Undlakalu

Ingredients:
10 - 12 cups Uppu Neeru Sole / Brined Raw Jackfruit
2 cups Rice flour or thick Rice batter(Preferred: Sona Masuri)
3 cups grated Coconut
1 Dry Coconut / Koppara Kayi
Oil

Recipe:
Wash uppu neeru sole in water 2-3 times. If it is too salty soak it in water for around 30 minutes and wash it 2-3 times. Squeeze the water content and keep it aside.

Chop dry coconut into small pieces as shown in the picture below.

Grind grated coconut, uppu neeru sole into smooth thick dough by adding very little amount of water. Add rice flour and mix well. Add chopped dry coconut and mix well.

Make small grape sized round ball from the dough and place it on the plate as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put Undlakalu in oil and deep fry until it turns golden in color.

Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Uppu Neeru Sole (Brined Raw Jackfruit) Vade

Ingredients:
8 cups Uppu Neeru Sole / Brined Raw Jackfruit
1.5 cups Rice flour or thick Rice Batter
1.5 cups grated Coconut
6 - 7 Green Chillies
1 inch sized Ginger
5 - 6 strands of Curry leaves
Oil

Recipe:
Wash uppu neeru sole in water 2-3 times. If it is too salty soak it in water and wash it 2-3 times. Squeeze the water content and keep it aside.
Grind grated coconut, uppu neeru sole into medium smooth paste by adding little amount of water. Add curry leaves, ginger, green chillies and grind them together into smooth thick dough. Add rice flour/batter and mix well.

Apply little oil on the plastic sheet. Make large grape sized ball from the dough, place it in a plastic sheet. Take another small plastic sheet, apply little oil, place it over the dough and press/pat it as shown in the picture below.
Keep oil in a thick bottomed vessel and heat. Put vade in oil and deep fry until it turns golden in color. Once they are cooled to room temperature, store them in an airtight container. Serve along with coffee or tea.

Uppu Neeru Sole (Brined Raw Jackfruit) Rotti

Ingredients:
10 - 12 cups Uppu Neeru Sole / Brined Raw Jackfruit
2 cups White Rice / Rice flour
1.5 cups grated Coconut
5 - 6 Green Chillies
3/4 - 1 inch sized Ginger
4 - 5 strands of Curry leaves
2 large sized Onion
Ghee / Oil
Banana leaves / Aluminium foil / Wax Paper

Recipe:
Soak rice in water for about 3-4 hrs.
Wash uppu neeru sole in water 2-3 times and keep it aside. If it is too salty soak it in water and wash it 2-3 times.


Crush the jackfruits, ginger, curry leaves, green chillies in a mixer and keep them aside. Grind soaked rice into medium smooth paste by adding little amont of water. Add crushed ingredients, grated coconut and grind them together into smooth thick dough as shown in the picture below. If water content is in excess add little amount of rice flour and mix.

Chop the onions into small pieces as shown in the picture below.

Add chopped onion and 1/2 cup grated coconut to the dough, mix well and keep it aside.
Take one banana leaf/ aluminium foil (For aluminium foil: put 1 tsp of oil and spread it over the foil). Take handful of dough and spread it over the banana leaf evenly as shown in the picture below. Heat the Tava(Iron Tava preferred) put the rotti upside down as shown in the picture below. Cook it for a minute by covering the lid.
Remove the banana leaf and spread 1-2 tsp ghee/oil over the rotti and cook other side of the rotti for about 1-2 min in medium/low flame.

Serve hot along with any kind of sambar or curry. It also goes well with ghee and jaggary. The above mentioned ingredients will serve 20-22 Rottis.

Uppu Neeru Sole (Brined Raw Jackfruit) Palya

Ingredients:
2 - 3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1/2 tsp Chilly powder
1/4 cup finely grated Coconut
1 - 2 broken Red Chilly pieces
5 - 6 Curry Leaves
1 tsp Black Gram seeds
1 tsp Mustard seeds
5 - 6 tsp Oil (Preferred: Coconut Oil)

Recipe:
Wash uppu neeru sole 2-3 times in water.
Chop this into thin long pieces(3/4 inch) as shown in the picture below. If it is too salty, soak it in water and wash it for 2-3 times.

Put mustard seeds, black gram seeds, red chilly pieces and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves, chopped uppu neeru sole and mix them well. Add turmeric powder, chilly powder and fry them for about 1 min and then add around 3/4 cup of water and cook them well by covering a lid in medium flame. Keep stirring the palya onece in 2 mins. Once it is cooked, add grated coconut and keep the palya in low flame for about 3-4 mins. Serve hot. It goes well with Rice.

Uppu Neeru Sole(Brined Raw Jackfruit) Boluhuli

Ingredients:
2 - 3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1 - 1.5 tsp Chilly powder
Lemon sized Jaggary
5 - 6 Curry Leaves
1 tsp Mustard seeds
5 - 6 flakes of Garlic
Pinch of Asafetida powder
2 tsp Oil

Recipe:
Remove the jackfruits from brine, wash them 2-3 times in water and keep them aside. (If excess of salt, this can be soaked in water for about 1-2 hrs or until excess of salt content gets removed.)
Chop this into medium sized pieces as shown in the picture below.

Put chopped jackfruits, around 3-4 cups of water, pinch of turmeric powder, chilly powder, jaggary in a pressure cooker and cook. (2-3 whistles). Once the pressure goes off, add water, salt, tamarind pulp if required and bring it to boil. Keep the Boluhuli in low flame for about 2-3 mins.

Remove the outer cover of garlic flakes and mash. Put oil, mashed garlic in a pan and fry them for few minutes until they turn golden in color. Add mustard seeds and once they starts spluttering, add asafetida powder, curry leaves and keep this in low flame for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with Rice.

Uppu Neeru Sole Khara Bendi / Brined Raw Jackfruit Spicy Curry

Ingredients:
3 cups Uppu Neeru Sole / Brined Raw Jackfruit
Pinch of Turmeric powder
1/4 tsp Chilly powder
Small piece of dried Turmeric or 1/4 tsp Turmeric powder
Small grape sized Tamarind(optional)
4 - 5 Red Chillies
1 - 1.25 cups grated Coconut
5 - 6 Curry Leaves
1 tsp Mustard seeds
5 - 6 flakes of Garlic
2 tsp Oil

Recipe:
Wash raw jackfruit in brine 2-3 times in water and keep it aside. (To remove the excess salt content, put this in water for about half an hour and squeeze it. Repeat this process until all the excess salt content is removed.)

Chop this into medium sized pieces as shown in the picture below.

Put chopped jackfruit, required amount of water, pinch of turmeric powder, chilly powder in a vessel and cook.

Put grated coconut turmeric, tamarind and red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.)

Add this ground coconut masala to the vessel containing cooked jackfruit and bring them to boil. Keep this in low flame for about 2-3 mins.

Remove outer cover of garlic flakes, mash and put it in a pan. Add 2 tsp oil to this pan and fry it for few minutes until it turns golden in color. Add mustard seeds and fry. Once it starts spluttering, add curry leaves and add it to Curry. Mix well before serving. It goes well with Rice.

Brined Raw Jackfruit (Uppu Neeru Tole (Sole)) & It's Uses | ಉಪ್ಪು ನೀರು ತೊಳೆ (ಸೊಳೆ) ಹಾಗು ಅದರ ಉಪಯೋಗಗಳು

Natural preservation of Raw jackfruits for years without refrigeration and preservatives !!

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:):

10 litre vessel (container) full of cleaned Raw Jackfruits  |  10 ಲೀಟರ್ ಪಾತ್ರ ತುಂಬ ಆರಿಸಿದ ಹಲಸಿನಕಾಯಿ ತೊಳೆಗಳು

3 cups of coarse Salt  |  ಕಲ್ಲು ಉಪ್ಪು

Recipe (ಮಾಡುವ ವಿಧಾನ):

Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Put the cleaned raw jackfruit flakes (around 3 - 3.5 litres) and 1 cup of salt in a porcelain jar(Bharani) or plastic can. (Do not use any metal container). Repeat this for remaining cleaned Raw Jackfruits.

Place 2-3 heavy stones(cleanly washed and dried) on top of the jackfruit flakes inside the jar and cover the lid.

(Note: For next 2-3 days, the raw jackfruit flakes and salt can be added to the same vessel)
Mix the raw jackfruit flakes everyday for about a week. Drain the excess of water if exists. These brined jackfruits can be used after 2 months.
Note: You can preserve this for around 1-2 years without adding any preservatives.

Tips (ಸಲಹೆ):

 * Add little more salt if it oozes out more water. Make sure that the jackfruit slices are just immersed in brine. Remove excess water.

 * Salt should not be more or less. If less, jackfruit slices will not last longer. If more, slices will be too salty and it takes longer time to remove it before cooking and it wont be that tasty

 * This can be preserved for 1-2 years without refrigeration. Before using it every time, soak it in water for 1-4 hrs to remove the extra Salt

 * After using the brined Jackfruits, cover the remaining Jackfruits with the stones, close the lid tightly & store it as before

 -------------------------------------------------------------------------

 * ಹಲಸಿನಕಾಯಿ ತೊಳೆಯಲ್ಲಿ ತುಂಬಾ ನೀರು ಎದ್ದಿದ್ದರೆ, ಉಪ್ಪು ಸ್ವಲ್ಪ ಹೆಚ್ಚು ಹಾಕಿ. ತೊಳೆಯು ಸಂಪೂರ್ಣವಾಗಿ ಮುಳುಗಿರುವಷ್ಟು ನೀರನ್ನು ಇರಿಸಿ, ಮಿಕ್ಕಿರುವ ನೀರನ್ನು ಹೊರ ಚೆಲ್ಲಿ.

 * ಉಪ್ಪು ಕಡಿಮೆಯಾದರೆ ತೊಳೆಗಳು ಬೇಗನೆ ಹಾಳಾಗುತ್ತದೆ ಹಾಗು ಉಪ್ಪು ತುಂಬಾ ಹೆಚ್ಚಾದರೂ, ಉಪ್ಪನ್ನು ಬಿಡಿಸಲು ತುಂಬಾ ಸಮಯ ನೀರಿನಲ್ಲಿ ಹಾಕಿಡಬೇಕಾಗುತ್ತದೆ. ಆಗ ತೊಳೆಗಳ ಹುಳಿಯೂ ಬಿಟ್ಟು ಅಷ್ಟು ರುಚಿಯೆನಿಸುವುದಿಲ್ಲ

 * ಇದನ್ನು 1-2 ವರ್ಷ ಫ್ರಿಡ್ಜಿನಲ್ಲಿ ಇಡದೇ ಉಪಯೋಗಿಸಬಹುದು. ಉಪಯೋಗಿಸುವ ಮೊದಲು ಹೆಚ್ಚಿನ ಉಪ್ಪನ್ನು ತೆಗೆಯಲು ಪ್ರತಿ ಸಲ, 1-4 ಗಂಟೆ ನೀರಿನಲ್ಲಿ ನೆನೆ ಹಾಕಿ

 * ಉಪ್ಪು ನೀರು ತೊಳೆಗಳನ್ನು ತೆಗೆದ ಮೇಲೆ, ಉಳಿದ ತೊಳೆಗಳನ್ನು ಕಲ್ಲಿನಿಂದ ಮುಚ್ಚಿ, ಮುಚ್ಚಳವನ್ನು ಸರಿಯಾಗಿ ಹಾಕಿ, ಮೊದಲಿನಂತೆ ತೆಗೆದಿಡಿ

You can cook following verity of recipes using this brined jackfruit:
Undalakalu
Vade

Ribbon Pakoda

Sonte
Rotti

Tava Fry

Happala
Palya
Boluhuli
Khara Bendi (Sambar)

Kayi Kadubu (Genasale | Eeradye) | ಕಾಯಿ ಕಡುಬು (ಗೆಣಸಲೆ | ಈರಡ್ಯೆ)

Steamed Rice cake stuffed with Coconut & Jaggery

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

3 cups White Rice  |  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ  (Preferred: Sona Masuri / Broken Steam Rice)

6 cups finely grated Coconut  |  ಸಣ್ಣಗೆ ತುರಿದ ತೆಂಗಿನಕಾಯಿ

3 cups grated Jaggery  |  ತುರಿದ ಬೆಲ್ಲ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

15 Banana Leaves (1 feet length & wide)  |  ಬಾಳೆ ಎಲೆಗಳು (1 ಫೀಟ್ ಉದ್ದ & ಅಗಲ)

Recipe (ಮಾಡುವ ವಿಧಾನ):

Soak rice in water for about 3-4 hrs. Grind soaked rice along with salt into smooth paste by adding sufficient amount of water. The consistancy of the batter should be like that of milkshake.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside.
Grate the jaggary, mix it well with grated coconut and keep it aside.
Take little amount of batter and pour it on the leaf as shown in the picture below.

Spread the batter to thin round shape like dosa as shown in the picture below.

Take little amount of jaggary coconut mix and place it over the spread batter as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf as shown in the picture below.

Place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.

Steam cook for about 15-20 mins in high flame and another 40-45 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Let it cool down a bit before you serve them. Serve them hot along with ghee and any kind of spicy chutney. The above mentioned ingredients will serve 15 Kayi Kadubus. This dish can also be used for Naivedyam.

Tips (ಸಲಹೆ):

 * Use good quality of White Rice

 * Grind the rice into very fine paste

 * Consistency of the Rice batter should be like a thread as shown in the video. If it's too thick, the Kadubus will become harder. If it's too thin, it will stick to Banana leaves

 * Use finely grated Coconut. Do not crush the coconut in a blender/mixer

 * Use fresh, white part of the Coconut

 * If you like the smell of Turmeric leaves, you can use the Turmeric Leaves instead of Banana Leaves

 * For steam cooking, if you are using Pressure cooker, don't put the weight. Place one steel glass over the weight stand & cook

 * While placing the Kadubus while cooking, keep it crossway as shown in the video otherwise the Kadubus in the bottom layer wont cook properly

-------------------------------------------------------------------------

 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ  

 * ನುಣ್ಣಗೆ ರುಬ್ಬಿದ ಅಕ್ಕಿ ಹಿಟ್ಟನ್ನೇ ಬಳಸಿ

 * ಅಕ್ಕಿ ಹಿಟ್ಟಿನ ಸ್ಥಿರತೆ ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದ ಹಾಗೆ, ಮೇಲಿನಿಂದ ಕೆಳಗೆ ಹಾಕುವಾಗ ನೂಲಿನಂತೆ ಬರಲಿ. ಹಿಟ್ಟು ತುಂಬಾ ದಪ್ಪಗಿದ್ದರೆ ಕಡುಬು ಗಟ್ಟಿಯಾಗುತ್ತದೆ ಹಾಗೂ ತುಂಬಾ ತೆಳ್ಳಗಿದ್ದರೆ ಕಡುಬು ಮೆತ್ತಗಾಗಿ ಬಾಳೆ ಎಲೆಗೆ ಅಂಟಿಕೊಳ್ಳುತ್ತದೆ

 * ಸಣ್ಣಗೆ ತುರಿದ ತೆಂಗಿನಕಾಯಿಯನ್ನೇ ಬಳಸಿ, ಮಿಕ್ಸಿಗೆ ಹಾಕಿ ಕ್ರಶ್ ಮಾಡಿದ ತುರಿ ಅಷ್ಟೊಂದು ರುಚಿಯಾಗುವುದಿಲ್ಲ

 * ಹಸಿ ತೆಂಗಿನಕಾಯಿಯ ಬಿಳಿಯ ಭಾಗವನ್ನು ಉಪಯೋಗಿಸಿ

 * ಅರಶಿನ ಎಲೆಯ ಪರಿಮಳ ಇಷ್ಟವಾಗುವವರು, ಬಾಳೆ ಎಲೆಯ ಬದಲು, ಅರಶಿನ ಎಲೆಯನ್ನು ಬಳಸಬಹುದು

 * ಹಬೆಯಲ್ಲಿ ಬೇಯಿಸಲು ಪ್ರೆಷರ್ ಕುಕ್ಕರನ್ನು ಬಳಸುವುದಾದರೆ, ವೆಯಿಟ್ ಹಾಕಬೇಡಿ. ಅದರ ಮೇಲೆ ಒಂದು ಸ್ಟೀಲ್ ಗ್ಲಾಸನ್ನು ಬೋರಲು ಹಾಕಿ ಬೇಯಿಸಿ 

* ಕಡುಬುಗಳನ್ನು ಬೇಯಲು ಇಡುವಾಗ, ವಿಡಿಯೋದಲ್ಲಿ ತೋರಿಸಿದಂತೆ ಅಡ್ಡವಾಗಿ ಇಟ್ಟು ಸ್ವಲ್ಪ ಗಾಳಿಯಾಡುವಂತಿರಲಿ, ಇಲ್ಲದಿದ್ದರೆ ತಳ ಭಾಗದ ಕಡುಬುಗಳು ಚೆನ್ನಾಗಿ ಬೇಯುವುದಿಲ್ಲ