Easy Jackfruit Fritters. (ಹಲಸಿನ ಹಣ್ಣಿನ ಮುಳುಕ)

JackFruit is a seasonal fruit, and I don't have to say its most people's favourite Fruit. Its rich flavour pulls us to have and wait for the jackfruit season. Varieties of dishes can be prepared using jackfruits and even raw jack as vegetable.
Here is a Muluka/Fritters recipe,  as we call it in Kannada. Muluka means fried dish with jack fruit. It is very famous in Dakshina Kannada, Udupi and Malnad area. Jackfruits and the dishes with jackfruits are done throughout the season and enjoyed it thoroughly. Jackfruits kadubu (Idli), dosa, guli appa, halva, payasam, even icecream etc are some to name. But there are so many other dishes which we prepare and njoy.

Lets see some benefits of having Jackfruits.
Jackfruit is rich source of vitamins, minerals, carbohydrates, fiber and protein. They do not contain any cholesterol or saturated fats and full of calories. They are rich source of antioxidants and good for skin and bones health. They also protect us from aging skin, wrinkles, infections. They help to increase immunity and protect us from cold, cough and flu.
This is an easy recipe since I have used rice flour. One must use fine rice flour or Jack fritters might turn hard. No need of worrying about the dough turn loose. (More watery). You can adjust the thickness of the dough.
Lets see the recipe now:

Ingredients :

JackFruits : 1 big bowl ( 15 to 20 fruits)
Jaggery : 1/2 Cup
Coconut : 3 to 4 Tablespoons full
Rice Flour : 2 Cups
Salt : a pinch
Oil : One cup (To fry)

Method :

1. Grate coconut and powder jaggery. Cut jackfruits into thin pieces. It helps to grind the fruits easily.
2. Grind jackfruits and coconut without using any water.

3. Add jaggery and grind again. Let it mix well with jackfruit mixture.
4. Remove from the mixi jar and put it in a big bowl. Add a pinch of salt.
5. Add rice flour and mix it well and prepare thick dough. (It should be thicker than idli dough)

6. Keep a frying pan on the fire. Add oil and heat.

. Now take a handful of jackfruit dough and leave small portions in the hot oil.

8. Fry on medium and low flame. Fry on both sides till they turn golden brown.
9. Remove from the oil and put it on a kitchen tissue to absorb extra oil.

10. Repeat the same with remaining dough.
11. You can serve hot Muluka with ghee or honey.
12. You can serve them when they are cool or hot.

Note :

Remember not to add any water while grinding. If the dough turns you can add little more rice flour. Do not add any cooking soda or any oil to the dough. It the fruits contains more water, the dough might turn little watery. So add rice flour to thicken the dough. Watery dough may absorb more oil and you will not enjoy the mulukas since it contain more oil. Frying them in coconut oil is optional and traditional. (I have use Safola Green). One must remember to use the fresh Jackfruits. Normally very small mulukas are prepared because it is easy to prepare and fast to cook.
Time : 30 Minutes (If the fruits are ready)
Serves : 5 to 6 . (According to the size)

Colocasia Leaves Curry (Kesu Leaves Curry)

Colocasia/Kesu is leafy vegetable which is grown plenty during rainy season. It is used mostly during rainy season because of its healthy values.

There are two varieties of Kesu/Colocasia plants, one is purely green from stem and the other one is black at stem part and leaves are bit dark green. The second variety is said to be very good and does not need much of tamarind. The pure green variety needs more tamarind and it has the more itchy sense when you do not use needed tamarind quantity. People should take care of this point before cooking Colocasia leaves.
We do many varieties of curries and dishes using this kesu leaves. Kesu patrode is famous and so many dishes also can be prepared even using cooked patrode.
Here is a Colocasia curry which is a gravy dish and goes well with almost all the dishes as a perfect side dish.

Lets see the recipe now.

Ingredients

To Cook :
Colocasia leaves/Kesu leaves : 8 to 10 leaves
Onions : 2
Green Tomatoes ) : 3 to 4
Tamarind : 1/2 Lemon size
Salt : As required
To Add :
Sambar Powder : 2 to 3 Teaspoons
Turmeric powder : a pinch
Jaggery : 2 Tablespoons
Coconut Oil : 1 Teaspoon (Optional)
Coriander leaves : 2 Tablespoons
Seasoning :
Mustard seeds : 1/2 Teapoon
Urid Dal : 1/2 Teaspoon
Ingh : a  little
Oil : 1 Teaspoon
Curry Leaves : 8 to 10 leaves

Method :

1. Wash kesu leaves and cut it into small pieces. (You can add stem pieces too)

2. Wash and cut tomatoes and keep it aside.
3. Remove the outer layer of onions and wash and cut them into small pieces.
4. Soak tarmarind in warm/hot water and squeeze out the juice and keep the juice aside.
5. Keep a pan on the fire and heat. Add oil and mustard seeds and urid dal.
6. Let mustard seeds splutter. Add ingh and curry leaves.
7. Add cut onions and fry for 1 to 2 minutes. Add cut tomatoes and fry for a minute.

8. Add kesu leaves and fry for a minute. Add tamarind pulp, jaggery  and mix it well.
9. Add turmeric powder and salt. Let it boil for 2 to 3 minutes.

10.Add required water and mix it well. Let it boil for a minute.
11. Add sambar powder and mix. Let it cook for 2 to 3 minutes. Mix it well and shift the curry to a serving dish.

12. Add coriander leaves and fresh coconut oil/Ghee and serve with the main dish.

Note : 

Remove the outer layer of the stems if adding to the curry. Cut the leaves into thin pieces. Adding any curry powder is optional. I have added homemade sambar powder. Adding more spice is optional.
Adding little methi seeds to the curry is optional. ( It adds to the taste of the curry). Adidng garlic to the curry is optional. No added any kind of dal. Home made fresh sambar powder is used here. You can also use harive soppu/Amaranth leaves, spinach/palak or basale/ Indian Malbar leaves also can be used instead of colocasia leaves. (Tamarind pulp quantity should me minimised according to the leaves you use). You can also add fried garlic to this curry. ( I have not added). Optional. Adding coconut oil is also optional.
Time : 30 Minutes.
Serves : 3 to 4.

Fresh Sambar Powder 
Dry roast  1/2 Teaspoon methi seeds, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 5 to 6 byadagi chilly, 1/4 Teaspoon of jeera/cumin seeds, a little ingh and 8 to 10 curry leaves ...and dry
grind it together. Sambar powder is ready to use.