Panasa Pottu Kura/ Rawjackfruit fry

Aava pettina Panasa Pottu Kura

Set 1:

Young jack fruit tin - 565 g
Turmeric - 1/2 tsp
little salt

Set 2:

Oil - 3 tbsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp
Chana dhal - 2 tsp
Urad dhal - 1 tsp
Red chillies - 5 no. (split)
Green chillies - 5 no. (slit)
Ginger - 1 inch (chopped finely)
Curry leaves - 2 sprigs
Asafoetida (hing) - a pinch

Set 3:

Mustard seeds - 1 and 1/2 tsp
Lemon - 1/2 no.

Proceed:

1) Set 1- Remove young jack fruit from the tin discarding water, keep the fruit in the blender and blend it until chopped finely. keep this in pressure cooker bowl, to that add little handful of water, turmeric and salt, pressure cook for 1 whistle. Remove excess water when it is cooked. keep aside.

2) Set 3- Take mustard seeds in pestle and pound it in to powder, to that add lemon juice, cover and keep aside.

3) Heat a deep non-stick kadhai, add oil and heat it up. Add one by one from set 2 in the order given above, do poppu thingi. Add now point 1 and fry until water is evaporated or less, switch off the flame and add salt to taste (remember you already added little salt before). Add point 2 paste and mix well.

Serve with plain white rice, mudda pappu and majjiga charu.

Notes:

1) Raw Jackfruit? Please visit these url for more info.

http://www.answers.com/topic/jackfruit

http://www.hort.purdue.edu/newcrop/morton/jackfruit_ars.html

2) You can find these in tin form too in Chinese groceries and Indian groceries. Select the raw jack fruit for cooking.

© 2006 by Rajani Rayudu