Raw Jack Jeera Curry

Raw Jack Jeera Curry is a side dish and You can try this curry during the jackfruit season. Raw Jackfruit is filled with minerals and vitamins.

I have used Raw Jackfruit, some spices, toor dal and coconut.
Let us see some benefits of eating Raw Jackfruit in our diet.
Raw Jackfruit is full of fiber and provides energy. It is filled with carbohydrates and calories. It is a rich source of antioxidants, Vitamin A, Vitamin C. and B complex Vitamins. It contain good source of potassium, magnesium, manganese and iron.
Jackfruit is said to be having gas (Vaayu or Vaata) and it happens during the digestion. Gas can turn as acidity.  To reduce the gas in the food you need to use spices like jeera, ginger, ingh and methi seeds etc. ( These spices helps to reduce the gas).
No Onion or No Garlic in this " Raw Jack Jeera Curry ". 
" Raw Jack Jeera Curry" is one of the traditional dish done in Udupi and South Canara.
Let us see the recipe now:

Things Needed : 

Cooked raw jackfruit : 1 Bowl
Cooked Toor Dal : 1/2 Cup
Methi Seeds : 5 to 6
Tamarind : 1 Marble size
Coconut : 1/2 Cup (2 to 3 Tablespoons)
Rasam Powder : 2 Teaspoon
Jeera : 1/2 Teaspoon
Salt : To taste
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : a pinch
Curry leaves : 5 to 6

Method :

1. Remove the outer layer of raw jack and cut into pieces. Put it in water and wash it.
2. Pressure cook for 6 to 8 minutes with little water.
3. Wash and cook toor dal in a pressure cooker.
4. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

5. Grate coconut and grind it with rasam powder and jeera. (Use required water).
6. Remove from the mixi jar and keep it aside.

7. Keep a big pan. Put cooked raw jack pieces, cooked dal and tamarind pulp. Add a pinch of turmeric.
8. Add 5 to 6 methi seeds and required salt. Let it boil for 2 minutes.
9. Add ground coconut mixture and mix it well. Let it boil for 2 to 3 minutes.

10. Shift the curry to a serving dish. Add mustard seasoning and serve with main dish.

Ready to serve Raw Jack Jeera Curry

Note : 

Cooking raw jackfruit in pressure cooker helps the pieces to be soft. Or it takes longer time to cook.
Any brand of rasam powder is optional. I have used home prepared rasam powder. Adding little jaggery is optional. ( I have not added). Adding methi seeds while cooking helps to reduce the cholesterol in the curry. Adding jeera along with rasam powder helps to reduce the gas properties in the curry. Use of more chilly is optional. Use of coconut oil is optional.
Time : 30 Minutes
Serves : 3 to 4.
Recipe of Rasam Powder :
2 Tablespoons of coriander seeds
1/4 Teaspoon of methi/fenugrik seeds
1/4 Teaspoon of jeeera/cumin seeds
A pinch of asafoetids
Red byadagi chilly : 5 to 6
Dry roast methi seeds, add coriander seeds and fry for a minute. Add red chilly and fry for a minute. add jeera and put off the fire. Let it cool. Dry grind it and use it.

Bottle Gourd Peel - Horse Gram and Mango Chutney

Mango Season is still on and loads of mangoes we can see in the market. We all know that use of seasonal fruits and vegetables are loaded with minerals and vitamins and one should make use of it.
Here is a try of Chutney which I have used half ripen mango, Horse gram and bottle gourd peel.
Bottle gourd was used for the curry and the peel is for chutney. Bottle gourd was very tender the peel was as fresh as that we just got from the farm.

Bottle gourd peel should be tender to use it for chutney or it might give out bitter taste. Wash and soak bottle gourd for at least 2 hours before peeling the outer layer. Horse gram adds healthy benefits to our diet and gives good taste. I have used half ripe mango instead of tamarind.
The chutney goes well with all the main dishes. Eating hot plain rice with little ghee and this Horse Gram - Mango & Bottle gourd Chutney is really fun. Adding little ghee adds to the taste.
No Onion or garlic is added in this chutney.
Let us see the recipe Now :

Things Needed :

Bottle gourd peel : 1 small bowl. ( Half bottle gourd peel).
Horse Gram : 1 Tablespoon
Red chilly (Byadagi chilly) : 4 to 5
Ingh /Asafoetida : A pinch
Mango pieces : Half ripen or Green : 1 Small  (or 1/2 mango of a medium size mango)
Curry Leaves : 8 to 10 or more
Fresh Coconut : 1 Cup
Salt : As Required
Seasoning  :
Coconut /Any Cooking oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 5 to 6

Method:

1. Wash bottle gourd and remove the outer layer (peel) and keep it aside.

2. Wash curry leaves and keep it aside.
3. Wash mango and remove the outer layer. (The green part). Cut it into small pieces.

4. Grate coconut and keep it aside.
5. Keep a pan on the fire and heat. Add 1/2 teaspoon of coconut oil and tablespoon of horse gram.
6. Fry nicely till the horse gram pops up or the raw smell disappear.
7. Add red chilly and curry leaves.
8. Fry for a minute. Add bottle gourd peel and fry for 1 to 2 minutes.

9. Add cut mangoes and grated coconut and put off the fire. Add ingh/Asafoetida. Mix it well.
10. Let it get cool. Grind fried mixture with required salt and water.

11. Remove it from the mixi jar and put it in a serving dish.
12. Add coconut oil seasoning and serve with main dish of your choice.

Note :

Horse gram adds not only the taste it got many healthy benefits to your body. I have added half ripe mango to the chutney. Using green mango is optional. Removing the outer layer of mango helps the chutney to be nice. (or it might turn bit bitter). Wash Bottle gourd nicely before using the peel. Keep the whole bottle gourd in normal water for at least 1 hour before using. ( If you are using home grown bottle gourd, just wash them before use). Use of red chilly is optional. You can use green chilly. Adding more chilly to the chutney is optional. ( It turns very hot and spicy). Make sure the Mango should be just about to ripe and it should be hard to get the better taste.
Time : 10 Minutes.
Serves : 2 to 3