Panasa Pottu Aava Koora Recipe – Andhra Style Mustard Flavoured Raw Jackfruit Curry

Panasa Pottu Ava Koora Recipe is shredded Raw Jackfruit cooked in a flavoursome mustard coconut masala, that is essentially Andhra Style. Course : Side Dish Ingridients : 1 cup Jackfruit Raw (Kathal) , chopped finely 1 tablespoons Tamarind Paste 3 Green Chillies , slit 1 tablespoon Oil 1/4 cup Water 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 teaspoon Chana dal (Bengal Gram Dal) 1 Dry Red Chilli 1/4 teaspoon Asafoetida (hing) 1 sprig Curry leaves Salt , to taste 8 to 10 Cashew nuts , optional 1/4 teaspoon Turmeric powder (Haldi) For aava paste 1 tablespoons Mustard seeds (Rai/ Kadugu) 1 tablespoon Sesame seeds (Til seeds) 1 Dry Red Chilli Instructions To begin making the Panasa Pottu Aava Koora, let us first make the Aava Paste. *For the Aava Paste:In a small bowl, soak mustard seeds, sesame seeds, and red chili in hot water for 15 minutes. After 15 minutes, drain the water and transfer the mustard seeds, sesame seeds, and red chili into a mixer-jar and grind to a smooth paste, using a little water if required. Transfer to a bowl and set aside. *For the Jackfruit Let us now cut the jackfruit, to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.Place the jackfruit in a pressure cooker with 1/4 cup of water, tamarind paste ,turmeric powder, & pressure cook for 3 whistles and turn off the flame.Allow the pressure to release naturally. Drain any water from the jackfruit.Finely chop the jackfruit and set aside. *For the Panasa Pottu Aava Koora preparation:In a pan, heat oil on medium flame, add the mustard seeds and allow it to crackle, next add in the asafoetida, chana dal and urad dal and allow them to turn into a light brown colour. Once the dals have turned brown, add curry leaves and green chilies.Finally, add in the finely chopped raw jackfruit that was cooked earlier and add the prepared aava paste and give a quick mix. Cook covered for low flame for not more than 5 minutes.Add fried cashew nuts, mix everything well. Serve this Panasa Pottu Aava Koora Recipe along with Steamed Rice and Arachuvitta Sambar Recipe and Elai Vadam Recipe for a complete South Indian lunch. For an Indian Diabetic meal, serve Panasa Pottu Aava Koora Recipe along with Foxtail Millet Lemon Rice Recipe and Palak Raita Recipe for a weekday lunch.