Panasa Pottu Koora -Aavapetti ~ Green Jackfruit curry with mustard seeds

This is a famous Coastal andhra dish and mostly a must on the menu during auspicious occasions. Its made mostly during weddings. Though , I don’t belong to coastal andhra, but this dish is a must in my family and was on my wedding menu for three meals.

The Jackfruit that is used here is young and unripe and there are special knives to scrape the fruit and and the result is “pottu” which looks like shredded cabbage. A young jackfruit is taken , the skin peeled off and then by rubbing your hands and the knife with oil and turmeric and slowly cut and shredded. This is a tedious process but the best curry is produced by following this method.

This is my entry to Nupur’s A-Z Indian vegetables, P, RCI -Andhra Cuisine for Latha’s Masala Magic and Jugalbandi’s Jihva for Ingredients- Jackfruit.

I was lucky to get the canned green jackfruit available in southeast Asian store here and so , I didnt have to go through the tedious process of shredding it.


I bought a can , drained the water and i minced it in the food processor adding a little oil and a pinch of turmeric, so that my hands don’t get sticky while I’m removing the minced jackfruit and mixing with a little more turmeric.

Ingredients:
————–

1 can of young green jackfruit minced in the food processor
1 teaspoon mustard seeds
1 red chili
1 tablespoon of tamarind extract
1/2 teaspoon turmeric
A pinch of asafoetida
3 green chillies

For the Popu:
—————
1 tablespoon of chana dal
1 teaspoon of mustard seeds
1 teaspoon of urad dal
2 dry red chilies
A few curry leaves

In a pressure cooker, take the jackfruit and enough water to cover it and cook until just one whistle. (I use a hawkins pressure cooker). Let it cool and drain off the water and also squeeze water from the jackfruit. It should be dry. This curry tastes best when dry. Alternatively, if you don’t like the pungent smell, you can soak it in buttermilk instead of water and pressure cook it. This is will get rid of the smell.

Heat oil in a skillet and do the popu/tadka seasoning by adding the chana dal , urad dal, mustard seeds, red chilies. Once the mustard seeds pop , add the curry leaves and the green chillies and then add then add the tamarind extract. Let it simmer until the raw smell of tamarind wears off. Then add the asafoetida and then add the minced, cooked jackfruit and salt. Saute for a while until the water evaporates . Meanwhile in a mortar , grind the mustard seeds and the dry chili adding a little water making it a thick paste. Do not add too much water and make it a loose paste. Add a 2-3 drops of oil and mix well and leave the paste for 5 minutes.

Once the jackfruit blends well with the tamarind and other spices , remove from heat and let it cool for sometime. Once the curry is warm, add the mustard paste , mix and cover immediately with the lid. They say that the mustard paste if added when the curry is hot doesn’t mix well with the jackfruit . Its best to eat this curry 4-5 hours after you cook it as it gives a wonderful taste!



12 Thoughts on “Panasa Pottu Koora -Aavapetti ~ Green Jackfruit curry with mustard seeds

  1. thanks dee, for this entry. mustard and jackfruit sounds like a great combo.

    Pleasure bee. Thanks for the download

  2. Sounds delicious. I have never cooked withjack fruit. Have to give a try.

    Suma, let me know how you like it

  3. omg luv ur post deepika
    thats my all time favourite
    n what u said what is abs. right, must have for weddings ;)

    at my place in India, people roam every street and sell the grated jackfruit.(it used to be so fresh and smell of turmeric…..)

    now i need to roam for it :)
    cuz i never thought i can have it in US
    is canned fruit as good as fresh ones? i extremely doubt it but sure vl search for one ;)

    The curry doesnt have the similar taste as fresh ones, but canned got closer!

  4. Mmm…I love stir-fries with “fanas” (phanas). Thanks for sharing an authentic recipe!

  5. that is too good. it looks like kerala thoran without coconut.

    if i don’t get jackfruit then i am going to have a tough time looking at all those yummy jackfruit dishes at bee’s.

    yeah, except for using coconut, we use mustard paste. I hope you get the cans soon!

  6. Hi Deepika,
    Thanks for your entry. The koora looks very unique and delicious. Nothing to beat traditional dishes :-)
    Cheers
    Latha

    Thankyou latha!

  7. 1 stone 3 mangoes.. I mean jackfruits :D … Nice entry to all three events

    Thanks Sukanya ! :)

  8. Hi…
    First time to ur blog..It is nice recipe….I love it..

    Thanks for stopping by!

  9. Pingback: Jihva for Jackfruit - Roundup » jugalbandi

  10. sri sandhya on May 7, 2008 at 5:33 am said:

    wowwwwww, i tried it today,it is very nice.

  11. Dee on May 7, 2008 at 8:32 am said:

    Im glad you liked it sri sandhya!!

  12. shashi on March 30, 2010 at 5:15 am said:

    hmmmmmm Made in Andhra ante Panasa Pottu Koora -Aavapetti niceeee ee rozee intlo thinnanu……nice recipe elage andhariki mana ruchulagurinche cheppandhiiiiiiiii

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