Panasa Kaaya Koora | Jackfruit Curry | Chakka Curry

Raw jackfruits/ Panasa kaya are hard to get here in US. I have seen them couple of times @ Indian grocery in summer & rest of the year I manage with the canned once. If your experimenting on a raw jackfruit you need to oil your hands & knife before cutting it. The fruit releases some sticky milk & it's hard to get rid of your hands. Canned once are easy to handle & less mess. Taste wise the real fruits are the best rather than a canned one. 

Check for the recipe I have shared "Panasa pottu koora" an Andhra delicacy, will make you hungry for more. 

Ingredients 
1&1/2 Cup chopped raw jackfruit
1 Cup sliced onions
5 Cups water
1 Tbs. lime juice
1/2 Tsp. turmeric powder
1/2 Tsp. oil
For coconut masala
1/2 Cup chopped coconut pieces 
4 Green chili's 
1 Tbs. jeera
Salt for taste
For seasoning 
1 Tsp. mustard seeds
1 Tsp. jeera
1 Tsp. channa dal 
1 Tsp. urad dal 
3 Red chili's (Broken in to equal pieces)
1 Tbs. oil 
4 Curry leaves

Take a big vessel with 5 cups water. To that add jackfruit, oil & turmeric. Bring them to boil & cook for 10mins. Switch off heat & allow to cool. Filter excess of water & grind coarsely.
Coarse grind coconut, jeera, chili's & salt. 
Seasoning
Heat a pan with oil. Add channa & urad dal to pan. Once they start changing color add mustard, jeera & red chili's to pan. Mustard starts jumping & to that add curry leaves. Now add onions to pan & saute them.  Once the onions are translucent add jackfruit to pan. Add the coconut mixture & saute for 5mins.Switch off heat & last mix the lime juice to curry. 
Serve with rice. 

Note : 
1. You can pressure cook jackfruit for 1 whistle instead of boiling it.