Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe-Jackfruit Seed Rasam
Konkani Style Kotte Saaru or Halasina Bijada Saru Recipe is essentially Jackfruit Seed Rasam.
Ingredients
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Ingredients to grind
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10 Jackfruit Seeds (Kathal)
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2 Green Chillies
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4 cloves Garlic
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18 grams Tamarind
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For the rasam
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2 tablespoon Rasam Powder
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1 Onion
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chopped
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2 cloves Garlic
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pound
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1 teaspoon Turmeric powder (Haldi)
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For tempering
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2 tablespoon Oil
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1 teaspoon Turmeric powder (Haldi)
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2 sprig Curry leaves
Instructions
Step 1
We begin making the Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe by making the base for the rasam
Step 2
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
Step 3
Once boiled, strain the water and keep aside, as that is the base of the rasam
Step 4
Peel off the skin from the seeds and set aside
Step 5
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
Step 6
Keep it aside
Step 7
Heat a pan on medium flame, add oil, once the oil is hot, add in the chopped onions, garlic and saute till translucent
Step 8
Then add in the strained water, the ground masala, rasam powder, turmeric powder and bring it to a boil
Step 9
Adjust the seasoning and leave it to boil for 15 more minutes
Step 10
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
Step 11
Serve the Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe along with some Steamed rice and Gorikayi Palya Recipe and end it with Semiya Payasam With Coconut Milk Recipe