I have made so many types of rasam and I look forward to learn more. I never hesitate to try unique recipes. And I have come to understand that Karnataka cuisine has many delicious varieties of rasam.

One such rasam that I learnt very recently is Jackfruit seeds rasam. I learnt this from Jayanthy aunty, a very special and a sweet person whom I met at Chef at large, Chennai meet:)

She gave the recipe in detail. It was so unique and interesting that I couldn’t wait to try her recipe.

And I so glad that I made it today. I followed her recipe with very minute changes. Have to say friends that it’s one of the most delicious rasam that I have made till now:)

Ingredients

Jackfruit Seeds – 20

Tamarind- small gooseberry size

Tomatoes – 2 medium sized

Green chillies – 2

Turmeric powder- 1/2 tsp

Grated jaggery- 2 tsps

Salt to taste
For the rasam powder

Oil – 1/2 tsp

Coriander seeds – 5 tsps

Urad dal – 1 tsp

Jeera ( cumin) – 1 tsp

Fenugreek seeds ( methi/ vendayam) – 1/2 tsp

Pepper – 1/4th tsp

Mustard – 1/4th tsp

Red chillies- 6-8
For tempering

Ghee – 1 tsp

Mustard – 1 tsp

Red chillies – 2-3

Garlic – 4-5 cloves

Hing – 2 pinches

Chopped coriander leaves – 1 tbsp

Method

Remove the skin from the seeds, wash well and boil the seeds till it becomes soft.

Cool and grind to a coarse paste.

Soak tamarind in 1 cup of water for 20-30 mins. Squeeze well and take the extract.

Wash and chop tomatoes.

Wash and slit green chillies.

Add tomatoes, tamarind extract, salt to taste, grated jaggery and turmeric powder in a pan. Boil well till the tomatoes turn soft.

Roast the ingredients mentioned for rasam powder in little oil. Cool and grind to a powder.

Mix the jackfruit seeds paste, 3 tsps of rasam powder and 2 cups of water well so that there are no lumps. Add this to the boiled tamarind mixture. Mix well. Check for the seasonings. If it’s thick, add little more water. This rasam is more thicker than the regular rasam.

Let the rasam simmer on a medium flame. Do not let it boil.

Heat ghee in a pan. Crush the garlic cloves.Add mustard. When it starts spluttering, add red chillies, crushed garlic and hing. Sauté till the garlic turns golden. Add the tempering to the simmered rasam.

Garnish with chopped coriander leaves and serve hot with steamed rice drizzled with little melted ghee:)