Jackfruit Fry (Dry Curry)

Jack fruit season is here and varieties of jack fruits are available plenty in the market. I have tried this " Jackfruit Fry /Dry curry " and it tasted very nice. So thought of sharing the special recipe. This is my own simple creation I can say.

I have used jack fruits, red chilly and coconut oil.
Jack fruit is from my sister's home (Udupi) and they do have many varieties of jack fruits. They are sweet and thick and really nice to try many varieties.
Lets see some benefits of eating " Jackfruits " in our diet.
As I said in earlier posts, it is always better to use seasonal fruits/ vegetables, which are loaded with healthy properties.
Jackfruit is known as the jack of all fruits. It is a rich source of vitamins, minerals, carbohydrates, fiber, fat and protein. It contain calories but no cholesterol or saturated fats. It is rich in vitamins and minerals. Jackfruit is loaded with antioxidant properties. Jackfruit contain Vitamin C and is good for our immune system. It protect against diseases like cough, cold and flu. It has potassium and good for bones and skin. Jackfruit is full of fiber content and is good for people who suffer from piles. It is a rich source of calcium and good for our bone health. Jackfruit is good for our eyes and skin. Jack fruit provides energy. It contain other minerals like copper and magnesium.
Let us see the recipe Now : As I said it is very simple and yummy dish and goes well with hot plain rice, chapati, dosa and all types of rotis.
No Onion or Garlic is used in this " Jack Fruit Fry ".

Things Needed :

Fresh JackFruits : 1 Big bowl
Red chilly : 2 to 3
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Cut Jackfruits into small pieces. Grate coconut and keep it aside. Wash curry leaves.

2. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal and let mustard splutter.
3. Add jeera and red chilly pieces. Add curry leaves and fry for a second.
4. Add cut jackfruit pieces on low flame till it turns slightly soft. ( Do not over fry ).

5. Add salt and a pinch of turmeric powder. Mix it well.
6. Put off the gas and shift the ready jackfruit fry to a serving bowl. Add grated coconut and cut coriander leaves on the top.

7. Serve with any main dish you have prepared.  We had it as one of the side dish during lunch.

Note :

Use of any cooking oil is optional. Use of green chilly instead of red chilly is optional. Do not use much spice. Do not use onion or garlic to fry. It may not taste good. No need to add jaggery since the jack fruit is already sweet. Adding more oil is optional. Strictly do not add any water. Cook on low flame.
Time : 10 Minutes
Serves : 2 to 3

Suvarna Gadde (Elephant Yam) Curry

Suvarna Gadde (Elephant Yam), is a root vegetable which grows under the ground. It is one of the healthy vegetable. Suvarna Gadde is used in varieties of curries. Here is one such traditional Udupi Special curry. 

I have used Suvarna gaddde, coconut and little spices with tamarind. 

Remember tamarind is a must in Suvarna gadde curries. One has to be very careful while removing the outer part which is very hard. Some get itchy feeling while cutting the vegetable too. The easy option is to apply any cooking oil or dip your hand in tamarind water. It helps you to cut the vegetable without much itch. 

Let us see some benefits of eating Suvarna Gadde in our diet.

Suvarna Gadde (Elephant Yam) has loads of medicinal values and it is used to treat piles and  dysentery, vomiting and abdominal pain in Ayurveda. It is a good blood purifier. The paste of Elephant yam is used to reduce the pain of arthritis. Elephant Yam helps to reduce the hypertension. The dried yam powder is used to treat for piles and dysentery. It helps to reduce the cholesterol levels in blood. It helps to maintain the hormonal balance and increase the estrogen level in women. It has antioxidant properties and contain Vitamin C, Vitamin B6 and Vitamin A. and minerals like Potassium, Phosphorous and Magnesium, zinc, calcium and copper. 

Remember that Elephant Yam/Suvarna gadde has the cooling effect. It is better to avoid, People who are suffering from cold, sinus infection or asthma.  

Lets see the recipe now:

Things Needed : 

To Cook :

Suvarna Gadde/Elephant Yam : 1 Bowl (1/2 kg)

Tamarind Pulp : 1 Tablespoon

Salt : As required 

Turmeric powder : A pinch

To Roast/fry :

Methi Seeds/Fenugrik seeds : 1/4 Teaspoon

Urid dal : 1 Teaspoon

Red chilly : 4 to 5 

Curry leaves : 6 to 8 

Ingh/Asafoetida : A pinch

To Grind : 

Roasted ingredients 

Coconut : 1 Cup ( 4 to 5 Tablespoons).

To Add : 

Mustard seasoning 

Coconut oil : 1 Teaspoon

Coriander Leaves 

Method :

1. Wash Elephant yam in running water and remove the mud which is stuck around it.

2. Now remove the outer layer nicely and cut the yam and put it in a big bowl of water.

3. Wash it nicely again and keep it aside.

4. Soak a gooseberry size tamarind in hot water and squeeze out the pulp. 

5. Put cut suvarna gadde pieces, tamarind pulp, salt, little turmeric powder in a pressure cooker and cook with little water for 5 to 6 minutes. ( 2 to 3 whistles). Let it cool.

6. Keep a pan on the fire. Add 1/2 Teaspoon of oil. Add methi seeds and fry till golden brown.

7. Add urid dal and red chilly and fry nicely till urid dal gets golden brown. Put off the fire.

8.Add coconut, ingh and curry leaves. Let it cool. 

9. Grind the fried ingredients and coconut with required water.

10. Keep a big pan and put cooked Suvarna gadde pieces in a big pan and add ground spice. Add required water.

11. Let it boil nicely for 2 to 3 minutes. Shift the curry to a serving dish and add mustard seasoning.

12. Add a teaspoon of fresh coconut oil and serve with the main dish of your choice.

Note :

Adding onions or garlic to the curry is optional. Adding little jaggery is optional. ( I have not added)

Adding coconut oil is optional. ( You can use your choice of cooking oil or ghee). No dal is added here. Needs to add tamarind pulp and salt along with suvarna gadde pieces and cook. Use of pressure cooker is optional. See that it does not over cook. (2 to 3 whistles are enough).

Time : 30 Minutes

Serves : 3 to 4.