/2 teaspoon
Jeeragam (Cumin) – 1/2 teaspoon
Asafoetida Powder – 2 pinches
Curry leaves – few
Coriander leaves – few
Lemon Juice – few drops
Salt – 1 teaspoon or as per taste
Directions
- Remove the outer skin and seeds from watermelon. Cut it into big pieces and grind it to a fine puree. We need 2 cups of watermelon juice.
- Soak tamarind in water and extract the juice. Take one cup tamarind water and keep aside.
- Add enough water to the cooked thuvar dal and make it to 1 cup dal water.
- In a teaspoon of oil fry red chillies, coriander seeds, thuvar dal, peeper and jeeragam. Cool it and grind it to a coarse powder.
- Put the tamarind water in a vessel. Add turmeric powder and salt. Bring to boil.
- When it starts boiling, add watermelon juice and again allow to boil.
- Then add thuvar dal water. When it starts boiling, add the coarsely ground powder and stir well.
- Season it with mustard, jeeragam (cumins) and curry leaves. Remove from stove.
- Add few drops of lemon juice.
- Garnish with coriander leaves and few pieces of watermelon.