Panasa Puttu Koora is one of the favorite Andhra curry made with jackfruit. Jackfruit is marinated in fervent spices along with cashew nut paste to get this delicious curry. Mostly served with rice only. An alternate of meat for vegetarians.
Shredded or grated raw jackfruit is called Panasa Puttu in local language(Telugu). The traditional process of shredding raw jackfruit is fancy. To chop down this fruit, people use a special knife along ith either lemon juice or oil as its juice is very sticky. It is very hard to get rid of this gum type juice once stick to the body.
In the season of Jackfruit, this curry is a must to be a part of almost every Andhra Brahmin wedding menu.
To enjoy one of the best South Indian meal, serve this Panasa Pottu Koora Recipe along with Steamed Rice and Sambar and Elai Vadam.
Lets start readying the curry -
Prep in Cooks in Total time Serving
15 mins 15 mins 30 mins 02
Ingredients
1 cup Jackfruit Raw (Kat hal) , chopped finely
1 tablespoons Tamarind Paste
3 Green Chilies
1 tablespoon Mustard, ground nut, Sunflower or any edible Oil
1/4 cup Water
1/2 teaspoon Mustard seeds
1 teaspoon White Urad Dal (Split)
1 teaspoon Chana dal (Bengal Gram Dal)
1 Dry Red Chilli
1/4 teaspoon Asafoetida (hing)
1 sprig Curry leaves
Salt as per taste
8 to 10 Whole cashews (optional)
1/4 teaspoon Turmeric powder (Haldi)
For Aava paste
1 tablespoons Mustard seeds
1 tablespoon Sesame seeds (Til seeds)
1 Dry Red Chilli
The most effective method to make Panasa Pottu Aava Koora Recipe - Andhra Style Mustard Flavored Raw Jackfruit Curry
To start making the Panasa Pottu Aava Koora, let us first make the Aava Paste.
Preparation of the Aava Paste:
In a little bowl, douse mustard seeds, sesame seeds, and red stew in steaming hot water for 15 minutes.
Following 15 minutes, channel the water and move the mustard seeds, sesame seeds, and red stew into a blender container and granulate to a smooth glue, utilizing a little water whenever required.
Move to a bowl and put in a safe spot.
the Jack-fruit
Allow us currently to cut the Jack-fruit, to do that we need to first, oil our hands and the blade that we will use, with some oil.
This significant hint guarantees that the hands don't get tacky from the common natural product latex/sap present in the natural product doesn't get onto your hands and makes the cutting interaction bother free.
Keep a bowl of water blended in with some salt, prepared to put the slice crude jack-fruit pieces to stay away from discoloration of the organic product.
Since your hands and blade are very much lubed, cut the jack-fruit down the middle, dispose of the skin and begin making 1 inch pieces and absorb them the salted water.
Spot the jack-fruit in a pressing factor cooker with 1/4 cup of water, tamarind glue, turmeric powder and pressing factor cook for 3 whistles and mood killer the fire.
Permit the strain to deliver normally. Channel any water from the jack-fruit.
Finely cleave the jack-fruit and put in a safe spot.
Preparation of the Panasa Pottu Aava Koora :
In a skillet, heat oil on medium fire, add the mustard seeds and permit it to snap, next include the asafoetida, chana dal and urad dal and permit them to transform into a light earthy colored tone.
When the dals have turned earthy colored, add curry leaves and green chilies.
At long last, include the finely cleaved crude jackfruit that was cooked before and add the readied aava glue and give a brisk blend. Cook covered for low fire for not over 5 minutes.
Add singed cashew nuts, blend everything great.
Serve this Panasa Pottu Aava Koora Recipe alongside Steamed Rice and Arachuvitta Sambar Recipe and Elai Vadam Recipe for a total South Indian lunch.
For an Indian Diabetic supper, serve Panasa Pottu Aava Koora Recipe alongside Foxtail Millet Lemon Rice Recipe and Palak Raita Recipe for a work day lunch.
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