Watermelon Rasam

Watermelon Rasam is a unique and refreshing twist on the traditional South Indian rasam. Combining the sweet and juicy flavor of watermelon with tangy tamarind, earthy lentil water, and aromatic spices, this rasam offers a delightful balance of sweet, tangy, and spicy flavors. Enhanced with a flavorful seasoning of mustard seeds, cumin, and curry leaves, it’s garnished with coriander and watermelon pieces for added freshness. Perfect as a soup or to accompany rice, this rasam is a light and flavorful addition to any meal.

Watermelon Rasam

Recipe by S Kamala
Course: Rasam/Charu, SoupsCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

This 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.

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