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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. 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.

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.
Cook Time 10 mins
Total Time 10 mins
Cuisine tamil

Ingredients
  

  • 1 cup Tamarind water
  • 1/4 teaspoon Turmeric powder powder
  • 1/2 teaspoon chilly Red powder
  • 1/4 teaspoon Asafoetida
  • to taste Salt (preferably rock salt)
  • 1/2 teaspoon Jaggery
  • 3 cups Watermelon juice u2013 (strained without seeds)
  • 2 tbsps Butter Ghee Clarified /
  • 1 cup Pigeon pea Cooked (toor dal) soup

Rasam powder 1

  • 2 teaspoons Peppercorns Whole
  • 1 teaspoon Cumin seeds

Rasam powder 2

  • 1 teaspoon Butter Ghee Clarified /
  • 1/4 teaspoon Asafoetida
  • 1 - 1/2 tablespoons Pigeon pea (toor dal)
  • 1 - 1/2 tablespoons Bengal gram (Chana dal)
  • 1 - 1/2 tablespoons Pepper powder
  • 3 tablespoons Coriander seeds
  • 10 nos chilly Whole red u2013 (can increase if you want more spice)
  • 1 teaspoon Cumin seeds
  • Curry leaves
  • 2 tablespoons Coriander leaves finely chopped

For Tempering

  • 1 teaspoon Butter Ghee Clarified /
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds

Instructions
 

  • Please note that the cooked lentil should be very watery with no trace of lentils. Basically it is a lentil soup.
  • Rasam powder 1
  • Powder the cumin seeds and peppercorn to a fine powder. Keep aside
  • Rasam powder 2
  • Heat clarified butter in a pan.
  • Add the pigeon pea and bengal gram and fry till golden brown.
  • Add peppercorns. When they start to splutter, add the coriander seeds.
  • Fry till golden brown.
  • Add red chillies and fry till they swell and become glossy.
  • Tip in the curry leaves. Once they crackle, add the cumin seeds and turn off flame.
  • Allow to cool.
  • Grind the cooled mixture coarsely. Keep aside.
  • Rasam
  • Take tamarind water, turmeric powder, chilli powder, asafoetida, salt, curry leaves and jaggery in a pan.
  • Bring to a boil.
  • You may add water if you find the mixture to be thick.
  • Once the raw smell of tamarind goes, add the chopped coriander leaves.
  • Tip in the rasam powder 1 and mix well.
  • Once the mixture starts to boil, add the strained watermelon juice.
  • When it comes to a boil, add the lentil soup.
  • When it starts to boil, add the rasam powder 2 and switch off flame.
  • Heat clarified butter in a pan.
  • Add the mustard seeds.
  • When they start to splutter, add the cumin seeds.
  • Switch off flame and pour this over the Rasam.
  • Squeeze half a lime over the rasam.
  • Serve warm.

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