05 Mar

This is a popular konkani curry using a masala of coconut along raw tennder jack fruit (not ripe)and channa (black or white).
This is prepared during festivals,in Temples (for lunch, and even during functions because no onion garlic used in this.. A flavoured and delicious curry…
The recipe goes like this..

•1 cup black channa
•10-12 pieces of raw jackfruit
•1 cup grated fresh coconut
•6/8 fried red chillies(byadagi )
•a marble sized tamrind
•1 tsp jeera
•1tsp coconut oil
•1tsp mustardseeds
•2 Springs curry leaves


▪Pressure cook chick peas with a pinch of salt with a cup of water for 2 whistles .
▪Keep it aside
▪Pressure cook raw jackfruit pieces in the pressure cooker for just a whistle(don’t make too soft)
▪Grind grated coconut, red chillies,tamarind to fine paste ,atlast add 1/2 tsp cumin seeds, 2 tblsp boiled chick peas(for thickness )and grind till jeera is paste (the masala must be very smooth paste)
▪Use the water used to cook channa while grinding.
▪Take a vessel add the cooked jackfruit, boiled chick peas and the ground masala, salt and cook for around 10 minutes in low flame.
▪After a good boil give a tempering of coconut oil, mustard seeds,1/2tsp jeera and curry leaves….

*some use tepal 7-8 corn (soak in water and stain and use only water to the ground masala while boiling )this gives a good aroma and little different taste.
*if coconut oil is not there then use refined oil..

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Posted by on March 5, 2015 in SIDE DISH, VEGETERIAN CURRIES


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