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.  Jackfruit Seeds (Kathal), Green Chillies, Garlic, Tamarind, Rasam Powder, Onion, Garlic, Turmeric powder (Haldi), Oil, Turmeric powder (Haldi), Curry leaves   Ingredients to grind 10 Jackfruit Seeds (Kathal) 2 Green Chillies 4 cloves Garlic 18 grams Tamarind For the rasam 2 tablespoon Rasam Powder 1 Onion , chopped 2 cloves Garlic , pound 1 teaspoon Turmeric powder (Haldi) For tempering 2 tablespoon Oil 1 teaspoon Turmeric powder (Haldi) 2 sprig Curry leaves     10   40     We begin making the Konkani Style Kotte Saaru/Halasina Bijada Saru Recipe by making the base for the rasam.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.Once boiled, strain the water and keep aside, as that is the base of the rasam.Peel off the skin from the seeds and set aside. 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. Keep it aside.Heat a pan on medium flame, add oil, once the oil is hot, add in the chopped onions, garlic and saute till translucent.Then add in the strained water, the ground masala, rasam powder, turmeric powder and bring it to a boil.Adjust the seasoning and leave it to boil for 15 more minutes.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.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.