Saturday, May 27, 2017

Panasakaya Pottu Pulihora Kura / Jackfruit Dry Curry

Hi friends, Today I am posting one of my Mom's recipe. Until now, I posted recipes prepared by me, but this recipe is prepared by my Mom. My great-grandmother(My fathers grandmother) is very good at cooking. My mother and father used to tell me about her cooking and cooking skills. My grandmother is also so good at cooking. My mom learned cooking from both of them. My mom cook both authentic Andhra dished and modern dish very well.

panasapottu pulihora kura/chopped jackfruit curry


The recipe today I am posting is very popular in a religious community in my region. They love to serve this curry in every function. Jack fruits will grow in summer months and can be eaten as a vegetable or eaten as a fruit. Young jack fruit can be used as an vegetable to prepare curries. When a jack fruit is fully grown we can enjoy the sweet pods along with the aroma.

In summer, in my region, cycle vendors will fill baskets with panasa pottu / chopped jack fruit and tie those baskets to there cycle and call out everyone to buy panasa pottu.  We can make panasa pottu at home. There was a jack fruit tree in front of my house. My Mom used to pluck young jack fruit from the tree and make panasapottu kura and panasakaya masala kura/Jackfruit masala curry.

panasapottu pulihora kura/chopped jackfruit curry


For making panasa pottu, we have to apply oil and turmeric powder mixture to our hands and the knife. Milk like sticky substance will come out when we pluck and cut jack fruit. When we apply oil to our hands and knife it will prevent that sticky latex juice from sticking to our hands. Cut the young jackfruit into 4 pieces and remove it's skin and make them into small pieces. Wash them with plenty of water and process them in a food processor or in mixer using pulse mode.

Ingredients

  • Panasa pottu - 2 cups
  • Tamarind - small lemon size
  • Turmeric powder - 1/2 tsp

For Popu / Tadka / Seasoning

  • Oil - 2 tbsp
  • Avvalu / Mustard seeds - 1/2 tsp
  • Jeera / Cumin seeds - 1/2 tsp
  • Senagapapu / Chana dal - 1 tsp
  • Minnapappu / Urad dal - 1 tsp
  • Salt to taste
  • Hing - a pinch
  • Dry red chilies -2
  • Green chilies - 3 
  • Minnapa vadiyalu - 15
  • Groundnuts - 2 tbsp

Preparation

  • Clean panasa pottu until water is clear. Add  1/2 cup water, turmeric powder and cook till panasa pottu turn soft.
  • Squeeze water from cooked panasa pottu and keep aside.
  • Heat one tbsp oil in a pan and fry minnapa vadiyalu until brown and keep aside.
  • Heat remaining oil. When oil is hot, add mustard seeds and cumin seeds, when they splutter, add chana dal, urad dal, groundnuts, dry red chilies and fry till they turn brown.
  • Add hing and green chilies and fry.
  • Add turmeric juice and cook till there is no rawness.
  • Add panasa pottu, salt, minapa vadiyalu and cook for 2 mins.
  • Serve with rice.

Note : If wanted more sourness, add lemon juice.
           Curry taste will enhance after few hours. 
           Adjust oil and chilies to your taste.



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