Steamed Basmati Rice, Panasa Pottu Kura and Tomato Rasam

Ingredients

• 500 g Raw Jackfruit (peeled, cored, and cut into 1-inch cubes)
• 2 cup Water (for pressure cooking)
• 0.25 tsp Turmeric Powder (for pressure cooking jackfruit)
• 0.5 tsp Salt (for pressure cooking jackfruit)
• 3 tbsp Sesame Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 leaves Curry Leaves
• 3 pcs Green Chilli (slit lengthwise)
• 1 large Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 1 tsp Red Chilli Powder (adjust to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)
• 1 tbsp Lemon Juice (optional)

Instructions

1. 1

   Pressure Cook the Jackfruit

   • Place the jackfruit cubes in a pressure cooker. Add 2 cups of water, 1/4 tsp of turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and pressure cook on high heat for 2-3 whistles, or for about 10 minutes.
   • Quickly release the pressure to prevent overcooking. The jackfruit should be tender but not mushy.
   • Drain the cooked jackfruit in a colander and let it cool completely.
2. 2

   Shred the Jackfruit

   • Once the jackfruit has cooled to the touch, use your hands or a fork to gently mash and shred it into a coarse, crumbly texture resembling pulled meat. Set aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat sesame oil in a wide pan (kadai) over medium heat.
   • Add mustard seeds and let them splutter completely.
   • Add cumin seeds, urad dal, and chana dal. Sauté for 1-2 minutes until the dals turn light golden brown and aromatic.
   • Add the curry leaves and slit green chilies. Fry for another 30 seconds.

Ingredients

• 0.25 cup Toor Dal (rinsed well)
• 3 medium Tomatoes (ripe and roughly chopped)
• 1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
• 4 cup Water (divided for cooking dal and rasam base)
• 2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional to balance flavors)
• 1 tbsp Ghee (can be substituted with oil for a vegan version)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chillies (broken into halves)
• 4 clove Garlic Cloves (lightly crushed with the side of a knife)
• 10 leaf Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.

2. 2

   Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.

3. 3

   Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.

4. 4

   Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

5. 5

   Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.