Ingredients:
5 - 6 Jackfruit seeds / Halasinakayi Beeja
2 tsp grated Coconut
4 - 5 Red Chillies
2 tsp Coriander seeds
1/4 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1/4 tsp Black Gram seeds
1/8 tsp Asafetida powder or Big pinch of Asafetida
1/8 tsp Turmeric powder
2 strands of Curry leaves(1.5 strands for Masala, 1/2 strand for Seasoning)
Large grape sized Jaggary
Small grape sized Tamarind
Salt to taste
1 tsp Mustard seeds
2 tsp Oil
Recipe:
Dry roast the jackfruit seeds in charcoal or pressure cook the jackfruit seeds, remove the outer cover and keep them aside. Put red chillies, cumin seeds, coriander seeds, black gram seeds, fenugreek seeds and 1 tsp oil in a pan and fry them in medium flame. Once it starts giving nice aroma, add asafetida powder, turmeric powder, curry leaves and fry them for about 30 seconds. Add grated coconut and fry them together for about 1-2 mins in medium flame.
Put fried masala, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add cooked jackfruit seeds and grind them together into smooth paste.
Put this ground masala in a vessel. Add salt, jaggary, around 5-6 cups of water and bring them to boil. Keep the rasam in medium flame for about 2-3 mins.
Put mustard seeds, 1 tsp oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to rasam. It goes well with rice along with ghee and paapad.
5 - 6 Jackfruit seeds / Halasinakayi Beeja
2 tsp grated Coconut
4 - 5 Red Chillies
2 tsp Coriander seeds
1/4 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1/4 tsp Black Gram seeds
1/8 tsp Asafetida powder or Big pinch of Asafetida
1/8 tsp Turmeric powder
2 strands of Curry leaves(1.5 strands for Masala, 1/2 strand for Seasoning)
Large grape sized Jaggary
Small grape sized Tamarind
Salt to taste
1 tsp Mustard seeds
2 tsp Oil
Recipe:
Put fried masala, tamarind in a mixer and grind them together into smooth paste by adding sufficient amount of water. Add cooked jackfruit seeds and grind them together into smooth paste.
Put this ground masala in a vessel. Add salt, jaggary, around 5-6 cups of water and bring them to boil. Keep the rasam in medium flame for about 2-3 mins.
Put mustard seeds, 1 tsp oil in a pan and heat. As soon as it starts spluttering, add curry leaves and then add it to rasam. It goes well with rice along with ghee and paapad.
