Jackfruit Rasam/Soup

Jack fruit has an unique taste and flavour and is available in India at the end of Summer espcially in the South. These ripe fruits are like segments and have seeds which are also used in various curries or just boiled with salt and eaten like peanuts!The raw fruit is also eaten all over India. Rasam is a very popular side dish in the South which has pepper and cumin mostly and is invigorating.Usually tomatoes and drumsticks are added to the rasam to enhance the flavour but in this recipe, jackfruit has been used.This rasam can be had as a soup too if you wish.Makes about four to five cups.

Ingredients	Quantity
Ripe Jackfruit Segments	7 to 8
Tamarind	1 lemon sized ball
Rasam Powder	1 ½ tsp
Chopped Coriander Leaves (Cilantro)	1 tbsp
Curry Leaves	a few
Jaggery (optional)	1 tbsp
Salt	to taste
Turmeric Powder	½ tsp
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Asafoetida	a pinch
Clarified Butter (Ghee)	1 tsp
Water	6 cups

Method

1. Soak tamarind in one cup of water for 15 to 20 mins and extract the juice and keep it aside.


2. Take a pan and add the ripe jack fruit pieces,tamarind extract,salt and tumeric powder and boil it. Add the rest of the water and boil.


3. When the jack fruit pieces are cooked,add the rasam powder and jaggery and boil for some more time.If rasam powder is not available,add powdered pepper and cumin seeds.


4. Take it off from the heat and place a small pan for tempering.Add mustard seeds, cumin seeds,curry leaves and asafoetida to the clarified butter or ghee and heat it till the mustard seeds crackle.


5. Add this to the rasam taken in a serving bowl and garnish it with chopped coriander leaves.


6. Serve it hot as a side dish with hot rice or drink it like a soup.