Kesavu Halasinakayi Bele Menasu Melara(Curry)

Ingredients:
3 cups of chopped Jackfruit Seeds
8 cups of chopped Colocasia Stems / Kesuvina Dantu
2.5 cups grated Coconut
Lemon sized Jaggary
1 tsp Chilly powder
Pinch of Turmeric powder
Small grape sized Tamarind
Salt to taste
1/2 tsp Cumin seeds
1 tsp Mustard seeds
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown colored outer cover as shown in the picture below.

Remove the outer skin(fiber part) of colocasia stems and chop them into small pieces as shown in the picture below.  Chop the jackfruit seeds into thin round pieces as shown in the picture below.

Put tamarind and little amount of water in a bowl for about 5 mins. Squeeze and keep it aside.
Put chopped jackfruit seeds in a pressure cooker, add required amount water, salt and cook them well. (3 whistles) Once the pressure goes off, add chopped colocasia stems, chilly powder, salt, turmeric powder, jaggary, tamarind water and cook them well. (1 whistle)

Put grated coconut 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 cumin seeds and grind them together for about 2-3 mins. Add this ground masala to the vessel containing cooked jackfruit seeds and colocasia stems and bring them to boil.(Add water, salt if required.) Put mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to curry. It goes well with Rice/Rottis/Chapathis.

Halasina Hannina Genasale(Kayi Kadubu)

Ingredients:
2 cups White Rice
3 cups grated Coconut
3 cups crushed/chopped Jackfruit
1 - 1.5 cups Jaggary / Bella
Salt to taste
Banana leaves

Recipe:
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.

Remove the seeds and unwanted parts of jackfruit as shown in the picture below.

Chop/crush them into small pieces as shown in the picture below.

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.

Put crushed jackfruit and jaggary coconut in a vessel and mix them well.

Take little amount of batter and pour it on the banana 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 jackfruit, 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 15-20 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 or any kind of spicy chutney. The above mentioned ingredients will serve 10-12 Kadubus. This dish can also be used for Naivedyam.