Showing posts with label raw jack. Show all posts
Showing posts with label raw jack. Show all posts

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.


Sunday, January 14, 2018

Raw/Tender Jack Dry Curry

Tender Jack/ಹಲಸಿನ ಕಾಯಿ is one of the seasonal vegetable. I have prepared dry curry using raw/tender jack. It goes well with almost all the main dishes like plain rice, chapatis or rotis.


Using tender jack in curries and making even papads once it is fully grown (just before turning to fruit), is a practice in Dakshina Kannada, Udupi and Malanadu ares. Tender jack is loaded with many healthy properties.
I have used this tender jack in dry curry and is one of the traditional dish from Udupi.
During this Jack season most of the people do prepare varieties of dishes with this tender jack.
I prepared this curry with mustard seeds, red chilly, coconut and tamarind.
Let us see some benefits of using Tender Jack in our Menu.
Raw/tender jack is full of fiber and low in sugar.It is very high in insoluble fiber. It helps to reduce the cholesterol and good for diabetes.
You need to cut the outer layer of raw jack and cut into two pieces. Rub oil to your hands and the knife you use and then remove the oozing gum from the middle part of the vegetable. Cut them into small pieces remove the hard inner part and put it in a big bowl of water. Soaking them in water helps the jack pieces turn black.
Let us see the recipe now :

Things Needed : 

To Cook :
Raw jack pieces : 1 Big bowl
To dry grind : 
Mustard seeds : 1 Teaspoon
Coconut : 2 to 3 Tablespoons
Tamarind : 1 small marble size
Chilly Powder : 1 Teaspoon
To Add :
Ground coconut mixture
Mustard seasoning with coconut oil
Jaggery : 1 Tablespoon
Salt : As required

Method :

1. Remove the outer layer, cut raw jack into two pieces. Clean up the inner oozing gum with a help of paper. (Normally news paper is used)

2. Remove the inner hard part and cut them into small pieces. Put the pieces in a big bowl of water.
3. Wash them nicely and cook with little water in a pressure cooker for 2 to 3 minutes.  ( It should not be over cooked).

4. Let it cool. Remove the cooked pieces from the cooker and put it in a bowl. Make them as small pieces by using your fingers. (It turns as separated rakes). Keep it aside.

5. Grate coconut and dry grind with 1 teaspoon of mustard seeds, chilly powder and tamarind.
6. Dry grind the mixture and remove it from the mixi jar.

7. Keep a pan on the fire and heat. Put 1 tablespoon of oil and add half teaspoon of mustard seeds. 1/2 teaspoon of urid dal.
8. Let mustard seeds splutter. Add curry leaves and slightly smashed raw jack pieces.
9. Add salt, turmeric powder and jaggery. Mix all the ingredients nicely.


10. Add ground coconut, mustard seeds mixture and mix it nicely.
11. Let it cook on low flame and let all the moister disappear.

12. Shift " Raw /Tender Jack Dry Curry " to a serving bowl and serve.

Note : 

Do not over cook raw jack pieces. It does not taste good. Just 2 whistles are perfect. Adding any other masala is optional. Taste differ. I have used coconut oil. Use of any other oil is optional. Use of jaggery is optional.
Time 30 Minutes 
Serves : 4 to 5.

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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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