benazir's blog

Jackfruit Rasam

Actully this post has the same thing as the last post had which is jackfruit. First you make the rasam masala that is on the 4th paragraph of my My Mixed Dal Rasam post. Take 1 cup of toor dal by placing it in a bowl, filling it up with water, add 1 pinch of baking soda and let sit 1 hour to soak.

Take 1 can of jackfruit to drain and rince at least about 3 times and set it aside. Dry roast on high heat on stovetop only until brown and fragrant. 1 pinch each of chana ki dal, toor dal, urad ki dal, mash ki dal, moong ki dal and masoor ki dal. Promptly empty the mortar and pestle that has the rasam masala made in to a small bowl and place the just roasted dal in the mortar and pestle to grind.

The rest of this rasam gets made in an instant pot or other type of multi functional cooker. On sautè function on high for 10 minutes which starts afer the cooker gets hot. Add 1/4 cup of either corn, canola or vegetable oil. Add 2 curry leaves, 1 pinch each of hing, the whole spices used here are fenugreek seeds, mustard seeds and black cumin seeds. Let them crackle and add 1 pinch each of turbidano sugar, pink salt, turmeric powder, red chili powder. Add the rasam masala that you made earlier and the ground roasted mixed dal then stir.

Add the canned jackfruit you rinsed earlier and fry in the spicy oily mixture until they are brown. Add 1 onion or shallot cut in half moon slices, 2 cloves of garlic minced and cook until slightly brown. Mince and add 1 small piece of ginger, 1 chopped tomato and cook until mushy. Now rince the dal and make sure ther is no traces of baking soda in the dal at all whatsoever.

By this time the sautè function on the cooker should be over and the cooker shuts off. Just tap cancel just in case and take the rinsed and soaked toor dal and place it with the jackfruit mixture in the cooker. Add 1 liter or 1 quart of water to the cooker and make sure you have everything in order including the condensation collector on in the back. The gasket around the lid and the float button should work too. I check all of these before I even start cooking. Set the pressure cooker lid on top and turn it on to pressure cook on high for 15 minutes. Make sure it is on sealing position. When done it shuts off and place your steam diverter on top and let pressure escape naturally. It would take 15 minutes at least and tap the quick release to make sure the pressure is gone before you open the lid.

Eat this with steamy hot basmati rice, vada, dosa or even idlis. You may also enjoy some achar on the side. Achar is perfect for dal and rice dishes. Enjoy your meal.

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