How to make Watermelon Kachumber Recipe - Watermelon and cucumber salad with tamarind pomegranate juice dressing.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Watermelon (तरबूज़), Cucumbers (खीरे)

Cuisine : Hyderabadi

Course : Snack

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Watermelon Kachumber

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Watermelon Kachumber checkout Watermelon Lollypop , Feta Stuffed Watermelon Leather . You can also find more Snack recipes like Thyme Paneer Paneer , Chicken And Oats Cake , Keema Frankie, California Prune and Palak kabab. Or try out these recipes from Hyderabadi Cuisine like Qaboli Pulao, Boote Ke Samose, Lemon Chicken, Mutton Jalfrazie.

Watermelon Kachumber Recipe Card

Watermelon Kachumber
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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Watermelon Kachumber

  • Watermelon peeled and cut into cubes 1/2 kilogram

  • Cucumbers 2 medium

  • Tamarind paste 1 1/2 tablespoons

  • Black pepper powder 1/2 teaspoon

  • Salt to taste

  • Spring onion greens a few strands

Method

Step 1

Mix together tamarind paste and pomegranate juice in a Nirlep non stick pan and cook. Cut the cucumbers into big cubes.

Step 2

Mix together cucumbers and watermelon in a bowl. Sprinkle ¼ tsp black pepper powder and salt and mix.

Step 3

When the pomegranate juice thickens, transfer it into a bowl. Add the remaining black pepper powder and salt and let it cool down to room temperature.

Step 4

Arrange spring onion green stalks on a serving plate, transfer the watermelon salad over them, drizzle the tamarind pomegranate dressing over and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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