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Watermelon Rasam

20 Nov

Pucchakaya Rasam.

Watermelon is blended into juice and spiced up with spices. Finally the rasam is tempered with mustard seeds and curry leaves.
Makes: around a Cup of Watermelon Rasam.


Seedless Watermelon 1/2 Small One
Tamarind Extract 1/2 tsp
Red Chili Powder 1/4 tsp
Cumin Powder 1/4 tsp
Salt to taste


Mustard seeds 1/2 tsp
Green Chiles 1
Curry leaves 5
Oil 1/4 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Chop a slice of watermelon and keep aside.
Grind watermelon into juice using a blender.

Heat a sauce pot on low heat, add all talimpu ingredients in order.
When mustard seeds start to splutter, pour in the watermelon juice, tamarind extract, cumin powder, red chili powder and salt.
Stir and add chopped watermelon.
Serve watermelon rasam with steamed rice.
Notes: Make sure watermelon is not extremely sweet.

Suggestions: Add black pepper to spice up the rasam if necessary.
Variations: You can also use yellow watermelon.
Other Names: Watermelon Rasam, Pucchakaya Rasam.