- Chopped Raw Jackfruit – 250gms
- Tamarind Deseeded – 10gms (Inadvertantly it is shown as 5 gms in video)
- Ginger – Small Piece
- Green Chilies – 7 (Small)
- Fenugreek Seeds – 1/8tsp
- Bengal Gram – 1tsp
- Black Gram – 1tsp
- Mustard Seeds – 1/2tsp
- Cumin Seeds – 1/2tsp
- Curry Leaves – Few
- Salt to Taste
- Red Chili Powder – 1/4tsp
- Turmeric Powder – 1/4tsp
- Oil – 7tsps
For Mustard Seasoning:
- Mustard Seeds – 1tsp
- Red Chili – 1
Take chopped raw jackfruit into a bowl and add water. Wash the jackfruit. Take a microwave safe bowl and add washed raw jackfruit. Add 50ml water to the vegetable and place that bowl in a microwave oven. Cover the bowl partially and microwave on high power for 4 minutes. Stir once and again place the bowl in oven covering it partially. Cook the vegetable again on high power for 4 minutes. Allow 3 minutes standing time before removing the bowl from oven. Cool the cooked jackfruit. Now remove all the water from the cooked jackfruit by pressing.
Take tamarind into a microwave safe bowl and add 50ml water. Place this bowl in oven and cook on high power for 30 seconds. Cool the cooked tamarind and grind to a smooth paste.
Take green chilies and ginger into a mixie jar and grind to a coarse paste.
Heat a pan and add oil to it. When oil is hot add fenugreek seeds, Bengal gram and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add curry leaves and ground green chili-ginger paste. Fry well. Add turmeric powder and red chili powder. Mix all well and add cooked and water separated jackfruit pieces. Add salt and mix all well. Fry the curry stirring for few seconds. Add tamarind extract and mix well. Cook the curry covering the pan for 2 minutes. Meanwhile prepare the mustard seasoning.
Break red chili into small pieces. Take the mustard seeds and red chili pieces into a mortar & pestle and crush. The add water little by little and grind to a smooth texture. While grinding the mustard leaves a nice flavor.
Open the lid of the pan and add the prepared mustard to the curry. Mix well and cover the pan. Cook for 1 minute. Transfer the curry to a serving bowl and serve hot with plain rice.
Points to Notice:
The taste of the curry depends on many things like the size of the jackfruit pieces, amount of tamarind, and the texture to which the mustard is ground.
The jackfruit should be fully matured one. The size of the jackfruit pieces should be small.
Tamarind should balance the flavor of ground mustard (Aava Ghatu).
Mustard should be ground till you get the aroma of it.
Andhra Pradesh we get chopped raw jackfruit in markets. For those who
residing outside A.P. get the jackfruit and remove the outer skin.
oil your palms and knife before cutting the jackfruit, as it will be
Then chop the jackfruit with knife to desired size. But this is a
task as the jackfruit will be sticky and difficult to chop. To simplify
cut the jackfruit into big chunks. Boil these pieces till they are
can cook them in a pressure cooker. Then take the pieces and mash them
them in a mortar & pestle. Then proceed as above and make the curry.
Recipes you also like to watch
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to firstname.lastname@example.org
|Click here to see YouTube Comments