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.
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
- Cantaloupe seeds (the core of the cantaloupe: seeds and the flesh surrounding it) : 1/2 cup (tightly packed)
- Fresh grated coconut : 1/4 cup (If using frozen, thaw before using)
- Dried red chillies (Byadgi variety) : 5 (adjust according to your spice intake)
- Cumin seeds / jeera : 1/2 tsp
- Sour Yogurt : 1/2 cup
- Small piece of tamarind (Add this only if the yogurt is not too sour)
- Hing : 1/4 tsp (Skip it if making the rasam gluten free)
- Salt to taste
- 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)