Authentic Konkani Style Kotte Saaru / Halasina Bijada Saaru Recipe-Jackfruit Seed Juice

We begin making the Konkani Style Kotte Saaru/Halasina Bijada Saru directions by making the base for the rasam.bring to temperature a saucepan on medium flame, combine the jackfruit seeds along with 2 cups of liquid, green chillies, garlic and tamarind and allow to bubble till the seeds are cooked, this will take about 30 mins.Once boiled, strain the liquid and keep aside, as that is the base of the rasam.strip 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.bring to temperature a skillet on medium flame, toss in oil, once the oil is burning, toss in in the finely sliced onions, garlic and saute till translucent.Then toss in in the strained liquid, the ground masala, rasam dusting seasoning, turmeric dusting seasoning and bring it to a bubble.Adjust the seasoning and leave it to bubble for 15 more mins.In a tadka skillet, bring to temperature oil on medium flame, toss in the mustard seeds and curry leaves, allow it to splutter, turn off the flame and stream in it over the rasam.offer the Konkani Style Kotte Saaru/Halasina Bijada Saru directions along with some Steamed rice and Gorikayi Palya directions and end it with Semiya Payasam With Coconut whole milk directions.