Thursday, June 20, 2019

Raw Jack - Coconut Curry

Raw Jack Curry is one more traditional and seasonal curry prepared normally during Jack fruit season. Now the season of Jack fruits are still there and you get lots of Jack fruits every where.
I have prepared Hasi Huli/spices without roasting or frying and it has no dal in it.

We the Udupi people, rarely use any dals in our curries. Dakshina Kannada is full of coconut trees and people do use more coconut in their daily food. Here is one such recipe which has no dal, and has coconut in it. 
The memory goes back to my childhood. My aunt used to prepare this curry to serve the people who comes to work in our paddy field. I used to see my doddamma cooking for the people. It is one of the difficult work to take away the outer layer of raw jack, then separate the seeds from the jack fruit. Then cook in large quantity because the people who do work were definitely used to eat more than us. It is their pallet strength, they consume more and put energy in sowing the field with paddy seeds, then, after the rain get ready the field with proper ploughing etc.

Coming back to our life now, these raw jack is got from my brother in law's second daughter
Shyla Uday Udupa. and her home is surrounded by beautiful big trees of Jack fruits, Mango fruits etc. When we visited recently she had some jack fruits and she gave it to me to cook.
It is very nice to cook and have raw jack, you all you need to remove the inner seeds and its cover, clean it well and cook it.
Let us see the recipe now. I have used some jack seeds as well with the raw jack pieces.
As usual I have not used any garlic or onion in this curry.
It fits into all age group and goes well with all the main dishes.

Things Needed :

Raw Jack : 1 Bowl 
Methi Seeds/Fenugrik seeds : 4 to 5 
Coconut : 1 Cup 
Coriander Seeds : 2 Tablespoons
Jeera : 1/2 Teaspoon
Byadagi chilly : 5 to 6 
Tamarind : 1 Small marble size
Salt : As required 
Turmeric Powder : A pinch
Seasoning with :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : a pinch
Curry Leaves : 5 to 6 

Method :

1. Clean and wash raw jack and cut into small pieces.
2. Cook with required water. Keep it aside.

3. Grate coconut, add coriander seeds, jeera, tamarind and grind it with required water.

4. Keep the raw jack pan on the fire and put salt, turmeric powder and let it boil.
5. Add 5 to 6 methi seeds to boiling raw jack.
6. Now add ground coriander seeds and coconut mixture and mix it well.
7. Let it boil for 3 to 4 minutes. Shift the curry to a serving dish.

8. Add seasoning done in coconut oil, mustard seeds, ingh and curry leaves.

9. Serve with the main dish you have prepared.

10. We had this curry with plain rice during our lunch.

Note : 

It is better to cook strait. Keep a pan add some water and put raw jack and cook till it turns soft. 
If using pressure cooker to cook only one whistle is enough. Do not over cook the vegetable.
Use of more chilly is optional. Use of little jaggery is optional.
Time : 25 Minutes.
Serves : 3 to 4.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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