Panasa Pottu Koora / Jackfruit Curry | Chakka Curry

This is a one special dish for me. Guess why? My dear hubby is not a good food explorer.He prefers only the most common dishes which are made regularly. But this is one dish to my surprise he liked it in first taste and he asked to make it again. :-)
Coming to the dish this is a very famous dish in coastal Andhra Pradesh. The process of making this dish includes a tedious process to get the "Pottu or Shredder "of this fruit. To make my life easier I have used food processor to make the fine shredder of it.Though we say "JackFruit " while using for the curry we use a raw one.This is also an a reference of my Grand Mom's recipe who is a master in cooking.

Ingredients
2 Cups of raw jackfruit pieces
1/2 Tsp. turmeric
1 Tsp. oil
Salt for taste
3 Tbs. mustard seeds
For Seasoning
2 Tbs of sesame oil
1 Tsp. mustard
1 Tsp. channa dal
1 Tsp. urad dal
1/2 Tsp. sugar
2 Red chili's
5 Curry leaves
Pinch of hing
1/2 Cup of tamarind extract ( Adjust acc.. to your taste)

Add the jack fruit pieces, oil and turmeric in a food processor and grind it to a fine powder like shown in the image.

Now boil the shredder for 10mins. Drain the shredder and squeeze all the water out of it and allow it to cool for some time.

Now take a pan add the oil and once the oil is hot add Mustard, Channa, Urad , Red chili's and allow them to fry till they change brown. Now add hing and curry leaves to the pan. Later add the tamarind juice salt and sugar to it. Allow the juice to cook till the water evaporates.Now add the pulp and allow it to cook well with seasoning for 5 mins.

Meanwhile grind mustard seeds with little water. Add a little oil to paste & keep aside. Now switch off heat & mix the mustard paste to curry. Cover the curry & allow it to stay for at-least 30mins before you serve.

Note : 

1. Adding mustard while the pan is on heat makes the curry kinda bitter.