This jackfruit seeds rasam or halasina beejada saaru is going to be master recipe of the year. Because it is too magical in taste department. Even the absence of lentils in this recipe doesn’t make you feel like something is missing. Jackfruit seeds has got the properties to make the rasam rich creamy and thick. An authentic taste, look and feel is what I appreciate much in this rasam. In fact, the deliciousness stands out bringing in the rustic taste from the land of Udupi I would say. Otherwise I wouldn’t have cooked it for two days in a row.
Yesterday when I made it for the first time as accompaniment with rice, everyone became big fan of it. Everyone licked clean their plates and the rasam cleared off in the afternoon itself. Nothing left for the dinner. But I felt the longings or desire to relish the jackfruit seeds rasam hasn’t reached satisfying level. So the next day (i.e today) it started all over again but this time with camera held ON the recipe. Yes, it became food for blog.
If I pause for a while and look back, how the mere thought of converting jackfruit seeds in to rasam would have emerged in our ancestor’s mind? I feel amazed. It must have been Monsoon season when this rasam must have taken birth. Because in coastal Karnataka, rain is too terrific on some days with gushing water on roads. Probably all social activities would come to a stagnant and still pace on such days. But the home maker has the responsibility to feed all the men and kids at home with a satisfying meal. That is when she finds jackfruit seeds stored at the counter and decides to convert it in to rasam. And it turns out extremely delicious. I salute our ancestors for such cooking intelligence.