We start making the Konkani Type Kotte Saaru/Halasina Bijada Saru Recipe by making the bottom for the rasam.
Warmth a saucepan on medium flame, mix the jackfruit seeds together with 2 cups of water, inexperienced chillies, garlic and tamarind and permit to boil until the seeds are cooked, this may take about half-hour.
As soon as boiled, pressure the water and hold apart, as that’s the base of the rasam.
Peel off the pores and skin from the seeds and put aside.
Lower the seeds into small items and switch it to a mixer-jar together with the tamarind, inexperienced chillies, garlic cloves and grind them right into a high-quality paste. Maintain it apart.
Warmth a pan on medium flame, add oil, as soon as the oil is scorching, add within the chopped onions, garlic and saute until translucent.
Then add within the strained water, the bottom masala, rasam powder, turmeric powder and convey it to a boil.
Modify the seasoning and depart it to boil for 15 extra minutes.
In a tadka pan, warmth oil on medium flame, add the mustard seeds and curry leaves, enable it to splutter, flip off the flame and pour it over the rasam.
Serve the Konkani Type Kotte Saaru/Halasina Bijada Saru Recipe together with some Steamed rice and Gorikayi Palya Recipe and finish it with Semiya Payasam With Coconut Milk Recipe.
