May 21, 2014


Raw jack fruit - 750 gms
Turmeric - 1/2 tsp
Ground nut oil - 2 tsp
Salt to taste

For the paste:
Mustard seeds - 50 gms
Sesame seeds - 2 tbsp
Ginger - 2 tsp (chopped)

For the Tempering:
Ground nut oil - 2 tbsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Dry red chilli - 1
Curry leaves -  few
Asafoetida - 1/2 tsp
Tamarind pulp - 100 gms
Salt to taste
Red chilli powder - 1/2 tsp


  • Peel jack fruit, chop roughly, rub with turmeric and oil. Add water to cover and boil in salted water till cooked. Drain and keep aside.
  • Grind mustard seeds, sesame seeds and ginger to a smooth paste.
  • Heat oil in a kadai, add urad dal, channa dal, mustard seeds, asafoetida and curry  leaves. Fry till mustard crackles.
  • Add tamarind pulp, salt and chilli powder. Cook till the raw smell disappears.
  • Add jack fruit, stir carefully so that it does not break
  • Check the seasoning and add the mustard paste.
  • Cook another 2 minutes.
  • Serve hot.

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