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Saturday, March 20, 2010

Gujje Huli Menasina Kodilu / Tender Raw Jackfruit Sambar

1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
1/4 tsp Turmeric powder
Pinch of Chilly powder
Small grape sized Jaggary
Grape sized Tamarind
5 - 6 Red Chillies / Byadagi Menasu / Kumte Menasu
1.5 cups grated Coconut
5 - 6 Curry Leaves
Salt to taste
1/2 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil


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

Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below. Put them in water for about 4-5 mins.

Put them in a pressure cooker, add little amount of water, salt, chilly powder, jaggary, turmeric powder and cook them well.(1-2 whistles)

Put grated coconut, tamarind, 1/4 tsp of turmeric powder, 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) Transfer this ground masala to a vessel. Add cooked jackfruit pieces, required amount of salt, water and bring it to boil. Keep it in low flame for about 5 mins.
Remove the outer cover of garlic flakes, mash them and add them to a pan. Add 2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once it starts spluttering, add curry leaves and then add the seasoning to sambar. Mix well before serving. It goes well with Rice.


kitchen queen said...

mouth watering and tempting sambar to go with hot rice.

Anonymous said...

ಸೀಸನ್ ಗೆ ತಕ್ಕಂಥ ಬರಹ..:) nice one!

Ash said...

Thumba chennaagide.... Nanige oorina nenapu banthu.... Nanage maththu daddy ge thumba ishta gujje andre.... Kuku side nallu maadthaare...aadare avara reethi bere..aadaru ruchi yalli enu kammi illa...non veg thara taste irthade.... Anthu..... I LOVE GUJJE!!!! That is all that matters at the end of the day....


Tina said...

Mouthwatering sambar..

ಸುಬ್ರಮಣ್ಯ said...

ನಾನು ಎಲ್ಲೋ ನಿಮ್ಮ ಬ್ಲಾಗ್ ನೋಡಿ ಫಾಲೋಅರ್ ಆಗಿದ್ದೀನಿ!!
ಹಲಸಿನ ಕುಜ್ಜೆ ಹುಳಿ ನಾವು ಆಗಾಗ ಮಾಡ್ತಿರ್ತೀವಿ.(ಇವತ್ತೂ ಮಾಡಿತ್ತು)
ಹಲಸಿನ ಕುಜ್ಜೆಯ ಸಾರೂ ಮಾಡಬಹುದೆಂದು ನನ್ನ ಅಂದಾಜು.ಮನೇಲಿ ಹೇಳ್ತಿರ್ತೀನಿ. ಕುಜ್ಜೆ ಹೋಳು ಮಾಡಿ ಬೇಯಿಸಿ ತೆಂಗಿನ ಕಾಯಿ ತುರಿ,ಹಸಿ ಮೆಣಸು ಜೊತೆ ಅರ್ದು ನಿಂಬೆ ರಸ ಜೀರಿಗೆ ಒಗ್ಗರಣೆ ಹಾಕಿ ಬಿಳಿ ಸಾರು ಮಾಡಿದರೆ ಚನ್ನಾಗಿ ಆಗಬಹುದು. ಯಾವತ್ ಮಾಡ್ತಾರೋ ಗೊತ್ತಿಲ್ಲ!! ಮಾಡಿದ ಮೇಲೆ ಹೇಳ್ತೀನಿ.

ಸಾಗರದಾಚೆಯ ಇಂಚರ said...

I remember my days in Udupi where i used to eat this gujjehuli quiet frequently
thanks for remembering :) said...

We call halasinakaayi,i love this, my mother used to make halasinakaayi saaru with dried vaal beans(avarekaalu),you reminded me... Thanks...

Krishnaveni said...

Halasinakayi and Gujje are different stages of Jackfruit..

Actually we can make use of Jackfruit in all its stages...

Following names are used in Kannada for different stages of Jackfruits:
Tender Raw Jackfruit - Gujje
Medium Tender Raw Jackfruit - Belechekke
Ripened Raw Jackfruit - Halasinakayi
Jackfruit - Halasina Hannu

Unknown said...

The word "Gujje" is not Kannada. It is a Tulu word for jackfruit. The equivalent in Kannada will be "Halasinakayi" means raw jackfruit and ripe jackfruit will be "Halasinahannu."

Anuradha V Bhat

Krishnaveni said...


Yeah, "Gujje" and "Belechekke" are derived from Tulu. I could not find any other equivalents in Kannada for "Gujje" and "Belechekke".
In Tulu, "Tender Raw Jackfruit" is called "Gujje" and "Ripened Raw Jackfruit" is called "Pelakkayi"…
"Ripened Raw Jackfruit" is "Balitha Halasinakayi".. its not "Halasina Hannu"…

To summarize:
Gujje (Tulu) = Gujje (Kannada) = Tender Raw Jackfruit (English)
Blechekke (Tulu) = Belechekke (Kannada) = Medium Tender Raw Jackfruit (English)
Pelakkayi(Tulu) = Halasinakayi / Balitha Halasinakayi (Kannada) = Ripened Raw Jackfruit(English)
Pelatta Parndu / Parndu Pelakkayi (Tulu) = Halasina Hannu (Kannada) = Jackfruit(English)

Hope this helps!

Anonymous said...

Have you posted the recipes of mango sasmi? the kaat mangoes?
I am sure u have the recipe, but how my mom makes it is..
kaat mangoes 5-6 peeled and mashed.
coconut, a spoon mustard and 3-4 red chillies ground in mixie.
Put all together, salt and jaggery per ones taste.

Made it yesterday, came out good, searched in your blog, could not find..

Anonymous said...

Kannada equivalent for the word Gujje is Kadige or Halasina kadige.

Anonymous said...

In kannada Gujje means Kadige or Halasina kadige

Krishnaveni said...

Thanks for the info..:)