JACKFRUIT SEEDS RASAM
Ingredients
- 8 - 10 nos Jackfruit Seeds
- 2 tbsps grated coconut
- 1 medium size onion, ( optional )
- 2-3 tbsp Rasam powder
- 1/2 tsp Turmeric / Haldi
- small lemon size Tamarind, Soaked in water
- Salt, to taste
- 2 Green Chillies, (slit lengthwise)
- few Curry Leaves
- few Coriander leaves, chopped
For Seasoning
- 1 - 2 tsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin Seeds/ Jeera
- 3 - 5 flakes Garlic
- a pinch Hing /Asafoetida
Instructions
- Separate the jackfruit seeds from the fruit and wash . Spread them on a paper or flat plate and air / sun dry them for 2-3 days .This helps to peel of the skin better, else they will be sticky.
- Cut each seed to 2 pieces and peel the white skin off from the seed . Making a cut in the seed and then peeling will help to peel easily .
- Add haldi and cook the seeds in enough water till they are done . You can either cook in cooker / direct . I had used cooker as i was making a stir fry too from the seeds , so the quantity was more.
- Drain the cooked jackfruit seeds using a colander . Save the broth for making rasam . keep aside the cooked jack fruit seeds to grind / make a stir fry later .
- In a mixer jar , take grated coconut , diced onion , cooked jack seeds ,rasam powder and tamarind. Add some water and grind to a smooth paste .
- Next to the jack seeds broth ( water ) add ground masala , slit green chilli,curry leaves and salt. Keep on flame to boil . Mix well and add water to get the desired consistency .
- Allow it to boil .Switch off .Garnish with chopped coriander leaves .
- Finally prepare tempering.Take a small kadai . Add ghee , mustard seeds , jeera ,garlic or hing . Allow the mustard to splutter . Switch off .Pour it over jack seeds rasam .
- Serve hot Jack fruit seeds rasam with steamed rice .
Video
Notes
This rasam tastes good when fresh . and Surprisingly , it tastes best next day You can either use garlic / hing in tempering depending on which flavour you like .If you want you can omit onion .