Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe-Jackfruit Seed Rasam
This Konkani Style Kotte Saaru, is a rasam that is packed with flavours. Freshly ground rasam masala is mixed along with Jackfruit seeds to create a flavoursome rasam. You can serve it along with steamed rice and dollop of ghee to make a comforting meal.
Konkani Style Kotte Saaru or Halasina Bijada Saru Recipe is essentially Jackfruit Seed Rasam.
It is one of the famous recipe that is prepared in the region of south canara of Karnataka. This region mainly covers the coastal region of Karnataka and they widely use Raw jackfruit in their day to day cooking.
They use it to prepare fried chips that is eaten as their everyday snacks, and as well the ripened jackfruit is used to make dosa which is had for their morning breakfast. As every part of the jackfruit is used, they even use the seeds to make a Rasam.
If you are looking for more Jackfruit recipes here are some:
Ingredients to grind
- 10 Jackfruit Seeds (Kathal)
- 2 Green Chillies
- 4 cloves Garlic
- 18 grams Tamarind For the rasam
- 2 tablespoon Rasam Powder
- 1 Onion , chopped
- 2 cloves Garlic , pound
- 1 teaspoon Turmeric powder (Haldi) For tempering
- 2 tablespoon Oil
- 1 teaspoon Turmeric powder (Haldi)
- 2 sprig Curry leaves
How to make Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe-Jackfruit Seed Rasam
We begin making the Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe by making the base for the rasam.
Heat a saucepan on medium flame, combine the jackfruit seeds along with 2 cups of water, green chillies, garlic and tamarind and allow to boil till the seeds are cooked, this will take about 30 minutes.
Once boiled, strain the water and keep aside, as that is the base of the rasam.
Peel off the skin from the seeds and set aside.
Cut the seeds into small pieces and transfer it to a mixer-jar along with the tamarind, green chillies, garlic cloves and grind them into a fine paste. Keep it aside.
Heat a pan on medium flame, add oil, once the oil is hot, add in the chopped onions, garlic and saute till translucent.
Then add in the strained water, the ground masala, rasam powder, turmeric powder and bring it to a boil.
Adjust the seasoning and leave it to boil for 15 more minutes.
In a tadka pan, heat oil on medium flame, add the mustard seeds and curry leaves, allow it to splutter, turn off the flame and pour it over the rasam.