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Watermelon Rasam

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  • 12 Comments

 

 

A few days back, while going through Facebook, I came across an interesting post. What intrigued me was the title “Mountbatten Iyer’s Watermelon Rasam“. On reading further, I found out that this was a recipe developed by Mountbatten Iyer, a well known Chef in Chennai. Watermelon Rasam was something I have never heard of and I so badly wanted to try it out. However I decided to halve the recipe. The result was a beautiful balance of flavours.

My apologies to you for not taking the step- by step pictures as I had some issues with my camera. Shall definitely update this post with pictures as soon as I can.

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Watermelon Rasam
A few days back, while going through Facebook, I came across an interesting post. What intrigued me was the title "Mountbatten Iyer's Watermelon Rasam". On reading further, I found out that this was a recipe developed by Mountbatten Iyer, a well known Chef in Chennai.
Cuisine tamil
Cook Time 10 minutes
Servings
Ingredients
Rasam powder 1
Rasam powder 2
For Tempering
Cuisine tamil
Cook Time 10 minutes
Servings
Ingredients
Rasam powder 1
Rasam powder 2
For Tempering
Instructions
  1. Please note that the cooked lentil should be very watery with no trace of lentils. Basically it is a lentil soup.
  2. Rasam powder 1
  3. Powder the cumin seeds and peppercorn to a fine powder. Keep aside
  4. Rasam powder 2
  5. Heat clarified butter in a pan.
  6. Add the pigeon pea and bengal gram and fry till golden brown.
  7. Add peppercorns. When they start to splutter, add the coriander seeds.
  8. Fry till golden brown.
  9. Add red chillies and fry till they swell and become glossy.
  10. Tip in the curry leaves. Once they crackle, add the cumin seeds and turn off flame.
  11. Allow to cool.
  12. Grind the cooled mixture coarsely. Keep aside.
  13. Rasam
  14. Take tamarind water, turmeric powder, chilli powder, asafoetida, salt, curry leaves and jaggery in a pan.
  15. Bring to a boil.
  16. You may add water if you find the mixture to be thick.
  17. Once the raw smell of tamarind goes, add the chopped coriander leaves.
  18. Tip in the rasam powder 1 and mix well.
  19. Once the mixture starts to boil, add the strained watermelon juice.
  20. When it comes to a boil, add the lentil soup.
  21. When it starts to boil, add the rasam powder 2 and switch off flame.
  22. Heat clarified butter in a pan.
  23. Add the mustard seeds.
  24. When they start to splutter, add the cumin seeds.
  25. Switch off flame and pour this over the Rasam.
  26. Squeeze half a lime over the rasam.
  27. Serve warm.
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  1. Sujata Shukla says:

    Awesome Mareena! Must try this. And intriguing background for this recipe!

  2. Sujata Shukla says:

    Awesome Mareena! Must try this. And intriguing background for this recipe!

  3. Mareena Jerrish says:

    Thank you

  4. Mareena Jerrish says:

    Thank you

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  7. Prakrithi Unnati says:

    Excellent..

  8. Prakrithi Unnati says:

    Excellent..

  9. Prakrithi Unnati says:

    Excellent..

  10. Prakrithi Unnati says:

    Excellent..

  11. Prakrithi Unnati says:

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  12. Prakrithi Unnati says:

    Awesome… http://www.unnatisilks.com

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