Sunday, 10 September 2017

Jackfruit Seed Rasam/ Halasina Beejada Saaru

Type: Curry/ Side dish/ Soup
Serves: 4 Cups
Time: 30 mins

Ingredients:
Jackfruit seeds – 1/2 cup
Tomato – 2 (optional)
Grated coconut – 4 spoons
Tamarind pulp – 1 spoon
Jaggery powder – 2 spoons
Turmeric powder – a pinch
Salt
Spices:
Coriander seeds – 2tsp
Cumin – 1tsp
Fenugreek seeds – ¼ tsp
Asafoetida – a pinch
Dry Red chillis – 2
Tempering:
Mustard
Oil
Curry leaves/ Coriander leaves

Method:
Clean jackfruit seeds, wash and pressure cook with 2 cups of water. 3-4 whistles are sufficient to cook properly. Once done, remove the lid, Peel the skin of seed with your nail and allow cooling.
Wash and cut tomatoes into small pieces.
In a pan, take the items listed in Spices list and fry with little oil until coriander and cumin changes color and you get a nice fried aroma. Grind all the fried ingredients, tamarind, and coconut to get a smooth paste. Add peeled Jack seeds to the same and grind coarsely. Transfer the mixture to a vessel, add 2-3 cups of water (looking required consistency), tomatoes, salt, jaggery powder, turmeric powder and boil until tomatoes get cooked. Add chopped curry/coriander leaves (whichever being preferred). Switch of the stove. Take mustard seeds and oil in a tempering pan and add it to the rasam when mustards start spluttering. Enjoy with roasted papad as soup or as a side dish for cooked rice.
Note: Pepper powder/ chilli powder can be added to increase the spice level.


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