Panasa Pottu Kura/Jack Fruit Curry

The young Jack fruit is famous in coastal regions of Andhra Pradesh. It is also considered as a special and must in auspicious occasions. The shredded young jack fruit is available in super markets which we can use it directly.It is known as jack fruit husk. The husk is stored with turmeric powder, salt and oil.  Normally we get 500 grms packed jack fruit. This curry serves 10 to 15 people.

Ingredients:

Shredded Jack Fruit - 500 gms
Salt - to taste
Oil - 2 tbsp
Ground Nuts - 1 tbsp
Mustard Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Bengal Gram - 1 tbsp
Black Gram - 1 tbsp
Red Chillies - 1
Green Chillies - 2
Tamarind juice - 3 tbsp
Curry leaves - 5 or 6
Asafoetida Powder - a pinch
Rai Powder - 1/2 tbsp
Red Chilli - 1
Green Chilli - 1

Procedure:

Wash thoroughly. Wash it three to four times or put this under running water.
Pressure cook for three or four whistles. When the cooker gets cooled, take the jack fruit out and drain the excess water. Squeeze out the remaining water and keep it aside.

Chop green chillies.
Heat oil in pan. Add ground nuts. When they turn into light brown colour add bengal gram, black gram. When they start crackle add mustard seeds, cumin seeds and red chillies to it. Fry them. Add asafoetida powder.
Add chopped green chillies, curry leaves.
Add tamarind juice, salt and turmeric powder. Allow this to boil till the tamarind juice thickens.
Now add squeezed jack fruit to it. Mix well. 
Meanwhile, grind the rai powder, green chillies and red chilli into a smooth paste. 
Once the moisture in the curry goes off add the above paste to the curry. Allow it to cook for 3 to 5 minutes.