Jack seeds Rasam, perfect for rainy weather. It is a nutritious, authentic way to soothe our souls.
Traditionally, we use freshly roasted and ground masala to prepare the jack seed Rasam. Here, I took a shortcut method to ease my work, without affecting the outcome.
I usually keep the jack seed in my freezer, and the procedure is here. Other than that, I have a couple of other jack seed recipes in my blog. One is jack seed with Bamboo shoot, and another one is with Mangalore cucumber; both are our traditional recipes. Other than that, I have tried and shared jack seed Hummus, which is tasty, creamy and delicious.
Now, let us see the procedure of Rasam. It hardly needs any ingredients. A fistful of jack seeds and Rasam powder creates the magic.
Jack seeds – 10 -15
Green chillies – 1 or 2
Rasam powder – 1 to 2 tbl spoons
Coconut – 1 to 2 tablespoons
Tamarind – small gooseberry size
Hing – ¼ tsp
Salt – to taste
Jaggery – to taste
Coconut Oil – 1 tsp, Mustard – 1 tsp, red chilli – 1, curry leaves – 1 spring.
– Here, I add a little more seeds than the required amount. I like to retain those seeds in the rasam to enjoy the creaminess.
-Cook a fistful of jack seeds in an open vessel or cooker for one whistle. Peel the outer skin ( pink in colour)
-Take one serving spoon of cooked seeds, Rasam powder, coconut and grind into a smooth paste.
-Now take remaining cooked jack seeds with water, salt, jaggery, slit green chillies, hing and boil for 5 minutes.
– Add ground paste, tamarind pulp, adjust the consistency, boil well. Add seasoning and enjoy with hot rice and some papad.