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Saturday, March 30, 2013

Halasinakayi Kharada Happala / Jackfruit Spicy Papad

Ingredients:
2 medium sized Ripen Raw Jackfruits / Halasinakayi
3/4 cup Coriander seeds
1.5 tsp Carom seeds/ Ajwain Seeds / Oma
3 tsp Cumin seeds
10 Red Chillies
5-6 springs of Curry leaves
3/4 tsp Asafoetida Powder
2 tsp Black Pepper
6 - 8 tsp Chilly powder
1/4 cup Sesame seeds
Salt to taste
Oil

Recipe:


Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces, remove the inner part of the jackfruit and separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Put coriander seeds, carom seeds, cumin seeds, red chillies, black pepper in a heavy bottomed vessel and dry roast the ingredients in low/medium flame for about 3 mins. Add the curry leaves, asafoetida powder and fry them for about 2-3 mins until it gives nice aroma.

 

Once it comes to room temperature, powder it in a mixer as shown in the picture below.

Wash the jackfruit and place them in a traditional steamer or pressure cooker. Add salt, prepared masala, chilly powder and steam cook for about 20-30 mins.

Mix the cooked jackfruit and grind it into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.
Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.

Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.


Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 300 Happalas.

4 comments:

Nisha said...

Wonderful post ,bookmarked

Jack Anil said...

Really helpful for interested people

Jack Anil said...

Very helpful for interested people

sampada farms and consultants said...

Hai Krishna, dis is really wonderful.. Raghu Ram