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. Saut√© 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.

No comments: