Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style) | How to make Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style)

By Bethica Das  |  24th Feb 2018  |  
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  • Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style), How to make Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style)
Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style)by Bethica Das
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

1

0

1 vote

About Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style) Recipe

This is my version of Raw Jackfruit Curry made in a typical Andhra Style. This fruit in the veggie form is very popular down South, especially in Andhra / Telangana. Here in this recipe, I added some sambar powder and made it quite spicy and tangy. You can go easy on the spice level and enjoy as a side dish with either rice or chapattis.

Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style)

Ingredients to make Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style)

  • 1 small Jackfruit, cut into big chunks
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • pinch of asafoetida
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 2 green chilies, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. sambar powder
  • 1 tbsp. lime juice
  • 1 tbsp. fresh grated coconut
  • 1 tbsp. coriander leaves, chopped

How to make Panasa Pottu Kura (Raw Jackfruit curry - Andhra Style)

  1. Boil the jackfruit with required quantity of water, pinch of turmeric powder and 1 tsp. of oil. Alternately pressure cook for 3-4 whistles. When cool, drain the water and cut them into small pieces. Keep aside.
  2. Heat remaining oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, garlic and green chilies. Saute till light brown.
  3. Add the tomato paste and mix well.
  4. Add the boiled jackfruit, salt, turmeric powder and sambar powder.
  5. Add the red chili powder and lime juice. Mix well and saute for a minute.
  6. Add the coriander leaves and fresh grated coconut. Mix well. Serve as a side dish with either rice or chapatis.

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