Sunday, 24 March 2013


1 bowl of raw green jackfruit diced in to small pieces
1 tablespoon of tamarind paste
1/2 teaspoon turmeric
A pinch of asafoetida (hingua)
1 teaspoon mustard seeds
3 green chillies
1 red chili
1 teaspoon mustard seeds
1 tablespoon of chana dal(chenaga pappu)
1 teaspoon of urad dal(mina pappu)
2 dry red chilies
A few curry leaves


Place the diced raw jackfruit and required water in a pressure cooker and boil it up to a whistle. Allow it to get cool for about 10 minutes. Remove all the water from the cooked jackfruit. In order to avoid bad smell you can use butter milk rather than water. Make popu/tadka by adding the chana dal, urad dal, mustard seeds and red chilies. As soon as the mustard seeds pop, add the curry leaves and the green chillies and tamarind paste. Let it fry till the raw smell of tamarind vanishes. After that add the asafoetida, cooked jackfruit and salt. Sauté until the water evaporates. Mix mustard seeds,dry chili  add a  little water to it  and grind it. Add a few drops of oil and mix well and leave the paste for 5 minutes.As soon as the jackfruit mix well with the tamarind and other spices , remove from stove and  alow  it  to cool. Add the mustard paste when the dish is warm, mix and cover immediately with a lid. Panasa pottu kura is ready to eat.



v  Cleaned and Dried one raw mango, peel of the skin and chop
v  1 cup grated jaggery approximately 100 gm
v  1 table spoon or little margosa flowers (neem tree flowers)
v  1 table spoon fresh coconut pieces finely chopped
v  3 -4 table spoon tamarind paste
v  Sugarcane pieces peel and chop in to small pieces
v  Tea spoon putanala pappu and chana dal
v  Almond, kaju and kismiss (optional)
v  salt to taste
v  Water 100-200ml


Mix all the ingredients mango pieces, tamarind paste, coconut pieces, jaggery, and sugarcane pieces. Add water to the mixture according to thickness. If you prefer thick chutney add 100ml of water. Garnish with almond kaju kismiss, putana pappu, chana dal and margosa flowers. Delicious Ugadi pachadi is ready to serve.