This is one of the most popular South Indian (especially Andhra Pradesh)delicacy. Here is the recipe.
Popu(Tadka): 1tbsp oil 1/4th tsp Hing 1/4th tsp Haldi 1tsp each of Cumin,Mustard seeds,Urad dal and Chanadal. Sprig of Curry Leaves Few Green chillies (diced) Few Red Chillies. Ava (paste with Mustard seeds): 1/4th tsp Mustard seeds 1/2 tsp Sesame seeds 1/2tsp Raw rice Pinch of salt Pinch of Haldi 3-4 Green chillies 1tbsp water Make a fine paste with mustard seeds,sesame seeds,haldi,pinch if salt and raw rice adding water.It should be a smooth paste. Set this aside. Procedure : 1)Drain out all the water from the canned jack fruit. finely chop the jack fruit like you would a cabbage or put all of it in a mini chopper and pulse it till it is finely chopped. 2) Add haldi and 1cup water and pressure cook this till 2 whistles in a pressure cooker . 3)Once the jack fruit is cooked drain out all the water...remove all the excess water by putting this in a paper towel and squeezing it. There should not be any water in them...the drier the better your curry will taste. Tadka: 1)Heat the oil and put in the Hing, chana dal,urad dal(fry till brown),mustard seeds,Jeera(cumin) once the mustard seeds splutter put in curry leaves and red chillies. 2) Add in the squeezed tamarind juice.Let all the tadka and the juice cook till the raw spell goes.(take care that you do not over do your tamarind...It should flavour your curry but not over power it). 3) Add in the cooked jack fruit and some diced green chillies.Season with salt, cover the pan and cook on low heat . (4-5min) 4)Take out the lid from the curry,lower the flame add in the mustard paste mix well and switch off the stove and cover it and set it aside. Let the flavors blend together for some time. Serve it with rice. PS : Please do not cook the curry once the paste is added...take it off the flame.If not the curry will turn bitter
Popu(Tadka): 1tbsp oil 1/4th tsp Hing 1/4th tsp Haldi 1tsp each of Cumin,Mustard seeds,Urad dal and Chanadal. Sprig of Curry Leaves Few Green chillies (diced) Few Red Chillies. Ava (paste with Mustard seeds): 1/4th tsp Mustard seeds 1/2 tsp Sesame seeds 1/2tsp Raw rice Pinch of salt Pinch of Haldi 3-4 Green chillies 1tbsp water Make a fine paste with mustard seeds,sesame seeds,haldi,pinch if salt and raw rice adding water.It should be a smooth paste. Set this aside. Procedure : 1)Drain out all the water from the canned jack fruit. finely chop the jack fruit like you would a cabbage or put all of it in a mini chopper and pulse it till it is finely chopped. 2) Add haldi and 1cup water and pressure cook this till 2 whistles in a pressure cooker . 3)Once the jack fruit is cooked drain out all the water...remove all the excess water by putting this in a paper towel and squeezing it. There should not be any water in them...the drier the better your curry will taste. Tadka: 1)Heat the oil and put in the Hing, chana dal,urad dal(fry till brown),mustard seeds,Jeera(cumin) once the mustard seeds splutter put in curry leaves and red chillies. 2) Add in the squeezed tamarind juice.Let all the tadka and the juice cook till the raw spell goes.(take care that you do not over do your tamarind...It should flavour your curry but not over power it). 3) Add in the cooked jack fruit and some diced green chillies.Season with salt, cover the pan and cook on low heat . (4-5min) 4)Take out the lid from the curry,lower the flame add in the mustard paste mix well and switch off the stove and cover it and set it aside. Let the flavors blend together for some time. Serve it with rice. PS : Please do not cook the curry once the paste is added...take it off the flame.If not the curry will turn bitter