Konkani Style Kotte Saaru (Halasina Bijada Saru) – Jackfruit Seed Rasam Recipe
If you’re looking to explore the unique and delicious flavors of coastal India, this Konkani Style Kotte Saaru, also known as Halasina Bijada Saru, is a must-try. This authentic Jackfruit Seed Rasam combines the earthy goodness of jackfruit seeds with the vibrant spices of the Konkan region. The rasam is not only rich in flavor but also incredibly healthy, making it a perfect addition to any vegetarian meal. Paired with steaming rice and some traditional sides, this recipe brings the very essence of Konkani cuisine to your table.
Ingredients for Konkani Style Kotte Saaru:
| Ingredient | Quantity |
|---|---|
| Jackfruit Seeds (Kathal) | 10 seeds |
| Green Chillies | 2 |
| Garlic Cloves | 4 |
| Tamarind | 18 grams |
| Rasam Powder | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (pounded) | 2 cloves |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Curry Leaves | 2 sprigs |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Konkani
Course: Lunch
Diet: Vegetarian
Step-by-Step Instructions:
1. Preparing the Rasam Base:
Start by making the base for the rasam. In a saucepan, add 10 jackfruit seeds along with 2 cups of water. To this, add the green chillies, garlic cloves, and tamarind. Bring the mixture to a boil, letting it cook for about 30 minutes, or until the jackfruit seeds become tender.
2. Strain and Set Aside:
Once the jackfruit seeds are cooked, strain the water into a separate bowl. This water forms the base of your rasam and should be set aside. Peel off the skin of the cooked jackfruit seeds and discard it. Next, cut the soft seeds into small pieces and transfer them into a mixer-jar.
3. Grinding the Masala:
In the same mixer-jar, add the tamarind, green chillies, garlic cloves, and grind everything into a smooth paste. Set this paste aside for later use.
4. Sautéing the Aromatics:
Heat 2 tablespoons of sunflower oil in a pan over medium flame. Once the oil is hot, add the chopped onion and pounded garlic. Sauté them until they turn translucent and aromatic, about 3-4 minutes.
5. Combining the Rasam Ingredients:
To the sautéed onions and garlic, add the strained water from the cooked jackfruit seeds. Stir in the ground masala paste, rasam powder, and turmeric powder. Bring the mixture to a gentle boil. Let it simmer for 15 more minutes, adjusting the seasoning as needed.
6. Tadka (Tempering):
In a small tadka pan, heat a little more oil over medium flame. Add mustard seeds and curry leaves. Allow the mustard seeds to splutter and then turn off the flame. Pour this tempering (tadka) over the boiling rasam.
7. Final Touch and Serving:
Give the rasam a final stir, adjusting salt to taste. Serve the hot Konkani Style Kotte Saaru with steamed rice and your choice of side dishes like Gorikayi Palya (a stir-fried vegetable side) or enjoy it with some crisp papad. For a sweet ending, pair the meal with Semiya Payasam with Coconut Milk, a traditional Konkani dessert.
Tips for Perfect Kotte Saaru:
- Jackfruit Seeds: Ensure the jackfruit seeds are fully cooked and tender for the best flavor and texture.
- Adjust the Spice Level: You can increase or decrease the number of green chillies depending on your spice preference.
- Tamarind: Tamarind adds a tangy depth to the rasam, so ensure the tamarind is fresh for the best results.
- Serving Suggestion: This dish pairs wonderfully with steamed rice, and if you’re in the mood for a complete Konkani meal, add a dry vegetable curry or a simple dal to balance the flavors.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 kcal |
| Protein | 1.5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Fat | 3 g |
| Saturated Fat | 0.5 g |
| Sodium | 250 mg |
| Potassium | 350 mg |
| Vitamin A | 10% of DV |
| Vitamin C | 15% of DV |
Why You’ll Love This Recipe:
- Unique Flavor: The earthy, slightly nutty taste of jackfruit seeds combines beautifully with the spices, making this rasam a standout dish.
- Healthy and Light: With its fresh, plant-based ingredients, this Konkani-style rasam is light yet full of flavor, making it perfect for a light lunch or dinner.
- Vibrant and Aromatic: The aroma of curry leaves and mustard seeds in the tempering adds a rich, fragrant layer that complements the tangy tamarind base.
- Cultural Experience: By making this traditional recipe, you’re embracing the authentic flavors of Konkani cuisine and exploring the use of jackfruit seeds in everyday meals.
Konkani Style Kotte Saaru (Halasina Bijada Saru) is more than just a rasam—it’s a hearty, comforting dish that brings a piece of coastal India to your kitchen. Whether you’re a fan of rasam or trying it for the first time, this recipe will surely become a favorite in your culinary repertoire. Enjoy!
