Halasinakayi Bele(Jackfruit Seeds) Holige

Ingredients:
1.5 ltr vessel full of Jackfruit Seeds / 13 cups of chopped Jackfruit Seeds
5 cups grated Coconut
5 cups Jaggary
4.5 cups of White Rice
Salt to taste
Ghee

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.

Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.

Chop them into thin round pieces as shown in the picture below.

Put around 14 cups of water in a vessel and bring it to boil. Add chopped jackfruit seeds and cook them well by covering a lid.

Once it is cooked, drain the water content. Add around 1/4 tsp Salt, Jaggary, grated coconut and mix them well.

Keep this in medium flame for about 15-20 mins. Keep this aside for about 30 mins until it comes to room temperature.

Grind this mixture into smooth paste by without adding any water as shown in the picture below.

Soak rice in water for about 3-4 hrs. Grind it into smooth thick paste by adding sufficient amount of water as shown in the picture below. Add salt and mix them well. The consistency of the batter should be like that of milkshake.

Apply little oil on your hands and make a lemon sized ball from the prepared dough as shown in the picture below.

Apply little oil over the plastic sheet and pat the prepared ball as shown in the picture below.

Heat the tava, dip the patted dough in rice batter and place it over the tava as shown in the picture below. Put 1 tsp ghee and cook them well by covering the lid.

Cook other side of the Holige as well for about 1-2 mins in medium flame by covering the lid.

Serve hot with ghee. The above mentioned ingredients will serve around 25 Holiges.

Halasinakayi Bele Saaru / Jackfruit Seeds Rasam

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.