Monkey jack fruit rasam / Vaate huli saru

Monkey Jack known as vaate huli in Kannada, is a rare ingredient sourced from the dried fruits of Artocarpus lacucha. It is a unique souring agent that is commonly used in South Indian cuisine to add a distinct sour taste to rasam and curries. Vaate Huli is  used as an alternative to tamarind in cooking. 

Fruit has many health benefits. It possesses anti-bacterial and anti-inflammatory, anti-oxidant properties due to which this is an important fruit in Ayurveda medicine. 

In Malendu region, Vaate huli rasam is given to new moms. Dried vaate huli which can used for many months without preservatives. Here is the rasam recipe for you. 

Ingredients

Vate huli - 12 to 15 pieces
Grated coconut - 5 to 6 spoons
Garlic cloves -  4 to 6
Green chillies - 4 to 6
Cumin seeds - 1 spoon

For tempering

Oil - 2 spoons
Mustard seeds - 1/2 spoon
Red chillies - 1
Turmeric powder - 1 pinch

Method

Soak the vate huli pieces in hot water for about 15 minutes. Grind the same along with green chillies, garlic cloves, cumin seeds and grated coconut by adding water. 

Heat a thick Bottomed kadai. Add oil. When oil gets heated, add mustard seeds and red chilly pieces, turmeric powder. 

When mustard seeds start spattering, add ground masala. Add around 500 ml of water, salt and boil well. 

Switch off the stove and serve hot along with rice. 

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