Saturday, 15 April 2017

Aviyal Recipe | Pazhakkai Avial | Raw Jack fruit Kuruma

Palakkai Avial, Palakkai Aviyal

Palakkai or Pazhakkai avial/aviyal/kurma/sothi is most delicious chettinad recipe. The cuisines of India, Nepal, Bangladesh, Sri Lanka, Indonesia, Cambodia, Thailand and Vietnam use raw jackfruit. In India Raw jackfruit is predominatly used in chettinad cuisine to prepare poriyal,pirattal,kuzhambu and also used in kerala and odiya cuisine. In chettinad many houses will have jackfruit tree so this is a common recipe there. This recipe goes very well with rice, dosa and chappathi. This is prepared during special occasions to make the menu complete.

 Raw jackfruit  is a good source of the antioxidant vitamin C,dietary fibre, vitamin A,vitamin B6, flavonoids like B-carotene and lutein. It reduces and controls blood sugar. The seeds of jackfruit are rich in protein and minerals.





Palakkai Sothi | Raw Jackfruit Kuruma

Recipe Cuisine: Chettinad |  Recipe Category: Gravy
Prep Time:  30 minutes   |  Cook time: 20 minutes    |  Serves: 6 - 7

RAW JACKFRUIT – ½ KG
POTATO – 2 NOS
ONION – 2 NOS
TOMATO – 2 NOS
SALT – TO TASTE
BUTTER MILK - 1/2 CUP

TO GRIND

GRATED COCONUT - 1  CUP
ROASTED GRAM – ¼ CUP
BAY LEAF – 2 NOS
CLOVES – 4 NOS
ANNACHI FLOWER – 1 NO
CINNAMON STICK - 2 NOS
CARDOMOM – 2 NOS
GINGER – 1 INCH
PEELED GARLIC – 4 NOS
RED CHILLI – 8 NOS
POPPY SEEDS – 1 TSPN
CUMIN SEEDS – 1 TSPN
FENNEL SEEDS – 1 TSPN
PEPPER – 1 TSPN
ASFOEDITA – ¼ TSPN
TURMERIC POWDER – ¼ TSPN

TEMPERING
                                                   
OIL – 1 TBLSPN
GHEE – 1 TBLSPN
MUSTARD – ½ TSPN
FENNEL SEEDS – ½ TSPN
CUMIN SEEDS – ½ TSPN
CURRY LEAVES – FEW

GARNISHING
                                                   
GHEE – 1 TBLSPN
CURRY LEAVES - FEW 
CORIANDER LEAVES - FEW

METHOD OF PREPARARTION:

1. First divide the raw jack fruit into quarters then peel it

Palakkai Avial, Palakkai Aviyal

 2. Since it is sticky grease your hand with oil and cut it into cubes. Take a bowl add butter milk 1/2 cup and some water and drop the raw jackfruit cubes to avoid change in color

Peel and chop potatoes as cubes and finely chop onion, tomato. Add the given ingredients to mixie jar, along with washed and peeld garlic. Grind it as a fine paste. I have added 1/4 cup of water

Palakkai Avial, Palakkai Aviyal

3. Heat oil in cooker, in hot oil temper the given ingredients, then saute onions  till translucent

Palakkai Avial, Palakkai Aviyal
4. Add tomato stir it till becomes mushy then add drained Raw Jack fruit saute it for few minutes

Palakkai Avial, Palakkai Aviyal
5. Now add Potatoes and grinded paste and saute it till the color changes

Palakkai Avial, Palakkai Aviyal
7. Then add salt and rinse the mixie jar with 2 cups of water and add to it

Palakkai Avial, Palakkai Aviyal

8. Once it starts boiling then close it with Pressure cooker lid and cook it for 3 to 4 whistles. After that do not open the cooker lid immediately wait till the steam is evaporated then open it . You can see the oil in the sides.

Palakkai Avial, Palakkai Aviyal

 9.Serve it hot with idly, idiyappam, appam, dosa. It goes well with rice along with rasam , Sambar


Note

  • After cutting raw jackfruit hands will be sticky, wash your hand with soap liquid then grease your hand with coconut oil rub your hands and then clean it with towl. then your hand will not be sticky

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