Ingredients
Finely Chopped Raw Jack Fruit* : 1 cup
Green Chillies : 4-5
Red Chillies : 3
Mustard Seeds : 1/2 teaspoon
Split Bengalgram : 2 teaspoons
Split Blackgram : 2 teaspoons
Tamarind Juice* : 3-4 teaspoons
Jaggery : 1-2 teaspoon
Peanuts : 1 teaspoon
Cumin Seeds : 1/2 teaspoon
Turmeric Powder :1/2 teaspoon
Aafoetida : 1/4th teaspoon
Curry Leaves : 1teaspoon
Cashewnuts : 1teaspoon
Oil: 4-5 teaspoons
Dry Mustard Seeds Powder* :3-4 teaspoons
Salt to taste
Method
- Wash the chopped jackfruit with plenty of water, then add 2 cups of water and add the rinsed jack fruit, the turmeric powder and the salt. Close the lid and cook until the jackfruit is tender (if you use a pressure cooker, just wait for 1 whistle and turn it off, turn off the flame and let it cool down).
- Now drain the remaining water and set aside. Heat oil in a pan and add peanuts, cashew nuts, mustard seeds, split bengalgram and blackgram, cumin seeds, chopped green chillies, red chillies, curry leaves and asafoetida and fry until golden brown.
- Now add the tamarind juice and jaggery and cook for 3-4 minutes, then add the cooked jackfruit and mix well and serve hot with white rice.
Note:
- This is a very traditional and very popular curry in Andhra Pradesh.
- The Jackfruit should be raw and cut into small pieces, and the mustard seeds should be ground nicely until you get a nice aroma. Tamarind extract/juice and mustard seed powder should be equal in quantity.
- If you haven't found raw jackfruit, try frozen jackfruit if available, or use finely chopped cabbage instead of raw jackfruit.
- Remember to turn off the flame after adding the mustard powder, as further cooking will make the curry bitter.
