Tuesday, March 23, 2010
Coastal Andhra Jack Husk Curry (My Version)
1. The husk of jack fruit (Jack husk ) – 500gm
2. Peanuts – 200gm
3. Dry red chillies – 3
4. Green chillies, slit length wise – 4-6
5. Mustard seeds – little over a teaspoon
6. Toor dal – a teaspoon
7. Channa dal – half a teaspoon
8. Fenugreek seeds/methi – 1 and half teaspoon
9. Ginger – finely chopped – 1 heaped tablespoon
10. Tamarind juice (thick) – tamarind of the size of a lemon, soaked in 2 tablespoons of warm water for about 20 min, and gotten rid of all pulp and seeds.
11. Asafetida – ¼ teaspoon
12. Oil – vegetable oil or sesame oil
1. If its husk that is preserved, then take care that you wash it repeatedly, atleast 4-5 times, till you get rid of all the vinegary, tangy taste and smell. Fresh husk needs to be washed/cleaned just once.
2. Steam the husk in 250 ml of water, or a steamer, but not a pressure cooker. Basically we are half-cooking it.
1. While the husk is getting cooked, on a different pan, heat about 1-2 tablespoons of oil.
2. After the oil heats up add the mustards seeds, and the two dals.
3. After they start to splutter, add in the fenugreek seeds.
4. After the seeds turn red, add in the ginger, green chillies and red chillies.
5. Let these cook for about 4 min
6. Add in the peanuts and let the peanuts get roasted well, for about 5 min.
7. Add the tamarind juice and let it cook for another 6 min.
8. As soon as the husk is cooked, add it to this mixture
9. Season with salt and turmeric.
Serve hot with steamed rice!