Watermelon Rasam | How to make Watermelon Rasam

By Lata Lala  |  24th Dec 2016  |  
5 from 2 reviews Rate It!
  • Watermelon Rasam, How to make Watermelon Rasam
Watermelon Rasamby Lata Lala
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

13

2





About Watermelon Rasam Recipe

This watermelon rasam is little sweet and tangy. This is very different from regular rasam but very tasty. Recipe adapted from Chef Mountbatten Mani Iyer

Watermelon Rasam is an authentic dish which is perfect to serve on all occasions. The Watermelon Rasam is delicious and has an amazing aroma. Watermelon Rasam by Lata Lala will help you to prepare the perfect Watermelon Rasam in your kitchen at home. Watermelon Rasam needs 20 minutes for the preparation and 10 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Watermelon Rasam. This makes it easy to learn how to make the delicious Watermelon Rasam. In case you have any questions on how to make the Watermelon Rasam you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Lata Lala. Watermelon Rasam will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Watermelon Rasam

Ingredients to make Watermelon Rasam

  • Cooked toor dal 1 cup (this should be extremely watery and should have no trace of dal)
  • Watermelon juice 3 cups
  • ghee 2 tbsp
  • Salt to taste (preferably rock salt)
  • tamarind juice 1 cup (from a tiny ball of tamarind)
  • 1/4 tsp red chilly powder
  • turmeric powder - 1/4 tsp
  • 1/2 tsp Hing/ asafoetida
  • jaggery 1/2 tsp
  • Rasam powder(1) 1 spoon
  • Rasam powder (2) for garnish (recipe below)
  • Ingredients to make rasam powder 2: (this powder to be made preferably before making the rasam for freshness and added flavour)
  • ghee 1tsp
  • Hing / asafoetida 1/4 tsp
  • Toor dal 1.5 tbsp
  • Channa Dhal 1.5 tbsp
  • jeera 1 tsp
  • pepper 1.5 tbsp
  • coriander seeds 3 tbsp
  • Whole red chilly 10 nos (can increase if you want more spice)
  • curry leaves few
  • coriander leaves finely chopped

How to make Watermelon Rasam

  1. To make Rasam powder (2) for Garnish
  2. Heat ghee in a wok, add toor dhal, channa dhal and fry till golden brown
  3. add pepper corns Once they pepper corn cplutters, add coriander seeds
  4. fry till golden brown (or till the raw smell dissappears)
  5. Add red chillies and fry till the red chillies inflate and are fried.
  6. Add curry leaves and once you hear them crackle
  7. add some jeera and immediately turn off the flame
  8. Cool this mixture down and grind to a coarse powder
  9. Your garnish powder is ready.
  10. Store in glass bottle for later use
  11. Method to make Watermelon Rasam:
  12. Pour tamarind juice into a wok
  13. add turmeric powder, red chilly powder, hing, salt, curry leaves and jaggery and bring to a boil
  14. Add a little water to the boiling mixture if you think it is a little too thick
  15. Let it boil till the raw smell of the tamarind fades
  16. add chopped coriander leaves
  17. Now add the rasam powder (1)
  18. Allow to boil and add the watermelon juice
  19. Add some pepper powder and let it boil
  20. Add the cooked dal water and let it boil just a little bit
  21. Add the powder that is used to garnish and immediately turn off the flame
  22. For tempering:
  23. Add ghee in a separate wok,
  24. temper mustard seeds, jeera and pour over rasam
  25. Add a squeeze of half a lemon
  26. The tempering and squeezing of lemon is done after turning off the stove always.

My Tip:

There are 2 powders that need to be used to make this rasam. Rasam powder 1 should be added while making the rasam and Rasam garnish powder to be added after the rasam is made. The secret tip Try and use your hand as much as possible while cooking, especially while making Rasam. Your hand imparts flavour that no ladle can

Reviews for Watermelon Rasam (2)

Bhavisha Bhatta year ago

sounds interesting...will surely try ...
Reply

aliza singha year ago

super interesting
Reply

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