The Jackfruit is native to parts of South and Southeast Asia, and is believed to have originated in the Southwestern rain forests of India, in present-day Kerala and coastal Karnataka and Maharashtra. Its fruit is the largest tree-borne fruit reaching as much as 80 pounds (36kgs) in weight, 36 inches in length and 20 inches in diameter.
The Jackfruit tree is widely cultivated in tropical regions. Jackfruit is national fruit of Bangladesh.
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango and banana.
This is a famous Coastal Andhra dish and mostly a must on the menu during auspicious occasions. The jackfruit is cut or processed in such a way, you cannot identify the vegetable. The jackfruit used is young and unripe and special knives are available to cut it fine like shreds or saw dust which is called "pottu".
Caution:
Before touching the raw jackfruit for cutting, spread 2 or 3 newspapers, grease both hands generously with sesame (til) oil or use gloves. When we cut jackfruit, it leaves a milk like latex which is very sticky. It leaves stains as well. It is important to prevent spoiling the floor, your hands and your dress!!
Cut the jackfruit into two pieces. Then remove the thorny green skin part and the hard
core (center part) and chop into small cubes. Grease your hands frequently while you are cutting the vegetable.
In Andhra Pradesh fresh panasa pottu is available in market.
In USA, jackfruit pieces are available in cans in Indian stores and Asian markets.
If using pieces, place the pieces in a food chopper or processor, add a pinch of turmeric and a spoon of oil and process it.
Ingredients:
2 cups of processed jackfruit
1 tsp turmeric powder
Salt to taste
Small ball of tamarind (optional)
For seasoning:
2 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
2 or 3 green chilis finely cut
1 inch ginger finely cut
A few curry leaves
A pinch hing
2 tsp lemon juice
3 tsp mustard powder (or mustard paste)
3 tbsp. kura vadiyalu (dehydrated urad vadiyams)
Oil for seasoning
Directions:
Place jackfruit in a microwave safe bowl, add turmeric powder and put the tamarind ball inside the jackfruit and add a few spoons of water.
Cook partially covered for 4 minutes.
Stir and cook again for 3 to 4 minutes.
Deep fry vadiyams and set them aside
In the same oil, fry dals and mustard seeds.
When mustard splutters, add chili and ginger pieces.
Add hing and curry leaves.
Add the cooked jackfruit and salt.
Keep stirring for a few minutes.
Turn the heat off. Add mustard powder or paste and lemon juice.
Mix thoroughly. Garnish with vadiyams and serve.
Note:
If using mustard paste, grind mustard seeds with a few spoons of water and a pinch of turmeric. Add the paste to the subzi. Otherwise,, mustard powder can be used.
The Jackfruit tree is widely cultivated in tropical regions. Jackfruit is national fruit of Bangladesh.
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango and banana.
This is a famous Coastal Andhra dish and mostly a must on the menu during auspicious occasions. The jackfruit is cut or processed in such a way, you cannot identify the vegetable. The jackfruit used is young and unripe and special knives are available to cut it fine like shreds or saw dust which is called "pottu".
Caution:
Before touching the raw jackfruit for cutting, spread 2 or 3 newspapers, grease both hands generously with sesame (til) oil or use gloves. When we cut jackfruit, it leaves a milk like latex which is very sticky. It leaves stains as well. It is important to prevent spoiling the floor, your hands and your dress!!
Cut the jackfruit into two pieces. Then remove the thorny green skin part and the hard
core (center part) and chop into small cubes. Grease your hands frequently while you are cutting the vegetable.
In Andhra Pradesh fresh panasa pottu is available in market.
In USA, jackfruit pieces are available in cans in Indian stores and Asian markets.
If using pieces, place the pieces in a food chopper or processor, add a pinch of turmeric and a spoon of oil and process it.
Ingredients:
2 cups of processed jackfruit
1 tsp turmeric powder
Salt to taste
Small ball of tamarind (optional)
For seasoning:
2 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
2 or 3 green chilis finely cut
1 inch ginger finely cut
A few curry leaves
A pinch hing
2 tsp lemon juice
3 tsp mustard powder (or mustard paste)
3 tbsp. kura vadiyalu (dehydrated urad vadiyams)
Oil for seasoning
Directions:
Place jackfruit in a microwave safe bowl, add turmeric powder and put the tamarind ball inside the jackfruit and add a few spoons of water.
Cook partially covered for 4 minutes.
Stir and cook again for 3 to 4 minutes.
Deep fry vadiyams and set them aside
In the same oil, fry dals and mustard seeds.
When mustard splutters, add chili and ginger pieces.
Add hing and curry leaves.
Add the cooked jackfruit and salt.
Keep stirring for a few minutes.
Turn the heat off. Add mustard powder or paste and lemon juice.
Mix thoroughly. Garnish with vadiyams and serve.
Note:
If using mustard paste, grind mustard seeds with a few spoons of water and a pinch of turmeric. Add the paste to the subzi. Otherwise,, mustard powder can be used.
No comments:
Post a Comment