Do you know, you can prepare delicious rasam using sambar cucumber seeds? Sambar cucumber is also known as dosekai. Its skin is colorful with green and yellow patches. While preparing this cucumber for sambar or curd based morukolambu or majjigehuli or curry, do not discard the seeds. Wash, dry and store the dried seeds in a airtight container for preparing rasam. Just make sure that cucumber or seed does not taste bitter before storing the seeds.

This rasam does not require daal or lentil. It is a good fiber and protein source and drinking this will increase metabolism. It is a variety of Indian veggie soup!

Ingredients:

1. Dried sambar cucumber seeds – 2 Tbsp
2. Green chili -2
3. Black pepper – 8-10
4. Cumin – 2 tsp
5. Grated coconut – ½ cup
6. Salt – per your taste
7. Curry leaves – few
8. Mustard – ½ tsp
9. Coriander chopped – ¼ cup
10. Lemon juice – 2 Tbsp
11. Asafetida – little
12. Jaggery – small piece (optional)
13. Turmeric – ½ tsp
14. Red chili -1
15. Oil for seasoning

Preparation:

1. Grind dried cucumber seeds to paste with green chilies, black pepper, coconut, salt, coriander, and cumin with little water.
2. Using a proper strainer, strain the paste and collect the rasam liquid. Store the pulp in a box and refrigerate it (you can mix this pulp in vegetable curry).
3. Place vessel on medium heat and transfer the rasam liquid. Add 2 cups of water and turmeric. Bring it to boil and add salt.  If you prefer, you can add jaggery.
4. Prepare seasoning using oil, mustard, cumin, curry leaves, asafetida, and red chili.
5. Transfer seasoning to boiled rasam. Garnish with chopped coriander leaves and add lemon juice just before serving. Mix and serve the rasam.
6. One can drink this rasam or mix it with rice.