Jackfruit rasam? Enjoy the south Indian speciality by innovating with these recipes

It is the weather for all things warm and comforting and the easiest way to indulge is by enjoying different kinds of food that can be easily made at home. Yes, the Chinese soups are popular during this time and so is everything made out of corn. However, there is more to the monsoon food than these favourites.

If you don't want to step out and enjoy delicious home-cooked food instead, get into the kitchen and put on your chef's hat to innovative with the classic rasam. Traditionally popular among South Indian cuisines, it is perfect for this weather and will give every other kind of soup a run for their money.

While the dish is traditionally prepared with a variety of ingredients including tomatoes, tamarind and black pepper, chefs in the city have taken their love for the dish and added their own touch to it. They include ingredients that are lesser-known with the combination and may simply surprise you. So, even though the traditional recipe is a clear hit, there is always room for innovation with the south Indian soup. It may just add the required spice to your otherwise plain meal or simply provide warmth on a cold rainy day.

While the jackfruit is popularly known to be a summer fruit, it is available till the end of July and Deepti Jadhav, senior sous chef at Dakshin Coastal, makes the most of the opportunity to create a jackfruit rasam. Photo Courtesy: ITC Maratha

Jackfruit rasam by Chef Deepti Jadhav, Dakshin Coastal, ITC Maratha, Andheri (East)
Rasam is known to be a favourite accompaniment to have with rice but it can simply be had as a soup too. While the jackfruit is popularly known to be a summer fruit, it is available till the end of July and Deepti Jadhav, senior sous chef at Dakshin Coastal, makes the most of the opportunity. It is also the reason why she says one should make use of the fruit while they can. Jadhav explains, "Jackfruit has a number of health benefits associated with it. It is a rich source of proteins, vitamins, minerals and other important nutrients that our body requires." Her love for the fruit and need to experiment has made her introduce the jackfruit rasam as a part of the monsoon special Sunday brunch at the restaurant, which is on from July till August end.

Ingredients:
Jackfruit 10 nos
Tur dal 1 cup (optional)
Mustard seeds 1 tsp
Tomato 2 nos (cut into pieces)
Dry red chilies 5 nos
Rasam powder 2 tsp
Curry leaves 1 tbsp
Cumin seeds 1 tsp
Peppercorn seeds 1 tsp (crushed)
Asafoetida a pinch
Coriander leaves 2 tbsp
Oil 1 tbsp
Ghee 1 tbsp
Salt as per taste
Water 4 cups
Turmeric 1 tsp (optional)
Jaggery 2 tsp
Tamarind water 2 tbsp

Method:
1. Pressure cook the tur dal with three cups of water adding a pinch of salt and turmeric and keep aside.
2. Soak the tamarind in one cup of water for 10-15 minutes and extract the water alone.
3. In a pan, add oil, mustard seeds, red chillies, curry leaves and sauté for a minute.
4. Add jackfruit pieces, add ghee and sauté well until tender.
5. Now add chopped tomatoes.
6. Add tamarind water, dal water, salt, peppercorn powder, rasam powder, hing and if needed one more cup of water and cook on medium flame.
7. When it starts boiling, add in jaggery and coriander leaves.
8. Take it off the flame and serve with rice and poppadum.

Smoky tomato rasam by Samiksha Shetty, co-founder, The Moon Village, Khar (West)
Believing in all things healthy yet flavourful, Samiksha Shetty and Aditya Damani, co-founders of The Moon Village, a newly-opened cafe in Khar, suggest making the familiar tomato rasam but after adding a unique twist to it. Working on the menu with Chef Himanil at the restaurant, Shetty explains, "The rasam is made with charcoal roasted tomatoes marinated with crushed coriander. It is served like tea with dehydrated curry leaves and freshly pounded rasam masala, packing a flavourful punch in every sip." It is also why she says that the tanginess, smokiness and peppery punch of the concoction makes it a perfect healthy soup to sip on during the rainy season.

Ingredients:
Sliced tomato 1 kg
Turmeric 2 gm
Curry leaf 5 gm
Red chilli 10 gm
Coriander seeds 10 gm
Coriander leaves 30 gm
Coriander leaf with stem and root 5gm
Asafoetida 3 gm
Jeera powder 50 gm
Tamarind 15 gm
Chopped coriander 25 gm
For tempering
Refined oil 25 gm
Mustard 5 gm
Red chilli 5 gm
Jeera powder 3 gm
Chopped garlic 30 gm
Curry leaf 5 gm

Method:
1. Mix all ingredients together in a vessel thoroughly.
2. Add little water and boil till the tomatoes get mashed.
3. Now add some more water and bring to boil. Keep it in simmer for some time.
4. Strain the rasam and keep aside.
5. Make a tempering with the rest of the ingredients and add to the rasam. Add salt.
6. Serve hot and garnished with chopped coriander.

Homemade rasam powder

Ingredients:
Coconut oil 2 tsp
Coriander seeds 1 cup (75 gm)
Cumin seeds ¼ cup (25 gm)
Methi 2 tbsp (20 gm)
Black pepper 1 tsp (7 gm)
Curry leaves ½ cup (10 gm)
Red chilli 100 gm dried
Turmeric 1 tsp
Asafoetida 1 tsp

Method:
1. Heat coconut oil
2. Temper the spices and let it cool down.
3. Grind on a mortar pestle.
4. Serve it on the side of the rasam and sprinkle on top as per taste.

At Butterfly High, executive chef Vinayak Patil takes inspiration from Chettinad flavours and combines it with crab to produce a delicious dish of seafood rasam. Photo Courtesy: Butterfly High

Chettinad Nandu Rasam by Chef Vinayak Patil, Butterfly High, across outlets
Known to be a very popular dish in Tamil Nadu, Vinayak Patil, executive chef at city-based restaurant Butterfly High takes inspiration from Chettinad flavours and combines it with crab to produce a delicious dish of rasam. He explains, "Crab is called Nandu in south India, and rasam originates from the same region too. A crab rasam is served with crabs in its shell." However, Patil decided to give it a twist at the restaurant by removing the crab meat from the shell and then adding it to the spicy tangy warm rasam, making it easier for people to enjoy it. If you are a seafood lover, this is definitely a must-try on a rainy day.

Ingredients:

Fresh crab meat 70 gm
Pearl onions 30 gm
Tomato 50 gm
Turmeric 1 gm
Coconut oil 15 ml
Curry leaves 7-8 nos
Fennel seed powder 2 gm
Garam masala powder 1 gm
Rasam powder 3 gm
Fresh coriander 1 gm

Method:
1. Heat a pan with oil. Add in curry leaves and crushed onions, and fry till the raw smell goes off. Then add chopped tomatoes, and let it cook till soft.
2. Add chili powder, fennel seed powder, garam masala, rasam powder and salt. Add required water.
3. Once it starts boiling, add crab meat. Cook for 10 minutes over medium flame.
4. Once the crab is cooked, add chopped coriander leaves.
5. The nandu rasam is ready.

Chef Hardik Bali at Trident Bandra Kurla, uses lemongrass to make rasam because of its immunity-boosting properties. Photo: Trident Bandra Kurla

Lemongrass rasam by Chef Hardik Bali, Trident Bandra Kurla, Bandra (East)
While pepper, tomato and pineapple rasam are among the most popular kinds of the delicious spicy sour soup, Hardik Bali, senior sous chef at Trident Bandra Kurla explores the lesser-known lemongrass rasam. The dish is not only healthy but has ingredients that are easy to find and is perfect during the monsoon season. He explains, "We use lemongrass especially during the monsoon because any lemongrass infusion is highly beneficial in terms of keeping away basic flu, cough and cold and baseline improvement in immunity."

Ingredients:
Tomato 500 gm
Lemongrass 50 gm
Vegetable oil 2 tsp
Mustard seeds 3 gm
Cumin seeds 3 gm
Black pepper corn 1 gm
Curry leaf 5 gm
Garlic 10 gm
Ginger 7 gm
Asafoetida a pinch
Turmeric powder 3 gm
Red chilli powder 10 gm
Salt to taste
Tamarind pulp to taste
Fresh coriander (optional) 5 gm

Method:

1. In a heavy bottom pan, place tomatoes, salt, red chilli powder along with 600 ml of water and bring it to a boil till tomatoes are soft.
2. Strain the water and keep it aside.
3. Pulp out the juice of the tomatoes ensuring there are no seeds in it.
4. For tempering, take a separate pan.
5. Heat oil and temper mustard seeds and cumin seeds. Now add curry leaf, lemon grass, fresh garlic, ginger, black peppercorn and asafoetida.
6. At this stage, sprinkle red chilli powder and turmeric powder followed by tomato water and tomato juice.
7. Bring to a boil and simmer the broth for 20 minutes.
8. Add tamarind pulp to taste and season it.
9. Garnish it with coriander leaves and serve hot.

Also Read: Mumbai chefs share innovative recipes for fried snacks to enjoy this monsoon