Rasam is an integral part of a South Indian platter. It can be enjoyed either with rice or as a soup. Both ways it just tastes yummy. Rasam is my personal favourite and I like experimenting. So today let me share my version of a fruit based rasam, prepared out of some overripe watermelon. It was my first try and it turned out just perfect and lip smacking. It was sweet, tangy and spicy - all the flavours at one go. So do give it a try and surprise your loved ones with this unique fusion recipe.
- 3 cups watermelon puree
- 1 tsp. oil
- 1 tsp. ghee
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tsp. tamarind paste
- 1/2 tsp. pepper powder
- 1 tsp. red chili powder
- 1 tsp. garlic paste
- 1 tbsp. rasam powder
- salt to taste
- 1 tbsp. coriander leaves, chopped
Mix together garlic paste, tamarind paste, rasam powder, pepper powder and red chili powder with some water ad keep aside.
Heat oil and ghee in a pan. Temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Saute for a few seconds.
Add the spice paste and saute till the oil separates. Now add the watermelon puree and salt to taste. Bring it to a boil and simmer for 2-3 minutes on a low flame.
When done, switch off the flame. Garnish with coriander leaves and serve with steamed rice or just as it is as a soup.
1. You can add some water to dilute the consistency of the rasam.
2. To extract tamarind pulp, soak a lemon size tamarind in required quantity of lukewarm water for 30 minutes.
3. If preferred, some amount of boiled and pureed dal can also be used.