
Jackfruit seeds are used in a variety of preparations in South India, more so by the GSB community to which I belong. Here is a Rasam which is served over rice.
Ingredients:
21 seeds of jackfruit peeled and pressure cooked and mashed.
2tbsps Rasam powder
1 tbsp jaggery
2 tomatoes chopped
1 tsp tamarind paste
Salt
1 tbsp Ghee
7 cloves of garlic crushed
3 tbsps finely chopped coriander leaves.
Method:
Drop the mashed jackfruit seeds into a pan and add enough water to get a flowing consistency. Add the Rasam powder, jaggery and salt. Bring to a roaring boil and allow it to simmer for a few minutes. Heat the ghee in a pan. Add the crushed garlic and roast on a medium flame to a rich golden brown. Drop it into the Rasam. Allow the Rasam to simmer for a couple of minutes. Switch off. Add the coriander leaves, cover and keep aside for half an hour to allow the flavours to infuse. Serve over rice or as an appetizer.
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