Ingredients: grams Jackfruit Raw (Kathal) - shredded, cup Yellow Moong Dal (Split), teaspoon Sunflower Oil, teaspoon Black Urad Dal (Split), teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, Dry Red Chillies, teaspoon Asafoetida (hing), sprig Curry leaves, teaspoon Turmeric powder (Haldi), - to taste, Diabetic Friendly diet
Instructions: To begin making the Panasa Pottu Pappu Koora Recipe, wash and soak the moong dal in water and set aside. Next let us cut the raw jackfruit. In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free. Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.Place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 3 whistles and turn off the heat.Allow the pressure to release naturally. Drain any water from the jackfruit. Shred the jackfruit pieces lengthwise and set aside.The next step is to cook the moong dal. Into the pressure cooker,add the soaked moong dal along with 1/2 cup of water. Add some salt and turmeric powder to the moong dal and pressure cook for 3 whistles and turn off the heat. The moong dal should be be cooked yet separated.For the tempering of the Panasa Pottu Pappu Koora Recipe , heat oil in a pan,on medium flame, add the split urad dal until it turns into a golden brown colour.Next, add cumin seeds, mustard seeds and allow them to crackle. This will take about 30 seconds.Once they crackle, add the red chillies, asafoetida, curry leaves and fry till you get nice aroma. Turn off the heat. In a kadai, add the cooked and shredded jackfruit, moong dal and mix everything well. Add salt, cover and cook for 2 to 3 minutes on low fame. After 2-3 minutes, turn off the heat and add the prepared tempering. Stir well to combine it into the koora. Check the salt and spices and adjust accordingly.Once done, turn off the heat and transfer the Panasa Pottu Pappu Koora to a serving bowl and serve hot.Serve this Panasa Pottu Pappu Koora along with Steamed Rice and Andhra Style Pappu Urumindi Recipe or Aava Pettina Majjiga Pulusu Recipe for a complete meal. For an Indian Diabetic meal, serve this Panasa Pottu Pappu Koora Recipe along with Brown Rice in Pressure Cooker Method and Andhra Style Palakura Pappu Recipe and Mooli Raita Recipe for a complete meal.