Tuesday, April 18, 2017

Cantaloupe seed rasam



Today, I will be sharing a rasam / soup recipe prepared from the seeds of a Cantaloupe. Yes, you heard it right..we make this rasam from the seeds of cantaloupe:)In this recipe, we wont be using any lentils. This is a very light rasam which you can drink it as is or eat with rice. This rasam can be made gluten free by skipping asafoetida/hing.












My family loves cantaloupes. So whenever they are on sale , I buy a lot  of them. Instead of throwing away the seeds and flesh surrounding it, I make rasam from it. This rasam is similar to the Dosakai seed rasam that I make. Cut the cantaloupe into half and using a spoon, scoop out the flesh with the seeds.







Now that we have the seeds (and the flesh surrounding it) are ready, we can begin preparing the rasam.



INGREDIENTS:
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
  1. Cantaloupe seeds (the core of the cantaloupe: seeds and the flesh surrounding it) : 1/2 cup (tightly packed)
  2. Fresh grated coconut : 1/4 cup (If using frozen, thaw before using)
  3. Dried red chillies (Byadgi variety) : 5 (adjust according to your spice intake)
  4. Cumin seeds / jeera : 1/2 tsp
  5. Sour Yogurt : 1/2 cup
  6. Small piece of tamarind  (Add this only if the yogurt is not too sour)
  7. Hing : 1/4 tsp (Skip it if making the rasam gluten free)
  8. Salt to taste
For the tempering , you will need:
  • Ghee / clarified butter : 1 tsp
  • Mustard seeds / rai : 1/2 tsp
  • Dry red chillies : 2 (broken)
  • Curry leaves : 6-9
PROCEDURE:
  • Grind together items 1-6 with half a cup of water. Once smooth, add  the yogurt and 2 1/2 more cups of water .Run the blender/ mixer one last time.





  • Strain the contents through a fine mesh to remove coarse seed bits.


  • To this, add the hing and salt.


  • Bring the liquid mixture to boil. Once it reaches a boil, reduce the heat and simmer for 5 minutes and turn off the heat.To prepare the tempering, heat ghee / clarified butter.When hot, add the cumin seeds and the dry red chillies. When the seeds start to splutter, add the curry leaves . Turn off the heat.Add this seasoning to the Rasam. 

  • You can drink this rasam  as a soup or serve with hot rice. (I personally love drinking it)

9 comments:

  1. Cantaloupe rasam, Really? The color and the tempering makes me want to taste it.

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    Replies
    1. Yes, Seeds and the surrounding flesh are the key ingredients behind this rasam:)You can try the same rasam with dosakai seeds too:)

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  2. Amazing Shubha!!!

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  3. This is so unique! Looks lovely :)

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  4. Amazing Shubha !!

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  5. Never knew such a recipe existed, neither have tasted such a rasam. Yes please, rasam is a knock out fav in my house. Must try this rasam, truly a pleasure.

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  6. This rasam is totally new to me...definitely going to try it some time....rasam has a special place at home...bookmarked!!

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