Template Healthy N Spicy...: May 2007

Wednesday, May 30, 2007

Jackfruit with horse gram

This is a nice jackfruit recipe which I have learned from my mom. Kerala have wide range of jackfruit recipes, mainly because almost every home has a jackfruit tree. My mom usually makes this during harvest season in our paddy fields. We have to serve lunch for the hired workers, mainly women, for the harvest, which normally lasts for three to four days. They really cherish dishes made of jackfruit with kanji(A rice gruel). Since the cleaning of lot of young green jackfruit is difficult, she prepares it with horse gram. As this harvest season is in our school holidays, I am always present in kitchen to help my mom. Its really fulfilling to see them enjoying the food along with some spicy and funny gossips. I have fond memories of those worry free childhood days. After work in the harvest season, along with their wages, which is normally a portion of harvested rice, we also give them some jackfruits and mangoes. Ironically, I am craving here for the fresh jackfruit, but satisfying with canned ones.

Recipe :-
Horse gram - 1/2 cup
Jackfruit can - 1(10 oz)
Shredded coconut - 1 cup(I used frozen)
Shallots - 1/2 cup
Garlic - 3 cloves
Mustard seeds - 1 tsp
oil - 2tbsp
curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Salt - to taste

1)Soak horse gram in enough water at least 8 hours or overnight.Pressure cook with some turmeric powder,salt and water.It may take at least 20 minutes to cook.
2) Open the jackfruit can and wash the jackfruit with lots of water and drain. Chop in a food processor into tiny pieces.
3) Heat oil in a pan and add mustard seeds and allow to splutter. Add curry leaves,Shallots and garlic.Saute in a low flame till it is light brown.
4) Add chilli powder and saute for a minute in low flame. Next add shredded coconut and saute till all the moisture dried up.
5) Add chopped jack fruit pieces and cook till jackfruit is done.
6) Mix well with cooked horse gram and let the mixture heat very well.
7) Remove from heat and serve with rice or kanji.

This is my entry for JFI for this month hosted by jugalbandi.

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Thursday, May 17, 2007

Mutton Curry

Here I am presenting today a mutton curry which is a good combination with pathiri (rice rotti). Pathiri and meat curry is a special treat for the guests in our home. My mother-in-law makes very good pathiri and meat curry. This preparation is comparatively easy by the pressure cooker method. You can also serve it with chappathi or rice.


1) Mutton pieces - 2 pounds
2) Onion - 3 medium
3) Tomato - 3 (chopped)
4) Ginger - garlic paste - 2 tbsp
5) Red chilli powder - 2 tsp(I used kashmiri chilli powder)
6) Turmeric powder-1/4 tsp
7) Garam masala - 1 tsp
8) Curry leaves - 2 sprig
9) Oil - as needed
10) Cilantro - 1/4 cup
11) Salt - to taste
12) Vinegar - 2 tbsp

Rub the washed and drained mutton pieces with vinegar and salt and keep aside. This will help the mutton pieces become tender. Mean time, slice the onions thinly and fry in oil till it is dark brown. Don't undercook onions. Add fried onions and items 3 to 8 to the mutton pieces and mix well. Transfer the mixture to the pressure cooker and cook till the mutton is done (almost 20 mts in small flame). I didn't add any water to the mixture to avoid the gravy becoming too watery. When the curry is done, sprinkle cilantro to garnish.

See a nice post of pathiri by shaheen of Malabar spices.

Pathiri and mutton curry

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