Thanks P.S Tamby for your concern.
I am feeling so much better now.
Take care, Tamby. Kugan
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Thanks P.S Tamby for your concern.
I am feeling so much better now.
Take care, Tamby. Kugan
Since u din't reply to tht post, I thought u missed the post...
Young jackfruitna usual jackfruit but unripeaa?...pic looks soooooooooo good...
Enathu Palapazha pirattal ah :shock:
kuganka,jackfruit dish looks good.
Inge young jack fruit kidaikumanu theriyala,lemme chk it in shops
Dev, thanks for your post.
It is pinju Palakaai. Young jack fruit.
O.K a tip for you, normally people do not like to cook this young jack fruit.
The reason is, it is a messy job to clean the young fruit. You know the rubbery milk that will ooze out when you cut.
You will stain your hands as well as the knife:-D
O.K just cut the fruit into big chunks.
put them in a wok with water, little salt and tumeric powder.
Boil it till it is 3/4 cooked. Remove cool and then it is easy to cut off the rough skin.
Also remove the core in the middle and then cut them into cubes.
Ready for cooking into any dish.
Kugan.:smokesmile:
http://farm8.staticflickr.com/7200/6...cfc1d9ef2c.jpg
http://4.bp.blogspot.com/_VFXvaowmz4...0/IMG_2808.JPG
Aarthii, you are very lucky. You can get this young jack fruit in tins.
Soaked in brine. I have seen many in the Korean supermarkets.
Also do you have Lotte supermarket in your place?
They have all the things that you need from China, Japan and even from India.
Try it out Aarthii. Thanks. Kugan
http://farm8.staticflickr.com/7044/6...603e42f4_z.jpg
Quote:
Originally Posted by PARAMASHIVAN
Illa P.S Tamby, pilaa kaai pirattal.
Try it out very tasty.
Kugan
The much awaited Venaikka Kulambu By Aarthiii With Picture. Kugan
Vendaikka Kulambu by Aarthii
Required Items :
Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing
For Grinding:
Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1
Seasonings:
Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp
Method:
Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.
This gravy tatses nicely for the next day.
Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.
http://farm8.staticflickr.com/7185/6...7df18032_z.jpg
K, we get very small sized jackfruit...like this... http://solaiachiskitchen.blogspot.in/search?q=jackfruit
It'll not have seeds in it and also the sulais wouldn't have formed...they call it kari pala here... we used to make podimas,poriyal,kurma with it...I just wanted to confirm if it is the same as teh one u used...ungalodathula seeds ellam iirukku...adhaan kaeten,,,
That's a very nice tip too clean the young jack...;) thanks a lot K...
Aarthi's LF kuzhambu...hmmm...looks sooo delectable...Sakthi sambar powder worked so well for this particular recipe...
I did not know that it was called kari pala.
Actually mine was a bit old. It fell off my tree.
Normally we pluck when it is very young for cooking.
Thanks for the nice link.
Ungalukku eppadi thaan intha maathiri link yellaam kidaikkuthu?
Try the dish Dev, let me try out some dishes from her site.
Take care. Kugan