panasa pottu kura

INGREIDIENTS:
Panasapottu – 1 ½ cup
Green chillis – 4
Red chillis – 2
Tamarind pulp – 2 Table Spoon
Peanuts – 6
Bengal gram dal – 1 Table Spoon
Black gram dal – 1 Table Spoon
Mustard seeds – 1Table Spoon
Cumin seeds – 1 Tea Spoon
Curry leaves – 1 spring
Coriander leaves –

PROCESS:
1. Wash and drain the chopped Jack fruit (Panasapottu)
2. Add two cups of water to it and boil by adding turmeric and salt.
3. Place a lid and cook till the Jackfruit becomes tender.
4. Allow it to cook and then drain it and squeeze out the remaining water and keep aside.
5. Meanwhile soak some mustard seeds in a little water for 15 minutes and finely paste the mustards seeds and keep aside.
6. Heat oil in a Kadai and add Peanuts, Bengal gram dal, Black gram dal, Mustard seeds and cumin seeds and let them all splutter.
7. Add the split green chillis and broken red chillis, curry leaves and hing and fry for few seconds.
8. Add cooked jackfruit and mix well.
9. Finally add the tamarind pulp and add some more salt (if needs ) and cook for some more time.
10. Turn off the flame and allow it to cool completely.
11. Now add the mustard paste along with a little oil and mix well.
12. Take the curry in to serving bowl .
13. Garnish with coriander leaves and serve with cooked rice.