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Wednesday, 4 September 2019

Watermelon Rasam

          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. 

Note - 

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.

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