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.

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
  • 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)


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

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

  2. Amazing Shubha!!!

  3. This is so unique! Looks lovely :)

  4. Amazing Shubha !!

  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.

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