Panasapottu called as Jackfruit,is nicely chopp into small pieces and available in Andhra Pradesh area.Or else its found in vegetable market


Panasapottu 250 gms,
tamarind paste 1 spoon or a lemon sized tamarind juice made with ,
salt to taste..

oil 3 to 4 tbsp
mustard seeds half sp,fenu greek menthulu 1 pinch,urad dal half sp,bengal gram dal half sp,lal mirchi 2 to 3 made into pieces,asaefoetida 1 pinch,green chillies 2 small made into pieces,curry leaves,ginger made into small pieces 1 spoon .

mustard seeds 1 teaspoon,a pinch turmeric powder,a pinch salt,1 green chilli.(These 4 nos are made into a thick paste in a mixie by adding a spoon of water) and kept aside.

Boil cook panasa pottu,(washed),with tamarind paste with 2 glasses of water,in a pressure cooker.(3 whistles).swich it off.Then open it after 15 mins,add 1 spoon salt to the boiled curry mixture,keep it aside for 20 mins.The salt will be absorbed by the mixture.Then remove the excess water by draining it.
Take a kadai ,add oil for seasoning ,and add bengal gram , urad dal,mustard seeds ,fenugreek seeds,lal mirchi ,after it splutters add curry leaves green chilli pieces,ginger pieces,after 2 mins of spluttering ,add panasapottu boiled mixture to it.Keep the stove in low heat,mix the curry well. After 3 to 5 mins switch the stove off.
After 2 mins add ava mixture paste which was kept aside(the paste of mustard seeds,haldi,salt and chillie)to the curry..leave it to settle..
yummy taste if eaten with rice.
This curry i prepare atleast once in my kitchen,being ours is a family who is habituated to eat only traditional dishes.


  1. Post more and more curries, love them. Anapakaya koora is new to me, I will sure make it, love Andhra curries..


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