Panasa Pottu Kura (Raw Jackfruit Curry - Andhra Style)

          This is my version of Raw Jackfruit Curry made in a typical Andhra Style. This fruit in the veggie form is very popular down South, especially in Andhra / Telangana. Here in this recipe, I added some sambar powder and made it quite spicy and tangy. You can go easy on the spice level and enjoy as a side dish with either rice or chapatis. So check out the step by step pictorial recipe to prepare it. 

• 1 small Jackfruit, cut into big chunks 
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• pinch of asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies, chopped
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. sambar powder
• 1 tbsp. lime juice
• 1 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Boil the jackfruit with required quantity of water, pinch of turmeric powder and 1 tsp. of oil. Alternately pressure cook for 3-4 whistles. When cool, drain the water and cut them into small pieces. Keep aside.

          Heat remaining oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, garlic and green chilies.

          Saute over a low flame till light brown. Now add the tomato paste and mix well. Add the boiled jackfruit pieces, salt, turmeric powder and sambar powder.

          Continue to stir fry for 3-4 minutes by sprinkling some water halfway. Add the lime juice and red chili powder. 

          Combine everything well. Add coconut and coriander leaves. Mix well and serve as a side dish with either rice or chapattis.

Take a small raw jackfruit.

                                            Peel the skin off & chop into big chunks.

                        Pressure cook with a pinch of turmeric powder, salt & enough water. 

                        Drain the boiled jackfruit.

                                  Chop them into small pieces.

                                 Heat oil & temper with mustard seeds. Let it splutter.

                     Add onions, garlic, green chilies, asafoetida & curry leaves. Sauté till
                     light brown.

                                Add tomato paste & mix well.

                            Add boiled jackfruit, salt, turmeric powder & sambar powder.

                        Add red chili powder & lime juice. Mix well & sauté for a minute.

                                Add coriander leaves & fresh grated coconut. Mix well.

                               Serve as a side dish with either rice or chapatis.