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, Cucumbers

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.

Watermelon Kachumber Recipe - how to make Watermelon Kachumber

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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • 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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