🥣 Jackfruit Seed & Garlic Rasam 🧄 An Ital Veganuary Soup To Keep You Lit 🔥

in Natural Medicinelast month (edited)


Veganuary is already halfway through, and it's only now that I've found some time to share a very special rasam recipe with you all.


     Rasama are my favorite soups without a doubt, and I find the combination of sour and spicy so refreshing. There are so many variations on rasam, and the soup lends itself well to experimentation, whether you want to feature roasted coconut, pineapple, or in this case, jackfruit seeds.


     Many people don't know jackfruit seeds are edible, but they do need to be cooked first before consumption.


     I put them in a pressure cooker with enough water to cover them, then cooked until the first whistle. After that I waited for the pressure cooker to cool, then drained the water and reserved the jackfruit seeds for this recipe.

Jackfruit Seed & Garlic Rasam Ingredients





⋆ tamarind pulp (3 tbsp)
⋆ 12x garlic cloves (sliced)
⋆ 4x medium tomatoes (diced)
⋆ sea salt (to taste)


⋆ black pepper (2 tsp)
⋆ cumin seeds (2 tsp)
⋆ masoor dal (2 tsp)
⋆ 2x garlic cloves (crushed)


⋆ cooking oil (2 tsp)
⋆ mustard seeds (1 tsp)
⋆ cumin seeds (1 tsp)
⋆ 1x sprig curry leaves (didn't have any on this day)

👩‍🍳 Rasam Preparation Method 🔪



     Let your tamarind pulp soak in 2 cups of hot water for 10-15 minutes, then pass through a strainer to remove pulp.



     Coarsely grind black pepper, cumin seeds, masoor dal and 2 garlic cloves, and set aside.



     Put the tamarind water, diced tomatoes, coarsely ground spices, and sliced garlic in a sufficient pot, add salt to your liking, and bring to a low boil.



     Reduce heat and bring to a simmer, and continue to simmer for 10-15 minutes until the raw tamarind taste is gone.



     Now slice the pressure-cooked jackfruit seeds and keep them near the cumin seeds, mustards seeds, and curry leaves for quick access.

Note: We are currently in a curry leaf drought here in Suriname. Our new neighborhood has no curry trees, and Surinamers use a limited amount of ingredients in their cuisine, so we have yet to find someone in this neighborhood who even knows what they are, despite the massive Indian diaspora here.



     Preheat your wok on a medium-high flame, then add the oil and quickly add the cumin seeds, mustard seeds, and curry leaves. Stir-fry for a few seconds until mustard seeds and curry leaves splutter.



     Reduce heat a bit and quickly add the sliced jackfruit seeds, stir-frying until the jackfruit seeds are fragrant and have browned a bit.



     Add the jackfruit seed stir-fry mix to the rasam soup pot along with 2 to 3 cups of water, bring the rasam slowly back to a simmer and turn off the heat.



     Your rasam is ready to eat. Garnish it with coriander, fresh chilies, green onions, or anything you like.

Time To Eat


     Not all rasams contain lentils, unlike sambar and dahl, and because this rasam has no pureed lentils in the soup base, all the goodies sink to the bottom, which doesn't make for great photography.


     However, I can assure you this rasam is bursting with flavor, and the jackfruit seeds give it a little zing. I wouldn't recommend this rasam for a first date though, because your breath will reek of garlic and jackfruit seeds are known by Cambodians to increase fart activity.

Check out the #plantbased tag on HIVE and this month's Veganuary challenge for the chance to win 100 HIVE, reblogs, OCD votes, tweets and more!

You don't have to be an all out vegan, or even pretend you are, but perhaps share with us your #plantbased experiments and thoughts on this topic. Or maybe you could just go all out and give it a go, see how you feel at the end of it!


If you enjoyed this post, please upvote and reblog.

Monkey B


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Freakin awesome of you to post this recipe!
When I used to live up in Far North QLD in the Daintree Rainforest (20yrs ago), I saved my Jackfruit seeds one day thinking that they looked edible (but with no power, let alone internet, there was no way to check...) so anyway fried them up with garlic, mushrooms and a few other veg delights for a long long time, but found them to be too hard...So next time I will slice them (duh..) but how long were they in the pressure cooker for first???

Knowing how to cook them properly, I'm happy to eat them again and the soup sounds delicious too!
Bookmarked so I can make it when I get home in a couple of weeks.

@careassaktart I'm not sure if you have met @justinparke yet, but if not, as a happy vegetarian too, you might want to check out some of him and @sreypov delicious vegan/vegetarian Cambodian/Surinamese recipes like this one above! (and Bon Appetite! 😃)

Thanks @chocolatescorpi!!

Sorry your past jackfruit seed experiment didn't exactly work out, you were very close to striking gold though. When taking them from the fruit, there will be a thin fruit skin coating around the seed, and you must remove that before cooking. I like to eat them personally, but most people would just throw those fruity skins away.

After you 've got the fruit skin covering off the seeds, they are ready to be boiled or pressure cooked. I cook only for one whistle, but boiling in a normal pot would probably take 15 minutes or less. When you've cooked them, there will now be a thin shell on the seed that you can remove. You can pinch it with your fingernails to get it started, then remove the seed shell.

After that you've got something that resembles mini baked potatoes. I wanted to use them in a South Indian style rasam because I've never seen a rasam that makes use of jackfruit seeds.

Let me know how future jackfruit seed experiments go. !ENGAGE 85

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Oh fantastic, thanks so much for giving me that info!
Funny as you say they look a bit like mini baked potatoes cause that's what I thought they looked like and probably why I thought that they would be edible too! lol...

Ok so outside skin off to boil, then once boiled for about 15mins, soft enough to squeeze the seed out, slice, cook and eat. Correct?

I wonder if the boiling kills the seed, otherwise it could be replanted too...?

Not sure if you drink, but I used to make Jackfruit Dacquiri's and other desserts cause raw jackfruit flavour reminds me of sweet pink bubblegum.

Now I see that it is being used in everything as a meat substitute.

Now I don't drink (so much..lol...) I would be making Jackfruit smoothies...with Pineapple, passionfruit and a dash of pink guava....hmmmm yummmm

Correct, and once they are boiled with the translucent skin removed, they are ready to be eaten. When we are lazy we sometimes just eat them with a little sea salt right after boiling. However, it makes them really tasty to stir-fry them after boiling along with other veggies you might have handy.

Jackfruit is delicious, and I think your pink bubblegum flavor reference is accurate.

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I will let you know how I go.
Hopefully I can get a hold of a fresh one when I get back to Melbourne.
Which is literally the complete opposite end of the top of Australia where I used to just pick them from the trees...

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Increased fart activity? Sounds like a party! hahahaha

Yet another dish I need to taste tho... This list is getting longer

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Jackfruit seeds have been ripping apart families for centuries, but luckily my family is a tolerant gang. !ENGAGE 10

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I had no clue jackfruit seed coulda eat! Well done! I tell you gonna make fortune from ital content . The book, the youtube, the streams and HIVE!

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Bless up and give thanks for the kind words bredren. The catering gigs are slowly on the increase here in Suriname. It's a slow grow because the people aren't aware of Ital food here. I always remind myself this place is a few hundred kilometers from not being a Caribbean country at all. !ENGAGE 15

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Oh this dish is good for healthy!!!!

Yes, this one is a very healthy dish, and now that we found tamarind we can make so much rasam!! !ENGAGE 10

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This sounds delicious! Another really unique dish I would never have thought of myself. I've only had a portion of fresh jackfruit once, but I didn't save the seeds to try. I think after I realized I can't eat jackfruit raw (mild allergy) I think I chucked the seeds just in case. Though I would imagine they would be totally fine once cooked, as the cooking of the flesh also muted the allergic effect of the fruit so I could eat it.

I'm giggling about the flatulence effect since I was just speaking with someone about how sunchokes/Jerusalem artichokes can have the same impact. Thus, the moniker "fartichokes". Gotta love the wonder of fiber! 😂

Count me in for some "fartichokes." It probably wouldn't be too easy to get the seeds in the USA without buying the ripe fruit to go along with it. In Cambodia, most people throw the seeds away, so if we ever saw a neighbor or friend enjoying a jackfruit, we always asked for the seeds.

As of now I have no creative fart moniker for jackfruit seeds, but I'll keep thinking...


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Oh wow this is something I have never heard of or seen. I love learning about these different foods. What I wouldn't give to have a taste of that.

I didn't know you could eat jackfruit seeds. I don't think I could find that here. I know curry leaves are not anywhere that I have been to.

You two have taught me quite a bit about exotic cuisine. I am grateful for that.

Oh and I also love seeing cute little people eating your food as well!

Thanks for the kind words @carolynstahl. A few years ago when I was back in the USA, I visited a Chinese supermarket in the largest metro area near my farmtown where I discovered the owner had begun selling jackfruit from Mexico at a pretty decent price. You could probably get your hands on one with some intense searching. Curry leaves are usually available at any Southeast or South Asian market, and I would imagine some intense searching might find you some curry leaves.

Keep up the awesome Veganuary chefery!!


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I'm a huge fan of sweet and sour soups, Asian style. I didn't know you could cook jackfruit seeds - that's awesome. Then again, I've never tried jackfruit. Sorry I missed this when it first came out - you know how it goes! Sharing on Twitter now. Thanks so much for taking the time to share this amazing recipe with us! @riverflows

You've never tried jackfruit? You're missing out, as I assume you have them in the north of OZ somewhere. Jackfruit tastes like bananas, oranges, and bubblegum had a baby together. Lots of love from Suriname xoxo! !ENGAGE 30

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Yow,this is some next level cookery! I’m gonna hunt down your recipes and try some of them throughout February. Keep up the good work

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Give thanks @missaj, I imagine you've probably got access to jackfruit over there in Japan. !ENGAGE 15

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Not so easy to get it but if I find the Filipino and Thai folks they could point me in the right direction. Halal stores tend to sell those things too.

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This soup looks really delicious! I don't know much about Indian or Asian cuisine, but I love this recipe, because it is so detailed. In my back garden I have a huge tamarind that will be harvested soon, starting in February. I'm going to try to replicate it, even though I don't have the seeds you use, what ingredient can I use instead of jackfruit seeds? A hug.

You could make this without the jackfruit seeds, no problem! In fact, you don't need to replace them with anything because rasams are generally very light soups. I'm sure there are some jackfruits in Venezuela, but they are generally more popular with Asian communities. I'm sure any Chinese with a restaurant in Venezuela might know where to get a jackfruit or two. Positive vibes from around the corner in Suriname. !ENGAGE 35

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Oh thank you very much. I'll try to see where to get them, because I like strong soups, and I think jackfruit provides that characteristic. I also send good vibes to you and your family. A big big hug.

Good job Justin, as always demonstrating the level of professionalism and ability in vegan food. I had not known this dish, I think I will consider it for a Sunday morning.

Jackfruit seeds are nutritious and often free, especially if the person in possession of the jackfruit doesn't know the seeds are edible. I like to think of them like tiny little baked potatoes. !ENGAGE 15

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