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Thursday, November 3, 2016

Andhra Pradesh Homestyle Thaali ~ Panasa Pottu Koora / Raw Jackfruit Curry

This must be my first 'Thaali' post ever on my blog. I cook 2 to 3 side dishes almost on a daily basis to serve with rice besides the pickle / chutney and yogurt. However I am not adventurous enough to serve a thaali for my family on either a festival day or for blogging purposes. It seems suicidal to me, especially when you don't have a helping hand and you are staring at two sinks full of dirty dishes after the cooking and clicking part. However this time when the thaali theme was announced, it clicked that I don't need to cook everything on the same day and I can cook a mini thaali. And so, this thaali happened and I stuck to my home state of Andhra Pradesh for the first post to skip the 'exploring recipes' part. 

This homestyle or a simple festive thaali (sans onion and garlic) consists of 
Annam (Rice)
Gongura Pachadi (Sorrel leaves Chutney)
Cabbage - Pesarapappu Koora (Cabbage & Moongdal Curry)
Panasa Pottu Koora (Raw Jackfruit Curry)
Muddha Pappu (Lentils seasoned with just salt)
Majjiga Pulusu (Spicy yogurt based gravy)
Palakoora Pappu (Spicy Lentils cooked with Spinach)
Chaaru / Rasam (Spicy Lentil Broth)
Pulihora (Tamarind Rice)
Payasam (Kheer / Indian Pudding)
Garelu (Whole Black Bean Fritters)
Perugu (Yogurt)
Appadam (Papad) & Neyyi (Ghee)
Most of the preparations here are eaten along with rice and a dollop of ghee. The first course would be rice mixed with gongura pachadi and a tsp. of ghee. Followed by kooras / the vegetable preparations eaten in a similar fashion as above. Then pulihora and the lentil preparations again eaten with rice along with the appadam or the toasted lentil wafers . In Andhra, majjiga pulusu (a kadhi, if loosely translated) is always eaten with rice along with the muddha pappu / plain dal. Then the garelu / fritters and payasam. (My fritters are dark here because I used the whole black gram with out removing the skin.) The meal is rounded off with yogurt rice. 

I chose to post the recipe for panasa pottu koora from the above thaali for today. Vegetable preparations using panasa pottu or the shredded raw jack fruit is a common feature in the northern coastal areas of Andhra. Panasa pottu is readily available in markets there though a can of raw jack fruit in lieu of it would as well serve the purpose. My version today is one of the simple yet delicious preparations using panasa pottu.

1.5 cups shredded raw jackfruit
1.5 to 2 tbsp. oil
1 tsp. split chickpeas / chana dal
1 tsp. skinned black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
3 to 4 dried red chillies, broken into bits
A stalk of curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste
1 tbsp. tamarind extract or 1 tsp. lemon juice
1 - 2 tsp. powdered jaggery

* If using canned raw jackfruit, drain and rinse thoroughly. Drain again and dry if needed. Shred the jackfruit pieces pulsing through a food processor as shown in the above picture.
* Heat oil in a pan and add split chickpeas, black gram, mustard seeds and cumin seeds in that order. When the split chickpeas and black gram starts turning brownish, add red chiilies, curry leaves, turmeric and asafoetida. saute for few seconds and then add the shreeded raw jackfruit and salt.
* Mix well and cover the pan. Cook on low flame until jackfruit is done. Add jaggery and tamarind extract to the cooked curry and mix well. Taste and adjust the seasonings if needed. Cook for a couple of minutes more and turn off the stove.

This goes to Blogging marathon #70, under the theme 'Thaali Recipes'. Check here to find out what the other marathoners are cooking as part of the BM.



Harini-Jaya R said...

This version sounds just as flavorful with the tamarind and jaggery. Shall try this one too.

Srivalli said...

Awesome Suma! drooling over your thali and what a feasthin! So glad u out started with andhra cuisine. I am not so familiar with this region, so it's learning experience for me. Glad you finally did a thali 😃

rajani said...

Smart planning on the thali meal. Looking forward to the rest of the series :-)

Gayathri Kumar said...

Your thali is awesome Suma. The raw jack fruit curry sounds so yum. I couldn't believe that this is your first thali in the blog..

Nisha Sundar said...

So true Suma! I just felt the same way and finally took this theme this BM. :) Thali looks awesome. :)

Amara Annapaneni said...

Your thali looks awesome Suma, love those dishes. Never tried panasapottu koora. Looks like a must try��

Ritu Tangri said...

Now this thali system is scaring me like I had apprehensions about mega marathon. I think even I should do it sometime to ward off my inhibitions...Andhra thali looks great :)

Pavani N said...

Oh man Suma, what a delicious spread you got there. Everything looks sooo yummy. That panasa pottu kura sounds amazing.

Sapana Behl said...

Omg such a fabulous looking thali. You did an amazing job making so many dishes. I also don't like the sink full of dishes part after cooking and clicking recipes .

vaishali sabnani said...

Yes thalis are hard to cook and I understand the after jerks of it..but kudos man..the thali looks stunning ...I am surprised to know its your first one ! I am passionate about these thalis and cook once in a while.

Priya Suresh said...

Wow, u rock Suma, i dont have guts to make thalis nowadays, well done with your thali. And the platter is just irresistible and inviting. Lipsmacking koora there.