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Tuesday, November 4, 2008

Uppu Neeru Sole Khara Bendi / Brined Raw Jackfruit Spicy Curry

3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small piece of dried Turmeric or 1/4 tsp Turmeric powder
Small grape sized Tamarind(optional)
4 - 5 Red Chillies
1 - 1.25 cups grated Coconut
5 - 6 Curry Leaves
1 tsp Mustard seeds
5 - 6 flakes of Garlic
2 tsp Oil

Wash raw jackfruit in brine 2-3 times in water and keep it aside. (To remove the excess salt content, put this in water for about half an hour and squeeze it. Repeat this process until all the excess salt content is removed.)

Chop this into medium sized pieces as shown in the picture below.

Put chopped jackfruit, required amount of water, pinch of turmeric powder, chilly powder in a vessel and cook.

Put grated coconut turmeric, tamarind and red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground coconut masala to the vessel containing cooked jackfruit and bring them to boil. Keep this in low flame for about 2-3 mins.

Remove outer cover of garlic flakes, mash and put it in a pan. Add 2 tsp oil to this pan and fry it for few minutes until it turns golden in color. Add mustard seeds and fry. Once it starts spluttering, add curry leaves and add it to Curry. Mix well before serving. It goes well with Rice.

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