Raw Jack - Coconut Curry

Raw Jack Curry is one more traditional and seasonal curry prepared normally during Jack fruit season. Now the season of Jack fruits are still there and you get lots of Jack fruits every where.

I have prepared Hasi Huli/spices without roasting or frying and it has no dal in it.

We the Udupi people, rarely use any dals in our curries. Dakshina Kannada is full of coconut trees and people do use more coconut in their daily food. Here is one such recipe which has no dal, and has coconut in it. 

The memory goes back to my childhood. My aunt used to prepare this curry to serve the people who comes to work in our paddy field. I used to see my doddamma cooking for the people. It is one of the difficult work to take away the outer layer of raw jack, then separate the seeds from the jack fruit. Then cook in large quantity because the people who do work were definitely used to eat more than us. It is their pallet strength, they consume more and put energy in sowing the field with paddy seeds, then, after the rain get ready the field with proper ploughing etc.

Coming back to our life now, these raw jack is got from my brother in law's second daughter
Shyla Uday Udupa. and her home is surrounded by beautiful big trees of Jack fruits, Mango fruits etc. When we visited recently she had some jack fruits and she gave it to me to cook.

It is very nice to cook and have raw jack, you all you need to remove the inner seeds and its cover, clean it well and cook it.

Let us see the recipe now. I have used some jack seeds as well with the raw jack pieces.

As usual I have not used any garlic or onion in this curry.

It fits into all age group and goes well with all the main dishes.

Things Needed :

Raw Jack : 1 Bowl 

Methi Seeds/Fenugrik seeds : 4 to 5 

Coconut : 1 Cup 

Coriander Seeds : 2 Tablespoons

Jeera : 1/2 Teaspoon

Byadagi chilly : 5 to 6 

Tamarind : 1 Small marble size

Salt : As required 

Turmeric Powder : A pinch

Seasoning with :

Coconut Oil : 1 Teaspoon

Mustard seeds : 1/2 Teaspoon

Ingh/Asafoetida : a pinch

Curry Leaves : 5 to 6 

Method :

1. Clean and wash raw jack and cut into small pieces.

2. Cook with required water. Keep it aside.

3. Grate coconut, add coriander seeds, jeera, tamarind and grind it with required water.

4. Keep the raw jack pan on the fire and put salt, turmeric powder and let it boil.

5. Add 5 to 6 methi seeds to boiling raw jack.

6. Now add ground coriander seeds and coconut mixture and mix it well.

7. Let it boil for 3 to 4 minutes. Shift the curry to a serving dish.

8. Add seasoning done in coconut oil, mustard seeds, ingh and curry leaves.

9. Serve with the main dish you have prepared.

10. We had this curry with plain rice during our lunch.

Note : 

It is better to cook strait. Keep a pan add some water and put raw jack and cook till it turns soft. 

If using pressure cooker to cook only one whistle is enough. Do not over cook the vegetable.

Use of more chilly is optional. Use of little jaggery is optional.

Time : 25 Minutes.

Serves : 3 to 4.

Green Cow Pea Coconut Curry

Green cow pea pods/ ಹಸಿ ಅಲಸಂದೆ ಕಾಳು is seasonal pods and these pods are dried later when they are fully grown and used as pulses in curries. I have used the green pods and prepared this curry.

I have used Green Cow peas, little toor dal and coconut.
Cow pea and toor dal are rich with proteins and carbohydrates They helps to provide energy and keeps you full for a long time. They are filled with minerals and vitamins.
Let us see the recipe now :

Things Needed :

To cook :
Cow Peas : 1 Cups
Toor dal : 2 handful
Methi seeds : 1/2 Teaspoon
To Grind :
Coconut : Fresh : 1/2 Cup
Red chilly /byadagi : 4 to 5
Coriander seeds : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : A small marble size
To season :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida  : A pinch
Curry leaves : 6 to 8
To Add :
Salt : As required
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch

Method :

1. Remove the pods from Green cow peas and wash it nicely.
2. Wash toor dal and put it in a pressure cooker along with washed cow pea/alasande
3. Add half teaspoon of methi seeds and put `1/2 cup of water.
4. Add turmeric powder and a few drops of coconut oil.
5. Pressure cook for 4 to 5 minutes and let it cool.

6. Grate coconut and grind it with tamarind, coriander seeds, red chilly and jeera/cumin seeds.
7. Add required water to grind. Remove it from the mixi jar. Keep it aside.

8. Now keep a pan on the fire. Add cooked toor dal and cow pea pods.
9. Add little water and mix it well. Add ground coconut mixture and mix it well. Add salt.

10. Let it cook for 2 to 3 minutes.
11. Shift the ready Green Cow Pea - Coconut Curry to a serving dish.

12. Add coconut oil, mustard seeds, ingh and curry leaves seasoning to the curry. Add coriander leaves and mix it well. Serve it with your choice of main dish.

Note :

Adding toor dal is optional. You can use moong dal instead of toor dal. Toor dal taste better. Adding toor dal helps to bind the curry well. Adding byadagi chilly is optional. You can use any type of chilly you like. Raw coriander seeds should be used. Adding methi seeds along with toor dal while cooking helps to reduce the cholesterol in the curry.
Time : 20 to 25 minutes.
Serves : 3 to 4.