Mangalore Cucumber Seeds Rasam Recipe

Ingredients

• Mangalore cucumber seeds- 1 bowl
• Grated coconut- 1 bowl
• Turmeric powder- 1/2 teaspoon
• Salt- 1 teaspoon
• Rasam powder/saaru pudi - 1 teaspoon
• Powdered jaggery- 1 teaspoon
• Tamarind- Small gooseberry size
• Asafoetida- A pinch
Seasoning Ingredients
• Coconut oil- 1 teaspoon
• Mustard seeds- 1/2 teaspoon
• Split black gram lentil- 1/2 teaspoon
• Curry leaves- few
• Broken red chillies- 1 no.

Instructions

Preparation
• Scoop out the Mangalore cucumber seeds and keep it ready.
• Soak tamarind in some water for 15 mins and extract it's juice discarding the residue.
Method
• Add Managlore cucumber seeds and grated coconut in to a mixer and grind it to fine paste. Add water as required.
• Strain the ground paste in to a vessel and bring it to boil adding 2 cups of water.

• Now add all the spices like turmeric powder, salt, jaggery, tamarind extracted juice, dissolved asafoetida and rasam powder. Let it boil for 5 minutes in simmer. Then switch off.

• Finally heat a seasoning pan adding coconut oil, mustard seeds, split black gram lentil, broken red chillies and curry leaves. When the mustard seeds splutter and split black gram lentil turns brown add the seasoning to southe beejada saaru.
• Mangalore cucumber seeds rasam/southe beejada saaru is ready to serve with rice.

Note:
• Mangalore cucumber seeds and grated coconut in equal quantity yields the perfect tasting rasam.
• If you need more spiciness, use some slit green chillies while boiling the rasam.