Mangalore Cucumber Seeds Rasam /soutekayi bijada saru is a unique and flavorful dish that utilizes the seeds of the Mangalore cucumber, also known as “Southekayi” in Kannada, to create a delicious and nutritious rasam. when you use the flesh of the cucumber, instead of throwing the seeds, dry the seeds and store them. use it when needed.

To prepare this rasam, the seeds of the Mangalore cucumber are collected, washed, and ground along with spices like pepper, jeera, and coconut to form a rich and aromatic paste.
The paste is then mixed with tamarind extract, tomatoes, and other seasonings, creating a tangy and spicy broth with a hint of sweetness from the cucumber seeds.
Mangalore Cucumber Seeds Rasam is a traditional dish enjoyed in the coastal regions of Karnataka, India, and is often served with hot rice, making for a comforting and wholesome meal. The use of cucumber seeds adds a unique twist to the rasam, making it a delightful and cherished part of the local cuisine.
It has several medicinal benefits, such as cooling and hydrating properties, helps to flush toxins, and reduces pitta.

Try this another cucumber sambar with Mangoes CUCUMBER MANGO SAMBAR, burnt cucumber sambar, mangalore cucumber sambar,

also read Benefits of mangalore cucumber 

Ingredients:

• 2 tbsp or more mangalore cucumber/sambar cucumber seeds (wash and keep it ready)
• 10 to 15 black pepper
• 1 green chili

for grinding:

• 3/4 tsp jeera/cumin seeds
• 1/2 cup grated fresh coconut
• few curry leaves
• coriander leaves
• 1/2 tsp rock salt or salt to taste
• 1/2 tsp jaggery
• juice of lime or lemon to taste
• 2 cups of water

for seasoning:

• 1 tsp cooking oil
• 1/4 tsp mustard seeds
• 1/4 tsp jeera/cumin seeds

Method:

1. Grind the washed seeds along with pepper, green chilies, jeera, and coconut, without adding water initially.
2. Gradually add 1/4 cup to 1/2 cup of water at a time and continue grinding until you have a smooth mixture. Repeat this process 3 to 4 times.
3. Strain the mixture into a pan to remove any coarse particles. Discard the pulp.
4. Boil the rasam on medium heat and add salt, jaggery, and curry leaves. You can use around 2 cups of water for this.
5. Once the rasam reaches a rolling boil, remove it from the stove.
6. Add chopped coriander leaves and mix well.

For seasoning:

1. Heat oil in a ladle, and once hot, add mustard seeds. Wait for them to pop.
2. Add jeera and let it sizzle. Turn off the heat.
3. Pour the seasoning into the rasam and mix it well.
4. Now the rasam is ready to be served.
5. You can enjoy the rasam with rice or serve it as a hot drink. It’s a delicious and nutritious addition to any meal.