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Saturday, May 26, 2012

Kesavu Halasinakayi Bele Menasu Melara(Curry)

3 cups of chopped Jackfruit Seeds
8 cups of chopped Colocasia Stems / Kesuvina Dantu
2.5 cups grated Coconut
Lemon sized Jaggary
1 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Tamarind
Salt to taste
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
1 tsp Oil


Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown colored outer cover as shown in the picture below.

Remove the outer skin(fiber part) of colocasia stems and chop them into small pieces as shown in the picture below.  Chop the jackfruit seeds into thin round pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl for about 5 mins. Squeeze and keep it aside.
Put chopped jackfruit seeds in a pressure cooker, add required amount water, salt and cook them well. (3 whistles) Once the pressure goes off, add chopped colocasia stems, chilly powder, salt, turmeric powder, jaggary, tamarind water and cook them well. (1 whistle)

Put grated coconut 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 cumin seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked jackfruit seeds and colocasia stems and bring them to boil.(Add water, salt if required.) Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to curry. It goes well with Rice/Rottis/Chapathis.