Rasam is a south Indian variation of soup. Rasam is usually sweet and sour in taste and thin in texture. You can either have it as it is or with rice. Rasam is a mandatory item in the feast of south Indian festivals along with other delicacies like Vada, Sambar, Paruppu, Thayir Pachadi, Apalam and coconut or tamarind rice and poli. Rasam is said to very good for cough and cold, fevers.
Let’s make rasam with jackfruit today. Yes, you read right, this jackfruit rasam recipe is tastier than other rasam recipes. Try this simple and easy recipe this weekend.
- A little amount of tamarin
- 2 teaspoon of turmeric powder
- 2 teaspoon of crushed jaggery
For the rasam powder
- ½ Teaspoon of groundnut or peanut oil
- 5 Teaspoons of coriander seeds
- ½ Teaspoon of fenugreek seeds
- 1 Tablespoon of chopped coriander leaves
Method to prepare jackfruit rasam
- Skin the seeds, wash well and boil the seeds in water. Boil the seeds till it becomes tender. Keep aside, let it cool.
- Grind the seeds into a smooth paste.
- Separately, take a cup of water and soak the tamarind for 20 to 30 minutes. Strain the water and store the water in a small bowl separately.
- Cut the tomatoes in small pieces, slit the green chilies. Keep aside.
- Take a sauce pan and add the tamarind extract, add salt, add the tomatoes, add the jaggery, turmeric powder. Sauté till the tomatoes are tender and almost dissolve in the puree.
- Take another small pan, take a little oil and fry the ingredients for rasam powder. Let the rasam powder cool. Grind it after a few minutes.
- Now, take another pan. Add the jackfruit seeds paste, 3 teaspoons of rasam powder and also add 2 cups of water, so there are no lumps in it. Now, add the boiled the tamarind mixture. Stir well and if the texture is a bit thick, add more water to it. Though, this rasam is supposed to be thicker than the regular rasam.
- Let the rasam cook on a medium flame but do not let it boil.
- Take a tadka pan, heat some ghee in it. Add some grated garlic cloves in it, add mustard, and add red chilies and hing. When all the ingredients start spluttering, add it to the cooked rasam.
- Garnish it with chopped coriander leaves and serve hot alongside steamed rice.
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