WATERMELON RASAM

Water melon is a summer fruit that is rich in water content. After coming back from the scorching sunny day, we need to quench our thirst with this water rich fruit. Water melon by itself is sweet and there are a lot of recipes that can be made from it including sorbets, popsicles, drinks and even raita. While these are common, I tried up using watermelon in our humble rasam. Trust me, this is one of the soulful rasam that I have really liked. This watermelon rasam can be served with rice or can be had as such like a soup. I have used generous amount of mint leaves and green chili to this rasam, that compliments it so well. A bowl of this rasam with a ladle of well mashed rice will make a comfort meal for the stomach. Try this flavorful and colorful water melon rasam and leave in your comments. https://youtu.be/e31ueUU3LVM
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1.25 cup Chopped Watermelon
  • 1 stick Ripe Tomato
  • 2 stick Green Chilli
  • 1/4 tsp Turmeric Powder
  • 1 dash Salt
  • 3 stick Coriander Leaves
  • 3 stick Mint Leaves
  • 1/4 tsp Asafoetida Powder
    • To Make Rasam Powder
  • 1 tsp Coriander Seeds
  • 1 stick Red Chilli
  • 3/4 tsp Jeera Seeds
  • 1/2 tsp Pepper corns
    • Tempering Ingredients
  • 1 tsp Ghee
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Jeera Seeds
Instructions
  1. In a pan, add one chopped ripe tomato, 3/4th cup of watermelon and two slit green chillies. Add 2 cups of water and cook them for 5-6 mins until they turn soft.
  2. Make rasam powder with coriander seeds, one red chili, half a teaspoon of pepper and 3/4th teaspoon of Jeera Seeds. Grind them coarsely and set aside.
  3. Make juice from half a cup of water melon. Add them to the cooked tomato along with salt and turmeric powder.
  4. Add Asafoetida Powder and let them turn frothy.
  5. Garnish with a handful of coriander leaves and mint leaves.
  6. In a small pan, add a teaspoon of ghee. Once it is hot, add mustard seeds and Jeera Seeds. Transfer tempering to rasam and serve hot with mashed rice.
Recipe Notes

  • I have used 3/4th cups of watermelon and 1/2 cup of water melon juice. You can adjust the quantity based on your taste.
  • Do not avoid mint leaves and green chili in this rasam. They both go very well with watermelon and gives a wonderful flavor to it.
  • Do not boil the rasam like we do for sambhar. Switch off the flame once it turns frothy and begin to boil.