Watermelon Rasam |Darboosani Rasam

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For the 23rd  day and for the 23rd alphabet W, I am sharing the Watermelon (Darboosani) Rasam recipe. We all know about pine apple rasam and this rasam is pretty much similar to the pine apple rasam and I am replacing it with watermelon. The key thing in this rasam is to adjust the quantity of rasam powder based on the sweetness of the watermelon.

I was struggling with the recipe starting with D. I have already posted about dosa so wanted to try something different.  This recipe was suggested by my friend JV and I was contemplating if I should post it under D or W. But tried  dindigul Thalappakatti biryani for D and  that went under D and here is the W post. The history or rather I should say the history behind the man who created this recipe was quiet interesting. This is one of the popular recipes of Mountbatten Mani Iyer who is famous for his catering services and he is based out of Mylapore, Chennai. Our friend JV was showing me one of his cookery shows and this recipe was very intriguing and my love towards rasam made to try it right away and then I realized I got the recipe for W. :-)

The original recipe called for rasam powder and red chilly powder so as to compensate the sweetness of watermelon and also the recipe used only cooked toor dal water not the toor dal itself. But I added more rasam powder and skipped red chili powder and also added toor dal along with toor dal water. Traditionally they use katti perungayam or solid hing instead of the powdered one, but I went with powdered one.

So here is what I did,

Ingredients:

• Rasam Powder – 1.5 tbsps
• Pepper Powder – 1/2 tsp
• Turmeric powder – 1 tsp
• Water melon juice – 1.5 cups
• Salt – 2 .5 tsps
• Tamarind paste – 1 tbsp
• Water – 2 cups + water for cooking the dal.
• Chopped Cilantro – 2 tbsps
• Curry leaves – 1 strand
• Toor dal – 1/4 cup
• Hing – 1/2 tsp
• For tempering
• Mustard seeds – 1 tsp
• Cumin Seeds – 1 tsp
• Ghee or Oil – 2 tsps

Prep-Work:

• Wash and pressure cook the toor dal with water and turmeric powder. Once it’s cool down mash it well and set aside.
• Puree the water melon and extract about 1.5 cups of juice. Strain and filter the juice.

• Mix the tamarind paste with 1 cup of water and set aside. If you are using tamarind, soak a small gooseberry sized tamarind in water for half an hour and extract the juice.

Steps:

• In heavy bottomed pan or vessel/patram, add the tamarind extract, rasam powder, pepper powder, salt, turmeric powder and hing. Mix well.

• Now heat this in medium flame and let it simmer.
• Once it starts to simmer, add the cilantro and curry leaves and let it simmer again.
• Now add the filtered water melon juice and let it simmer again.

• Then finally add the cooked and mashed toor dal and let it simmer.
• Once the froth forms, turn of the heat.

• In a separate tadka pan, add ghee.
• Once the ghee is hot, add the cumin seeds and mustard seeds.
• As they start to splutter, add it to the rasam.

That’s it. Yummy watermelon rasam is ready. Serve hot with rice and poriyal.

Notes:

Instead of mashed toor dal, toor dal water can be used too.
Also depending upon the sweetness of watermelon juice, adjust the rasam powder. If required add 1/2 tsp of chilly powder.
Adjust the spices and salt according to your taste preference.

Watermelon Rasam |Darboosani Rasam

A sweet and savory rasam or soup prepared with watermelon juice and spiced up with rasam powder and pepper powder.

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Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Course: Main Course, rice accompaniment

Cuisine: South Indian, TamilNadu

Author: Srividhya G

Ingredients

• Rasam Powder - 1.5 tbsps
• Pepper Powder - 1/2 tsp
• Turmeric powder - 1 tsp
• Water melon juice - 1.5 cups
• Salt - 2 .5 tsps
• Tamarind paste - 1 tbsp
• Water - 2 cups + water for cooking the dal.
• Chopped Cilantro - 2 tbsps
• Curry leaves - 1 strand
• Toor dal - 1/4 cup
• Hing - 1/2 tsp
• For tempering
• Mustard seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Ghee or Oil - 2 tsps

Instructions

Prep-Work

• Wash and pressure cook the toor dal with water and turmeric powder. Once it’s cool down mash it well and set aside.
• Puree the water melon and extract about 1.5 cups of juice. Strain and filter the juice.
• Mix the tamarind paste with 1 cup of water and set aside. If you are using tamarind, soak a small gooseberry sized tamarind in water for half an hour and extract the juice.

Steps

• In heavy bottomed pan or vessel/patram, add the tamarind extract, rasam powder, pepper powder, salt, turmeric powder and hing. Mix well.
• Now heat this in medium flame and let it simmer.
• Once it starts to simmer, add the cilantro and curry leaves and let it simmer again.
• Now add the filtered water melon juice and let it simmer again.
• Then finally add the cooked and mashed toor dal and let it simmer.
• Once the froth forms, turn of the heat.
• In a separate tadka pan, add ghee.
• Once the ghee is hot, add the cumin seeds and mustard seeds.
• As they start to splutter, add it to the rasam.
• That’s it. Yummy watermelon rasam is ready. Serve hot with rice and poriyal.

Notes

• Instead of mashed toor dal, toor dal water can be used too.
• Also depending upon the sweetness of watermelon juice, adjust the rasam powder. If required add 1/2 tsp of chilly powder.
• Adjust the spices and salt according to your taste preference.

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