Tender Raw Jackfruit Curry

Tender raw jack fruit is called palaamusu - பலாமுசு in Tamil.

Skinning the hard jackfruit is a very difficult job. But in Raipur where I live now, if a palaamusu is selected, the shopkeepers immediately peel off the skin and give the cut pieces. The edible portion inside can be used for making dry curry. Here let me give the method of preparing a curry using palamusu with coconut masala.

Ingredients :

Palaamusu diced                               : 1 cup
Turmeric powder                               : 2 pinches
Green peas                                         : 1 tbsp ( optional )
Salt                                                  : 1/4 tsp

For Tempering:
Mustard seeds                                  : 1/2 tsp
Urad dhal                                         : 1 tsp
Oil                                                   : 2 tsp

For masala :

Coconut scrape                                  : 2 tblsp
Red chilly                                            : 1 ( adjust )
Cumin seeds                                       : 1 tsp
Dhaniya [ Coriander seeds]                : 1/4 tsp
or
Dhaniya [ Coriander ] powder            : 1/2 tsp
Sombu [ Fennel ]                                 : 1 tsp
Small onion                                          : 4 to 5 ( optional )
Garlic                                                    : 1 or 2 cloves ( optional )
Onion                                                    : 1 medium size
Coriander leaves & curry leaves             : small quantity
Salt                                                      : 1/4 tsp

Method :
Take all the ingredients for masala except onion and grind without water.
Then add small quantity of water and grind well.
Now add onion and run for few rounds only.

Transfer into a vessel/plate and keep aside.

Now take palaamusu in a cooker with 1/2 cup of water.
Add turmeric powder and salt.
Cook for one whistle.

After the cooked palaamusu is cooled to room temperature, coarsely grind using a mixer grinder.
Transfer into a container.

Keep a kadai with oil on a stove with slow flame.
Splutter mustard seeds. Add urad dhal.
When dhal turns to golden brown color add the palaamusu and green peas.

Saute for few seconds and add the masala.
Mix well and saute till all the water goes off and becomes dry.

Keep stirring it at regular intervals.
Now the curry is ready.
Transfer into a serving bowl and garnish with coriander leaves.

Goes well with hot white rice mixed either with sambar  

or rasam








You might also like to try

Cauliflower manchurian

sepang kizhangu masala curry

brinjal masala curry

cauliflower stirfry

banana blossom carrot stirfry

Masala/ Dry curry


Curry Index

Ideas for Breakfast/Dinner

Variety of Dishes for Lunch

Recipe Index