Watermelon Rasam Recipe
Watermelon Rasam Recipe is an out of the box rasam recipe. Watermelon is wonderful summer fruit and this rasam recipe is a must try this season in your kitchen.
Watermelon Rasam Recipe is a completely offbeat recipe of a arasam made with watermelon. The rasam is mildly sweet, tangy and spicy. It is easy to make and can be enjoyed along with your South Indian meals. It is delightful to drink and also requires less ingredients to make it.
To beat the heat, you can enjoy this delicious and flavourful Watermelon Rasam with Steamed rice, Beetroot Thoran with a dollop of ghee.
If you like this recipe, you can also try other Rasam recipes such as
5 M
15 M
20 M
4 Servings
Ingredients
- 2 cups Watermelon , juice
- 1 cup Tamarind Water
- 3 tablespoons Arhar dal (Split Toor Dal)
- 6 cloves Garlic , crushed
- 1 teaspoon Rasam Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Whole Black Peppercorns , crushed
- 1 teaspoon Cumin seeds (Jeera) , crushed
- 2 teaspoons Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 6 Curry leaves
- Coriander (Dhania) Leaves , for garnishing
- 1/2 Lemon , juice
- Salt , to taste
How to make Watermelon Rasam Recipe
To begin making the Watermelon Rasam recipe, cut watermelon into pieces and remove seeds. Add it to blender and puree it. Strain it to extract the fresh juice.
Soak tamarind in enough water and extract the tamarind juice.
Wash and pressure cook the dal adding enough water for 3 whistles, Turn off the flame.
Allow the pressure to release naturally. Open the lid and completely mash the dal.
Take tamarind juice in a bowl, add watermelon juice to it and mix well.
Now add crushed garlic and pepper, cumin mixture to the juice mixture and mix.
Add turmeric powder, chilli powder, rasam powder, Asafoetida and required salt to it. Mix well.
Pour this mixture to the cooked dal in a pan. Boil in medium flame adding little water if needed.
Meanwhile, heat ghee in another pan. Add mustard seeds and once it splutters, add the curry leaves. This is the tempering.
Once rasam starts boiling and becomes frothy. Switch off the flame and add the tempering. Squeeze the lemon juice and garnish with coriander leaves. It is ready to be served.
To beat the heat, you can enjoy this delicious and flavourful Watermelon Rasam with Steamed rice, Beetroot Thoran with a dollop of ghee.
Watermelon Rasam Recipe is part of the Beat The Heat With Summer Vegetables
