Southekayi Beejada Saaru / Cucumber Seeds Rasam
Southekayi beejada saaru or sambar cucumber seeds rasam - is a tasty and age old dish from coastal karnataka made using cucumber seeds which is usually thrown as waste
Ingredients
- 1 cup Yellow Cucumber Seeds Pulp + Seeds, ( Fleshy seeded part – of one coloured cucumber)
- 3-4 tbsp Coconut
- 1-2 nos Green Chilli, slit
- 2-3 tsp Rasam Powder
- amla size Tamarind , soaked in water
- 1-2 tsp Jaggery
- few Curry leaves
- few sprigs Coriander leaves, chopped
- Salt to taste
To Temper
- 2-3 tsp Ghee
- 1 tsp Mustard seeds
- 1/2 tsp Jeera seeds / Cumin seeds
- a pinch Hing / Asafoetida
Instructions
- Take a nice and firm Mangalore Cucumber .
- Cut n scoop out pulp part of Cucumber . You can use a knife or spoon to scoop .the actual veggie , use for making some other dish like sambar.
- Take the cucumber pulp into a vessel . Add water n Cook for 4-5 mins .
- Once the pulp and seeds are cooked , let they cool a bit . Grinding them in the mixie , while it is hot , might lead to splashing of liquid .
- Once cool , transfer the pulp to mixie. Grind smooth adding little water.
- Take a bowl and using a siever , sieve the ground paste nicely . Add water and squeeze out as much pulp as you can from the puree.
- Collect the liquid in the vessle and discard the roughage that's left as residue in the sieve.
- Now , To a mixer , add coconut ,Rasam powder, tamarind and salt to taste. Add some water if required to grind .
- Add ground masala to the sieved cucumber flesh extract.
- Add slit green chilli , jaggery and water as required. Mix well.
- Keep the rasam to boil . Add few curry leaves and chopped coriander leaves.Boil well.
- Prepare tempering in ghee. Heat ghee . Add mustard and jeera seeds . let they splutter. Once they splutter , pour the tempering to rasam .
- That's it cucumber seeds rasam is ready. Enjoy it with hot rice along with some papad on side
