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.

Carrot Holige

Holige / Sweet Chapati /Poli / Pooran Poli is a sweet dish normally done during festival, feast and marriage functions. There are many types of holige and here is Carrot Holige, done with carrot gratings and jaggery stuffed inside. The outer layer is with wheat flour and maida mix.

Carrot Holige / Pooran Poli is easy to do and yummy to eat. It fits all age group and festival will be full of colours too.
Let us see the recipe

Things needed : 

To Stuff : We call it as Hoorana or Hoorna 

Carrots : 2 to 3
Jaggery :  2 Cups. /Powdered
Rava /Semolina : 1 Cup
Salt : A pinch

To Outer layer/ We call it as Kanaka 

Wheat flour : 1 1/2 Cups
Maida : 1/2 Cup
Salt : A pinch
Turmeric Powder : A little
Oil :  3 to 4 Tablespoons

Method :

1. In a big bowl add,  wheat flour, maida, salt and turmeric powder. Mix it nicely and add required water. Prepare the dove. The texture should be soft.

2. Add 2 to 3 tablespoons of oil on the top and cover it. Leave the dough to rest for 1 hour.

3. Keep a big pan on the fire and put jaggery. Add 1/2 Cup of water and let jaggery melt completely.

4. Sieve the jaggery with siever and keep the clean jaggery aside.

5. Wash and grate carrots. Powder  6 to 8 cardamom and keep it aside.

6. Keep a pan on the fire and put cleaned jaggery. Let it get slightly thick.
7. Add grated carrots and mix it nicely. Add rava / semolina and mix it well. It starts to turn thick.

8. Add powdered cardamom. Put off the fire and shift the hoorana to a bowl. Let it cool.

9. Kneed the dough nicely and divide them in to small portions.

10. Take a small portion of the dough and spread a little by on your palm.
11. Now stuff 1 tablespoon of sweet carrot mixture and close the dough nicely bringing all the edge at the center.

12. Put little wheat flour in a big plate/bowl.
13. Now take stuffed dough and dip in dry flour and roll it slowly and make holige /round shape.

14. Keep tava on the fire and heat. Put holige on the tava and cook on both sides.

15. Holige is ready to serve.  Put ghee on the top just before serving.

16. Eating hot holige is such fun.

 Note :

The holige dough should be soft. Put oil at the end and then let it rest. Kneed the dough well. Do not put weight on roller while rolling holige. No need to use oil while rolling. Dip in dry flour and then roll it. Use of oil while preparing is optional. I have not used it.
Time : Mixing 10 Minutes + resting dough 1 hour + preparing 40 Minutes. 
Serves : 12 to 15 Holige can be prepared.