Watermelon Rasam |Darboosani Rasam
A sweet and savory rasam or soup prepared with watermelon juice and spiced up with rasam powder and pepper powder.
Main Course, rice accompaniment
South Indian, TamilNadu
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
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Ghee or Oil - 2 tsps
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.
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.
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.