PANASA POTTU
KURA
INGREDIENTS
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 tablespoon of tamarind paste
1/2 teaspoon turmeric
A pinch of asafoetida (hingua)
1 teaspoon mustard seeds
3 green chillies
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
1 teaspoon of urad dal(mina pappu)
2 dry red chilies
A few curry leaves
PREPARATION
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.