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.