Raw Jackfruit Palya (Mangalorean Dry Side Dish)
photo by dimpi sista
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 2 cups jackfruit (raw, green, diced 1-inch)
- 5 dried red chilies
- 1 teaspoon coriander seed
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 cup coconut (fresh or frozen, grated)
- 3⁄4 teaspoon jaggery
- 1⁄4 teaspoon tamarind paste
- 1 teaspoon mustard seeds
- 1⁄4 teaspoon turmeric powder
- 1⁄16 teaspoon asafoetida powder (a pinch)
- 6 -8 curry leaves
- 2 tablespoons olive oil
- salt
directions
- (I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine. Squeeze the jackfruit pieces to drain the extra water in them before dicing them.).
- In a skillet, heat 1/4 tsp of oil and saute the red chilies, coriander and fenugreek seeds for couple minutes.
- Grind them with coconut, jaggery and tamarind to as fine a paste as you can (Like me, if you have trouble grinding the ingredients without water in your blender go ahead and add 4-5 tbsp of water. Just go easy on the water in the last step).
- Heat remaining oil in the skillet and add the mustard seeds and a pinch of asafetida. When the seeds pop, add curry leaves, turmeric powder and jackfruit. Saute for 4-5 minutes.
- Add the ground paste, salt to taste and 1/2-1 cup water. Cover and cook on low heat for 15-20 mins or until the jackfruit is tender stirring occasionally.
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RECIPE SUBMITTED BY
<p>I come from Manipal in India and currently reside in the US. <br />Although I am not very fond of spending more than a few minutes in the kitchen I love to eat simple, home-cooked food. I have only recently begun to experiment with cooking (or should I say learning to cook since I never bothered to do so in my younger days). Thanks to my sister for introducing me to receipezaar.</p>