Tuesday, August 12, 2014

Halasina Beeja Saaru | Jackfruit seeds Rasam | Kotte Saaru: South Indian Rasam Recipes

Jack fruit is used extensively in the South Canara Region of Karnataka. It is less consumed as a fruit, but used as a vegetable in the day to day cooking. To name a few, raw jack fruit is used to make chips, papads/fritters, sambar (koddel or huli), sabzi (palya), and dosa. Ripened jack fruit is also used to make kadubu (idli), dosa and mulka. The seeds of the ripened jack fruit is dried and used too. Posting below is a picture of jackfruit chips.

I learnt this unique jack fruit seeds rasam during my last visit to India. You will need minimal ingredients to prepare this flavorful rasam. Kotte is a Tulu word for Jack fruit seeds.

Preparation Time: 10 mins
Cooking Time: 45-60 mins
Serves: 3-4

Jack fruit seeds: 12-14 nos, skinned
Green chili: 2 nos, slit
Tamarind: marble sized
Garlic: 1 lobe or about 1/2 tsp
Salt: As needed
Turmeric: a pinch
Rasam powder: 1/2 tsp, more or less
Water: About 4 cups, divided use

For tempering:
Coconut oil: 1 tsp, refer notes
Mustard seeds: 1/2 tsp
Finely chopped garlic: 1 tsp
Finely chopped onion: 2-3 tbsp
Cumin seeds: 1/4 tsp

Crush the jack fruit seeds roughly. Add the green chili, tamarind, roughly chopped garlic, crushed jack fruit seeds, and salt to a sauce pan. Add about 2 cups of water and turmeric.

Boil the water until the jack fruit seeds are soft and tender. It will take a good 30-35 mins for the seeds to cook completely. Water would also reduce significantly. Allow the seeds mixture to cool completely.

When cool, drain the water and preserve the drained water. Make a smooth paste of the cooked seeds, green chili, tamarind and garlic.

Scoop out the paste to the same sauce pan. Add the drained water, more water (as needed), rasam powder and salt (if needed). Boil the mixture for 5-7 mins on medium-high. Turn off the heat.
Prepare the tempering. Add the coconut oil to a small pan. When oil is hot, throw in the mustard and cumin seeds. When seeds crackle, add the garlic and saute till the garlic is golden brown.

Add the chopped onion and saute until the onions are translucent. No need to brown the onions. Cook for couple of mins only. 

Turn off the heat & pour this tempering over the boiling rasam. Mix well and saaru is ready to be served.

For the authentic flavor, I suggest using coconut oil. But, if you are not comfortable using coconut oil, use any other cooking oil that you prefer.



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