Mustardy Raw Jackfruit

5 Jan

panasa_pottu
Panasa Pottu Kura

Ingredients:

Young Raw Green Jackfruit 1 small
Tamarind 2 inch sized ball
Turmeric Powder 1 tsp
Green Chiles 4
Whole Red Chiles 3
Mustard Seeds 4 tsps
salt to taste

Talimpu:

Chana Dal 1 tbsp
Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Curry Leaves 8
Asafoetida a big pinch
Oil 1 tbsp

Method of preparation:

Wash, remove the thick skin off of the raw jackfruit.
Use a sharp knife to thinly shred the inside flesh and reserve it for later use.
Apply oil on left hand to avoid it sticking to the jackfruit.

Remove stems, wash and slice the green chiles.
Remove stems and remove half of seeds from whole red chiles.
Grind mustard seeds and red chiles into fine powder using a spice blender.

Heat few cups of water in a saucepan, add tamarind, half of turmeric powder, salt and shredded raw jackfruit.
Boil until jackfruit is soft and just cooked.
Strain the cooked jackfruit, discard any tamarind pulp and reserve the jackfruit for later use.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, other half of turmeric powder and cooked jackfruit.
Stir fry for a minute or two and remove from heat.
Once cooled to room temperature, stir in ground mustard seeds red chile powder.
Serve with steamed rice and a dollop of ghee.

Notes: Alternatively, use canned jackfruit and process it with a food processor.

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