Aviyal Recipe | Pazhakkai Avial | Raw Jack fruit Kuruma

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

 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

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

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

5. Now add Potatoes and grinded paste and saute it till the color changes

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

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.

 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