Panasa Pottu Pappu Koora Recipe – Jackfruit & Moong Dal Curry
Description:
This wholesome and nutritious Panasa Pottu Pappu Koora, a traditional Andhra-style dry sabzi, is made using raw jackfruit (Kathal) and yellow moong dal. A delightful blend of textures and flavors, it is both diabetic-friendly and a great addition to any lunch. The hearty combination of jackfruit with moong dal, tempered with aromatic spices, makes for a fulfilling and healthy meal.
Cuisine: Andhra
Course: Lunch
Diet: Diabetic Friendly
Ingredients:
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal), shredded | 300 grams |
| Yellow Moong Dal (Split) | 1/2 cup |
| Oil | 1 teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Dry Red Chillies | 2 |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time: 60 minutes
Cook Time: 10 minutes
Total Time: 70 minutes
Servings: 4
Instructions:
-
Prepare the Moong Dal:
- Begin by washing and soaking the moong dal in water for 20–30 minutes. Set it aside.
-
Cut the Jackfruit:
- Grease your hands and the knife with oil to prevent the jackfruit’s natural latex from sticking.
- Fill a bowl with water and mix in some salt to prevent the jackfruit from discolouring after cutting.
- Cut the jackfruit in half, discard the skin, and chop it into 1-inch pieces. Soak the cut pieces in the salted water.
-
Cook the Jackfruit:
- Place the jackfruit pieces in a pressure cooker with 1/4 cup of water. Pressure cook for 3 whistles.
- Once done, turn off the heat and allow the pressure to release naturally. Drain any excess water from the jackfruit.
- Shred the jackfruit pieces lengthwise and set aside.
-
Cook the Moong Dal:
- In the same pressure cooker, add the soaked moong dal along with 1/2 cup of water.
- Add a pinch of salt and turmeric powder to the dal and pressure cook for 3 whistles.
- Once cooked, turn off the heat and allow the pressure to release. The dal should be soft but not mushy, with the grains separate.
-
Prepare the Tempering (Tadka):
- Heat oil in a pan over medium flame.
- Add the black urad dal and sauté until it turns golden brown.
- Add the cumin seeds and mustard seeds, allowing them to crackle (about 30 seconds).
- Once they crackle, add the dry red chillies, asafoetida (hing), and curry leaves. Fry for a minute or until the aroma of the spices is released.
- Turn off the heat once the tempering is done.
-
Combine the Jackfruit and Moong Dal:
- In a large kadai (pan), combine the cooked and shredded jackfruit with the cooked moong dal. Mix everything well.
- Add salt to taste and cover. Cook the mixture on low flame for 2 to 3 minutes to allow the flavors to blend.
-
Finish the Dish:
- Once the jackfruit and dal are cooked together, turn off the heat and add the prepared tempering to the koora. Stir well to combine the flavors.
- Taste the dish and adjust the salt and spices if necessary.
-
Serve:
- Transfer the Panasa Pottu Pappu Koora to a serving bowl.
- Serve it hot with steamed rice and Andhra-style Pappu Urumindi or Aava Pettina Majjiga Pulusu for a traditional meal. For a diabetic-friendly meal, pair it with brown rice, Andhra-style Palakura Pappu, and Mooli Raita for a wholesome, nutritious combination.
Enjoy this delightful and healthy Andhra-style curry, perfect for any meal!
