Kerala style jack fruit seed,raw mango and dried shrimp curry
I am sure my earlier posts give enough evidence of my intense love for traditional Kerala cuisine and this one is just a mere extension of that undisputed adoration. Well, I had made this quite a long time back and now getting this post ready makes me crave for more but unfortunately I am left with no Jack fruit seeds.
Ingredients
2
For tempering :
Preparation
Preparation15 min
Cook time20 min
- First, cook the sliced seeds in nearly 1 cup water. Pressure cooking them would be a good idea. One whistle on high flame and one on low and open the cooker immediately Do not let the seeds to be over cooked as they may break and loose shape.
- Now drop in the mango slices and drumstick pieces and , if needed , some more water, along with chilly powder and turmeric powder and cook them on medium flame till done.
- Meanwhile, dry roast the dried shrimps till crispy and after letting it cool, crush them using your food processor. DO NOT POWDER IT. Keep this aside.
- Now, pour coconut milk into the cooked veggies and cook till it boils and thickens. I used coconut milk powder for the purpose ( mixed 2 tbsp of coconut powder in 1 1/2 cups of warm water) but you may use fresh coconut milk too.
- Finally drop in the crushed dry shrimps and let boil for another minute or 2 for the flavour to fuse in. Add salt to taste.
For tempering, heat oil in a pan. When hot enough, drop in the mustard seeds and let it splutter. Now throw in the dried chilly and curry leaves too.
Pour this over the curry and serve hot with some steaming rice.
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