Watermelon Rasam Recipe
A vegetarian South Indian Recipes recipe with watermelon - juice, tamarind water, tablespoons arhar dal (split toor dal). Ready in 20 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
21 steps- 1
To begin making the Watermelon Rasam recipe, cut watermelon into pieces and remove seeds
watermelon - juice(2 cups)tamarind water(1 cup)rasam powder(1 teaspoon)cumin seeds (jeera) - crushed(1 teaspoon)mustard seeds(1/2 teaspoon) - 2
Add it to blender and puree it
- 3
Strain it to extract the fresh juice
watermelon - juice(2 cups)lemon - juice(1/2) - 4
Soak tamarind in enough water and extract the tamarind juice
watermelon - juice(2 cups)tamarind water(1 cup)lemon - juice(1/2) - 5
Wash and pressure cook the dal adding enough water for 3 whistles, Turn off the flame
tamarind water(1 cup) - 6
Allow the pressure to release naturally
- 7
Open the lid and completely mash the dal
- 8
Take tamarind juice in a bowl, add watermelon juice to it and mix well
watermelon - juice(2 cups)tamarind water(1 cup)lemon - juice(1/2) - 9
Now add crushed garlic and pepper, cumin mixture to the juice mixture and mix
watermelon - juice(2 cups)cloves garlic - crushed(6)whole black peppercorns - crushed(1/2 teaspoon)cumin seeds (jeera) - crushed(1 teaspoon)lemon - juice(1/2) - 10
Add turmeric powder, chilli powder, rasam powder, Asafoetida and required salt to it
rasam powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)salt - to taste - 11
Mix well
- 12
Pour this mixture to the cooked dal in a pan
- 13
Boil in medium flame adding little water if needed
tamarind water(1 cup) - 14
Meanwhile, heat ghee in another pan
teaspoons ghee(2) - 15
Add mustard seeds and once it splutters, add the curry leaves
cumin seeds (jeera) - crushed(1 teaspoon)mustard seeds(1/2 teaspoon)curry leaves(6)coriander (dhania) leaves - for garnishing - 16
This is the tempering
- 17
Once rasam starts boiling and becomes frothy
rasam powder(1 teaspoon) - 18
Switch off the flame and add the tempering
- 19
Squeeze the lemon juice and garnish with coriander leaves
watermelon - juice(2 cups)curry leaves(6)coriander (dhania) leaves - for garnishinglemon - juice(1/2) - 20
It is ready to be served
- 21
To beat the heat, you can enjoy this delicious and flavourful Watermelon Rasam with Steamed rice, Beetroot Thoran with a dollop of ghee
watermelon - juice(2 cups)tamarind water(1 cup)rasam powder(1 teaspoon)teaspoons ghee(2)
Rate this recipe
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Watermelon Rasam Recipe
A vegetarian South Indian Recipes recipe with watermelon - juice, tamarind water, tablespoons arhar dal (split toor dal). Ready in 20 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Watermelon Rasam recipe, cut watermelon into pieces and remove seeds
watermelon - juice(2 cups)tamarind water(1 cup)rasam powder(1 teaspoon)cumin seeds (jeera) - crushed(1 teaspoon)mustard seeds(1/2 teaspoon) - 2
Add it to blender and puree it
- 3
Strain it to extract the fresh juice
watermelon - juice(2 cups)lemon - juice(1/2) - 4
Soak tamarind in enough water and extract the tamarind juice
watermelon - juice(2 cups)tamarind water(1 cup)lemon - juice(1/2) - 5
Wash and pressure cook the dal adding enough water for 3 whistles, Turn off the flame
tamarind water(1 cup) - 6
Allow the pressure to release naturally
- 7
Open the lid and completely mash the dal
- 8
Take tamarind juice in a bowl, add watermelon juice to it and mix well
watermelon - juice(2 cups)tamarind water(1 cup)lemon - juice(1/2) - 9
Now add crushed garlic and pepper, cumin mixture to the juice mixture and mix
watermelon - juice(2 cups)cloves garlic - crushed(6)whole black peppercorns - crushed(1/2 teaspoon)cumin seeds (jeera) - crushed(1 teaspoon)lemon - juice(1/2) - 10
Add turmeric powder, chilli powder, rasam powder, Asafoetida and required salt to it
rasam powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)red chilli powder(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)salt - to taste - 11
Mix well
- 12
Pour this mixture to the cooked dal in a pan
- 13
Boil in medium flame adding little water if needed
tamarind water(1 cup) - 14
Meanwhile, heat ghee in another pan
teaspoons ghee(2) - 15
Add mustard seeds and once it splutters, add the curry leaves
cumin seeds (jeera) - crushed(1 teaspoon)mustard seeds(1/2 teaspoon)curry leaves(6)coriander (dhania) leaves - for garnishing - 16
This is the tempering
- 17
Once rasam starts boiling and becomes frothy
rasam powder(1 teaspoon) - 18
Switch off the flame and add the tempering
- 19
Squeeze the lemon juice and garnish with coriander leaves
watermelon - juice(2 cups)curry leaves(6)coriander (dhania) leaves - for garnishinglemon - juice(1/2) - 20
It is ready to be served
- 21
To beat the heat, you can enjoy this delicious and flavourful Watermelon Rasam with Steamed rice, Beetroot Thoran with a dollop of ghee
watermelon - juice(2 cups)tamarind water(1 cup)rasam powder(1 teaspoon)teaspoons ghee(2)
Rate this recipe
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