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Jackfruit Seeds Rasam | Genuine Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Author: Sumana

Ingredients

  • Jackfruit seeds- 15-20 nos.
  • Tamarind- Lemon sized
  • Turmeric powder- 1/4 tsp
  • Green chillies- 2 nos.
  • Jaggery- Marble sized
  • Rasam powder- 4 tsp
  • Fresh grated coconut- 1/4 cup
  • Fresh coriander leaves- Handful

To temper

  • Cooking oil- 3 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Red chilly- 1 no.
  • Curry leaves- Few
  • Asafoetida- a pinch

Instructions

Preparation

  • Soak tamarind in 1/4 cup of water for about 15 minutes. Extract it's juice and discard the residue.
  • Peel off the white skin from jackfruit seeds, pressure cook them till soft adding water as necessary. I cooked them for whistles. Let the pressure subside.

Method

  • Next, peel the brown skin from cooked jackfruit seeds. Take them in a blender/mixer jar.
  • Initially, whirl up the mixer so that jackfruit seeds blend to paste. Then include a cup of water and grind them in to puree of pouring consistency. Transfer this puree in to a cooking pan.
  • Next add tamarind extract, slit green chillies, turmeric powder, curry leaves and enough water. Combine well and cook this in medium flame.
  • Meanwhile, take the fresh coconut in a mixer along with 1/4 cup water and grind to fine puree. Strain and squeeze this puree to get a cup of coconut milk.
  • Add this coconut milk, salt and rasam powder to the boiling rasam.
  • Let the rasam boil for few seconds and infuse all the flavors. Throw in some finely chopped coriander leaves now.
  • Finally heat a seasoning pan with oil, mustard seeds, cumin seeds, red chilly, curry leaves and asafoetida. Let them sizzle and then transfer it over rasam.

Notes

  • If the jackfruit seeds are old and hard, soak them in water for few hours or overnight. So that they turn soft to cook.
  • Discard the seeds that are black which may make the rasam taste bitter.
  • Make sure the cooked jackfruit seeds are pureed evenly with no lumps.
  • Coconut milk takes the rasam to next level of deliciousness. So do not skip it.
  • I have used home made rasam powder, you can use any store bought one.