Panasa Pottu Pappu Koora Recipe (Jackfruit & Dal Curry)
This Panasa Pottu Pappu Koora, or Jackfruit & Dal Curry, is a nutritious, flavorful dish that highlights Andhra flavors and textures. Combining tender jackfruit and yellow moong dal, this diabetic-friendly curry has a delightful earthy flavor with just the right amount of spice and aroma from cumin, mustard seeds, and red chilies.
Ingredients and Nutritional Information
| Ingredient | Quantity | Nutritional Highlights |
|---|---|---|
| Raw Jackfruit (Kathal), shredded | 300 grams | High in fiber, low in calories, rich in antioxidants |
| Yellow Moong Dal (Split) | 1/2 cup | High in protein and fiber, low glycemic index |
| Sunflower Oil | 1 teaspoon | Contains healthy fats, helps enhance flavors |
| Black Urad Dal (Split) | 1 teaspoon | Adds texture, a good source of iron |
| Cumin Seeds (Jeera) | 1/2 teaspoon | Aids digestion, adds warmth |
| Mustard Seeds | 1/2 teaspoon | Antioxidant-rich, boosts flavor |
| Dry Red Chilies | 2 | Adds heat and depth of flavor |
| Asafoetida (hing) | 1/4 teaspoon | Helps digestion, adds unique aroma |
| Curry Leaves | 1 sprig | Rich in iron and calcium, imparts a distinct aroma |
| Turmeric Powder (Haldi) | 1/4 teaspoon | Anti-inflammatory, adds color and earthiness |
| Salt | To taste | Enhances overall flavor |
Preparation & Cooking Details
| Task | Duration |
|---|---|
| Preparation Time | 60 mins |
| Cooking Time | 10 mins |
| Total Time | 70 mins |
| Servings | 4 |
Instructions
Step 1: Prepare the Moong Dal
- Begin by washing the yellow moong dal thoroughly under cold water.
- Soak the moong dal in water for about 20-30 minutes and set it aside. This soaking softens the dal, helping it cook faster.
Step 2: Preparing and Cutting the Jackfruit
- To avoid the sticky sap, grease your hands and the knife with a little oil before handling the jackfruit.
- Cut the raw jackfruit into halves, discarding the outer skin.
- Slice the jackfruit into 1-inch pieces, and immediately place them into a bowl of salted water to prevent discoloration.
Step 3: Cooking the Jackfruit
- Add the jackfruit pieces to a pressure cooker with 1/4 cup of water.
- Pressure cook for about 3 whistles, then turn off the heat.
- Allow the pressure to release naturally before draining any remaining water. Shred the jackfruit lengthwise and set it aside.
Step 4: Cooking the Moong Dal
- In the same pressure cooker, add the soaked moong dal with 1/2 cup of water, a pinch of salt, and turmeric powder.
- Pressure cook for 3 whistles, then turn off the heat.
- Once done, the moong dal should be soft yet separate. Set it aside.
Step 5: Prepare the Tempering
- Heat the sunflower oil in a pan on medium heat.
- Add the black urad dal and fry until it turns golden brown.
- Next, add cumin seeds and mustard seeds, allowing them to crackle for about 30 seconds.
- Add the dry red chilies, asafoetida, and curry leaves, frying for a few seconds until aromatic. Remove from heat.
Step 6: Combining the Jackfruit, Dal, and Tempering
- In a large pan or kadai, add the cooked and shredded jackfruit along with the cooked moong dal.
- Mix thoroughly, adjusting the salt as needed.
- Cover and cook on low heat for 2-3 minutes to allow the flavors to blend well.
- Once cooked, add the prepared tempering and stir well to combine.
Serving Suggestions
- Serve this hearty Panasa Pottu Pappu Koora warm with a side of steamed rice.
- For a traditional Andhra-inspired meal, pair it with Pappu Urumindi or Aava Pettina Majjiga Pulusu.
- For a complete diabetic-friendly meal, enjoy this dish alongside Brown Rice, Andhra Style Palakura Pappu, and a refreshing Mooli Raita.
Enjoy the robust flavors and textures of this classic Andhra-style jackfruit and dal curry, perfect for a nourishing lunch.
