The
season of jackfruit has started and it is time to relish the dishes made out of
this. The baby jackfruit thoran also
known as tender jackfruit or idichakka in Malayalam is part of the Sadhya in
Kerala Household. Every Kerala house
will have the tree of jackfruit, mango in the backyard and there is no need for
them to go out and buy the same.
The
fruit right from tender to ripe one is used for making thoran, curry, chips and
sweet dishes and chakavarati.
Chakkavarati can be stored for a long time and made payasam out of it
with coconut milk.
It
is yummy and I remember my child hood days that we sit and peel lot of
jackfruit bulbs to make the varatti.
Varatti is made with the fruit bulbs boiled, ground and jaggery is added
to it to make it very thick along with some ghee so that it does not get
spoiled and remain intact for a year definitely. Before that it will get over.
Coming
back to the recipe, I purchase a baby jackfruit, made thoran out of it and
there were still 200 gms balance in it.
Hence I thought of trying the Bonda out of it and the Pakoda also. Today I made both the dishes and really
enjoyed for my breakfast.
There
is slight variation in the coating of the bonda as I used an easily available
batter in our home. Let us look at the
recipe now:
For
the batter:
¾ cup
|
Idli batter
|
¼ cup
|
Gram flour, besan,
kadala mavu
|
1 tsp
|
Red chilli powder
|
Generous pinch of
asafetida
|
|
1/8 tsp
|
Turmeric powder
|
Salt
|
Adjust as idli
batter is having salt already
|
Pinch of
|
Ajwain, omam, ova
(optional)
|
Masala:
100 gms
|
Steam
cooked/pressure cooked jackfruit (raw) and mashed.
|
2 medium
|
Potatoes boiled,
peeled and mashed
|
1 tsp
|
Red chilli powder
|
1 tsp
|
Green chilli paste
|
½ tsp
|
Garlic paste
|
½ tsp
|
Ginger paste
|
2 tbsp
|
Chopped coriander
leaves
|
Pinch
|
Generous pinch of
asafetida
|
5-6
|
Garlic pods
|
1
|
Onion finely chopped
|
½ tsp
|
Garam masala powder
|
1 tsp
|
Crushed coriander
seeds
|
½ tsp
|
Roasted cumin powder
|
Salt
|
As required
|
TEMPERING:
|
|
¼ tsp
|
Turmeric powder
|
2 tbsp
|
Oil
|
1 tsp
|
Mustard seeds
|
Few
|
Curry leaves
|
¼ tsp
|
Cumin seeds
|
Method:
Step
1
In a
mixing bowl, mix the idli batter, gram
flour, red chilli powder, turmeric powder, omam etc and keep aside. Adjust the salt and chilli powder according
to your requirement.
Step
2
Heat
oil in kadai. Add the mustard seeds when
it splutters, add cumin seeds, curry leaves and crushed coriander seeds. Add onion, sauté for few minutes. Add the ginger, green chilli and garlic
paste, sauté for few seconds.
Add the
potato, mashed jackfruit. Add the salt,
turmeric powder, masalas and mix it well.
Add coriander leaves, mix well and allow to cool.
Step
3
Divide
the masala into 11 equal size balls.
Step
4
Heat
oil in kadai. Dip the balls in the
batter and deep fry the same.
How
to serve:
Serve
hot with chutney, sauce.
THANKS
FOR VISITING THE BLOG. YOUR SUGGESTIONS
ARE MOST WELCOME.
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