Kathal Chana Sabzi / Raw Jackfruit curry with Green horsegrams

Raw jackfruit is one of my favorite vegetables. Ever since I stumbled upon this veggie at the local asian grocery store, I have been making curries of this veggie every week. It is very high in fibre content and very good for the digestive system. I have posted a kathal sabzi in my blog earlier. You can refer to that recipe without the chana. In this recipe, I am adding the chana and the masala is also going to be different. It tastes best when eaten with hot boiled Kerala Red Rice or with any plain white rice.

Ingredients:

Green Chana - 1 cup
Raw Jackfruit - 1 can (yields about 2 cups)
Freshly grated coconut - 1/2 cup
Dry red chillies - 4-5
Tamarind pulp - 1 1/2 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp (optional)

For Tempering and Seasoning:

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - A few
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cilantro - For Garnishing
Salt - To taste

Method:

• Soak the green chana / horsegram for about 3-4 hours until they double up in volume.

• Rinse the canned raw jackfruit well and cut it into small bite sized pieces.

• In a blender, grind the freshly grated coconut with the dry red chillies and make a paste.

• Pressure cook the soaked chana and the jackfruit for upto 3 whistles.

• In a pan, add the coconut oil and temper it with mustard seeds, chana dal, urad dal, asafoetida and curry leaves.

• To this add the cooked chana and jackfruit.

• Then add salt, turmeric powder and red chili powder.

• Cook for 5-7 minutes. Then add the ground paste and tamarind pulp and cook for another 7-8 minutes until the raw smell leaves.

• Garnish it with cilantro and serve it hot with Kerala Red Rice or any other cooked white rice. Enjoy!!

Notes:

• Adding red chilli powder is optional. I like additional spice and so added it. You can do with the ground red chillies.
• You can use fresh raw jackfruit too. We do not get fresh ones here and hence we use canned.
• You can use brown chana if you prefer that to the green one.
• Coconut oil tastes best for this dish. You can substitute it with olive oil or canola oil as per your preference.

Raspberry Vinegar

I love my holidays in France.I also love to bring things back that I just can't find at home. This time one of those things was Maille Raspberry Vinegar, it's not even on their UK website. I use it in all sorts of things and it just adds a hint of flavour. Here is a good recipe for some homemade raspberry vinegar, ready for summer when we have a glut of them.

Place 450g of raspberries in a stainless steel or glass bowl and crush lightly with a fork or potato masher. Pour over 450ml of white wine vinegar, stir then cover and set aside for at least 2 days. Give the fruit an occasional stir. Drain the fruit through muslin and leave for 2 or 3 hours – longer if you have time. Pour the liquid into a stainless steel saucepan and tip in 80g of sugar. Bring to the boil, then lower the heat and simmer for about 10 minutes, scraping off any foam. Leave to cool, pour into sterilised bottles and store in a cool dark place. It will last for a year.

காரட் தோசை

I have learned this recipe from my close friend. Though we make different dosa varieties, this one stands apart as one of the most delicious dosas especially due to its taste and colourful appearance.

CARROT DOSAI:

Ingredients:

Raw rice- 2 cups
Per boiled rice- ¼ cup
Tamarind- half of a gooseberry size
Red chillies-6
Shredded carrot- 1 [big]
sambar onions-4
Salt to taste
Curry leaves- 1 arc
Cumin seeds- ½ sp


Procedure:


Soak the rice varieties in enough water for 2 hours.
Grind them finely with the tamarind, carrot, and carrot with enough salt to a fine batter.
Add curry leaves and cumin seeds.
Mix well and allow it to ferment for 4 hours.
Make thin dosas on a hot tawa.
Cook on both sides.
Coconut chutney is suitable for this dosai.