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Saturday, March 27, 2010

Belechekke Palya / Medium Tender Raw Jackfruit Subji

Ingredients:
1/2 medium sized Medium Tender Raw Jackfruit / Belechekke
1.5 - 2 tsp Chilly powder
Large grape sized Jaggary
1/4 tsp Turmeric powder
Salt to taste
1/4 cup finely grated Coconut
10 -15 Curry leaves
1.5 tsp Black Gram seeds
3/4 tsp Mustard seeds
1 - 2 pieces of Red Chilly
3 - 4 tsp Oil

Recipe:


Apply little oil on your hands and cut the jackfruit into two halves. Take one half and cut it into medium sized long pieces and remove the inner part of it as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Cut each jackfruit into 4-5 long pieces as shown in the picture below.

Put them in water for about 10-15 mins.

Remove all unwanted things, separate the seeds and jackfruit as shown in the picture below.


Put the jackfruit seeds in a pressure cooker container. Add little amount of salt, water and pressure cook.(1-2 whistles)

Put jackfruits in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, salt, jaggary, little amount of water and cook them well by covering a lid. Once it is cooked, add cooked jackfruit seeds and mix them well. Once the water content is almost dried, add grated coconut and keep the palya in low flame for about 4-5 mins.
Put black gram seeds, mustard seeds, 1-2 red chilly pieces and oil in a pan. Once it starts spluttering, add curry leaves and add it to palya. Mix well before serving. It goes well with rice, chapathis.

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