Mangalore Cucumber Seeds Saaru ( Rasam )

          When I posted Mangalore Cucumber Palya/Stir-Fry, I had told that I had saved the seeds for doing another dish called Saaru. Saaru is basically similar to the Tamil Rasam with a very thin soup like consistency. In Karnataka, they make Saaru out of cooked dal/lentil water, greens like spinach and like this one using the seeds of the Cucumber. Mangalore cucumber is the yellow or orange colored cucumbers, usually shaped as shown in the picture. When eaten raw, they don't taste like the regular cucumber but they taste very good in curries. I had adapted the recipe from here and they had used Udupi Rasam Powder to spice up the Saaru, since I didn't have it with me, I checked the ingredients for it and used them in this recipe. Also I added a cup of cooked lobia/karamani/black eyed peas to the saaru at the end, this way I thought I can add some protein. Since I added just one cup, it didn't change the taste or consistency of the Saaru. It went well with white rice and the Mangalore Cucumber Palya that I made that day. Next time, you see this orange/yellow Cucumber in the market, do buy and try out the Palya and this Saaru..

Need To Have

• Tamarind - 1 small marble size
• Turmeric Powder - 1/4 teaspoon
• Jaggery - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Cooked Black Eyed Peas - 1 cup
• Urad Dal/Husked Black Gram - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Dried Red Chilly - 1, broken into pieces
• Curry Leaves - 15
• Salt to taste
• Coconut Oil - 1 teaspoon, to season at the end

To Grind

• Mangalore Cucumber Seeds - 1/2 cup
• Grated Coconut - 1/2 cup
• Byadgi Chilly - 2
• Cumin Seeds - 1/4 teaspoon
• Fenugreek Seeds - 1/4 teaspoon
• Coriander Seeds - 1 teaspoon

Original Recipe here

Method

          Cut the cucumber into half and scoop out the seeds along with fiber and keep.

          Soak the tamarind in 1/2 hot water for 15 to 30 minutes, squeeze out the juice, strain and keep, then add another 1/2 cup water and repeat, totally 1 cup tamarind extract. Heat a little oil, roast the coriander seeds, cumin seeds, fenugreek seeds, byadgi chillies and 4 curry leaves, remove and cool.

          Now grind the roasted ingredients with the cucumber seeds and grated coconut into a fine paste and remove. Add 2 cups of water to the ground paste and mix it well.

          Strain this mixture and to it add the tamarind extract, turmeric powder, jaggery, asafoetida and salt. Bring this mixture to a boil and then simmer for 3 minutes.

          Now add the black eyed peas, mix and simmer for another 3 to 5 minutes and remove from the stove, the Saaru is ready. Heat the coconut oil, add the urad dal, mustard seeds, when it starts sputtering, add the dried red chilly pieces and the curry leaves, mix and add this to the Saaru and serve it with some hot rice.

Other Dishes With Mangalore Cucumber
Mangalore Cucumber Palya/Stir Fry
Mangalore Cucumber Curry

Note
Byadgi chillies are a variety used in Karnataka cuisine, the chillies have a crinkled appearance and are less spicy. If you don't have this, use the regular dried red chilly, just 1 number.
Coconut Oil gives a nice flavor, but if you don't like it, then use regular oil or ghee.
Don't add more than 1 cup of cooked black eyed peas, you don't want to make it thick.
Since I didn't have the rasam powder, I roasted the rasam ingredients and ground it along with the seeds and coconut.