Curry Leaves Podi கறிவேப்பிலை பொடி

Curry Leaves Podi

கறிவேப்பிலை பொடி

Ingredients:

Curry leaves ( கறிவேப்பிலை ) - few twigs

Dry red chili ( காய்ந்த மிளகாய்) - 3 

Black Urad Dhal ( தோள் உளுந்தம்பருப்பு) - 1 tbsp

Asafoetida ( பெருங்காயம்) - 1/4 tsp

Tamarind ( புளி ) - a small amount

Salt to taste ( தேவையான அளவு  உப்பு)

Remove the curry leaves from the stalk. Dry / roast the curry leaves in the oven for 1 minute. Turn the leaves and repeat for uniform drying. You can add the tamarind also together with the leaves to remove the moisture and make it suitable for the dry powder. 
Allow it to stand for a few minutes in the oven.
 Then crush the leaves to form coarse bits. This enables a uniform smooth powder while grinding.

In a pan, heat a little oil to roast the chilli followed by the urad dhal and asafoetida. 

Dry grind the roasted red chili, asafoetida and urad dhal. Then add the dry curry leaves, salt and dried tamarind. Grind to a powder. 

My Notes:
This podi /powder can be used as a side dish for idli or dosai and also mixed with hot steamed rice and ghee. A small amount of hot rice and a generous portion of this powder is very flavourful and with full benefits. No side dish is required for this mixed rice.

The difference in the colour of the powder. The one on the left is prepared from curry leaves roasted under fire in a pan. The right, retaining the green colour is roasted in an oven. The flavour and colour are retained this way. So I have switched from pan roasting the leaves to dry in the oven. 

Young Jackfruit fry & Jackfruit gravy ( பலாக்காய் வதக்கல் & பலாக்காய் கறி)

Young Jackfruit fry 

பலாக்காய் வதக்கல்

Ingredients:

Young Jackfruit ( பலாக்காய்) - 1 medium size 

Ginger( இஞ்சி) - 1 small piece

Garlic ( பூண்டு) - 6 cloves

Onion ( வெங்காயம்) - 1 or 2 

Tomato ( தக்காளி)  - 1 (big) or 2 medium size

Turmeric powder ( மஞ்சள் தூள்) - 1/6 tsp

Chili powder ( மிளகாய் தூள்) - 1/2 tsp

Green chili ( பச்சை மிளகாய்) - 1

(பொரிப்பதற்கு எண்ணெய் )

( தேவையான அளவு உப்பு)

Steps:

Cut the fruit into two, cut again. Remove the skin.

Cut the jackfruit into desirable slices. Peel and slice the onions.
 Fine chop ginger and garlic.Slit the green chili 

In a pan, heat oil and deep fry the jackfruit pieces. Drain, dab the excess oil. Keep aside.
Blanch the tomato, cool and blend together with chili powder and turmeric powder.  

Remove the oil retaining 1 tsp of it for stir fry. Saute ginger garlic, and add the onions.
Saute until translucent. Add the tomato puree and the jackfruit pieces. Toss well.
Let it fry for 2 more minutes. Adjust for salt. 

Remove from fire. Garnish with coriander leaves. Serve with hot steamed rice and sambar. 

Jackfruit Gravy / Curry
பலாக்காய் கறி 

Ingredients:

Young Jackfruit ( பலாக்காய்) - a few pieces

Garlic ( பூண்டு) - 2 or 3 cloves

Green chili ( பச்சை மிளகாய்) - 2

Cumin seeds ( சீரகம்)  - 1/4 tsp

Shredded fresh coconut ( தேங்காய் துருவல்) - 1/ 2 cup  

Turmeric powder ( மஞ்சள் தூள்) - 1/6 tsp 

Seasoning: ( தாளிக்க ) 

Coconut oil ( தேங்காய் எண்ணெய்) - 1 tbsp

Mustard seeds ( கடுகு) - 1/6 tsp 

Urad dhal ( உளுந்தம்பருப்பு) - 1/6 tsp

Curry leaves ( கறிவேப்பிலை)  - 1 twig

Steps:
 Boil the jackfruit pieces in water.

Add turmeric powder. Let it cook until tender. Remove excess water. 

Fine ground the coconut, green chili, garlic and cumin seeds.

Add the above masala paste to the cooked jackfruit. Add salt. Let it boil for 3 minutes.

Heat coconut oil, add the seasoning ingredients. As it splutters, pour over the curry.
Serve with steamed rice or chapathi. 

My Notes:

Spread newspaper and place the Jackfruit.

Grease the knife with oil ( do not grease your hand now) and slice the whole jackfruit. You may find a white sticky substance. Whip it off from the knife using a paper towel. Continue to cut further. Each time remove the sticky substance with the paper towel. Remove the skin. 

Now apply oil to your hand, remove the individual pod. Or you may cut using a knife. Discard the stringy part attached to the pod. Remove the seeds or retain them is a personal choice. Cut into desirable size.
In our wet market, freshly sliced pieces of Jackfruit is available in packets. It is just a breeze when compared to all the above preparations. For once wanted to try this. But I guess I may go back to the readily available fresh chunks.
In the gravy, I have used fresh coconut instead of coconut milk. grated coconut is ground and whole fiber is used. Also, black pepper and cinnamon sticks are used in the dish prepared with coconut milk. You can alter the ingredients based on the family' preference. This recipe is less spicy with the original flavour of jackfruit.
I have not used garam masala powder in the stir fry dish. It is optional.
Enjoy the dish with minus or plus of ingredients of your choice.