Name: Jackfruit Pulhora recipe by Anjana Rao at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 big bowl of cooked rice; For Jackfruit Tamarind Rice Mix:; 2 cups minced raw jackfruit; 1/4th cup thick tamarind paste; 3 green chillies slit; 2 Dried red chillies; 2 tbsp peanuts; 1 tsp mustard seeds; 2 tsp urad dal; 2 tsp chanadal; 1/8th tsp fenugreek seeds; 1/4th tsp turmeric; 1/8th tsp asafetida; ½ tsp jiggery (optional); Few curry leaves.; 2 tbsp Oil; Salt to taste

ABOUT Jackfruit Pulhora RECIPE

Pulihora or tamarind rice is the most popular festive delicacy in Andhra/Telangana and no festivity is complete without pulihora; being star of the festive meal. It is also offered as Prasadam. Pulihora is known as puliodhrai or pulisadam in Tamil and chitrannam in kannada. Pulihora has many variations and one such unusual variation is using panasa pottu or minced raw jackfruit. Using minced raw jackfruit in a pulihora gives it a distinct flavor and texture. Jackfruit pulihora/jackfruit tamarind rice mix can be made and stored in the refrigerator, as it come handy in dishing out a meal in jiffy.

Ingredients Serving: 4

1 big bowl of cooked rice
For Jackfruit Tamarind Rice Mix:
2 cups minced raw jackfruit
1/4th cup thick tamarind paste
3 green chillies slit
2 Dried red chillies
2 tbsp peanuts
1 tsp mustard seeds
2 tsp urad dal
2 tsp chanadal
1/8th tsp fenugreek seeds
1/4th tsp turmeric
1/8th tsp asafetida
½ tsp jiggery (optional)
Few curry leaves.
2 tbsp Oil
Salt to taste

Instructions

Boil the minced raw jackfruit with little salt and turmeric for 10 – 12 minutes until the jackfruit is tender. Drain out the excess water and keep aside the mince raw jackfruit.
Heat oil on medium flame in a pan; add mustard seeds, urad dal, chana dal, fenugreek seeds and dried red chilles, fry until golden brown.
Add peanuts and fry till they are crisp and golden.
Add slit green chillies and curry leaves sauté for few seconds.
Add turmeric powder and asafoetida; cook for few seconds without burning the turmeric.
Add the tamarind pulp, minced raw jackfruit and salt; mix well and cook for 7 to 8 minutes with the lid on. Stir occasionally.
Remove from heat and cool the jackfruit pulihora mix slighty.
Mix in jackfruit pulihora mix and rice until well combined.
Serve hot or at room temperature with some papadams.

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