Watermelon Rasam

Mix together garlic paste, tamarind paste, rasam powder, pepper powder and red chilli powder with some water add 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.