Wild Mango Fruit Subji (Kadu Mavina Hannu Palya) | ಕಾಡು ಮಾವಿನ ಹಣ್ಣು ಪಲ್ಯ

Sweet & Tangy finger licking side dish for rice from Wild Mangoes

Ingredients  |  ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

12 - 15 Wild Mangoes (Kaadu Mavina Hannu)  |  ಕಾಡು ಮಾವಿನ ಹಣ್ಣು

1 - 1.5 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ

1/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ

3 - 5 large Lemon Sized Jaggery  | ದೊಡ್ಡ ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು  

2 - 3 Tbs grated Coconut  |  ತುರಿದ ತೆಂಗಿನಕಾಯಿ

1.5 tsp Black Gram seeds  |  ಉದ್ದಿನಬೇಳೆ

1 tsp Mustard seeds  |  ಸಾಸಿವೆ

1 strand Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು 

3 tsp Oil  |  ಎಣ್ಣೆ

Recipe:

Wash the mango fruits and remove the stalk and cut them into medium thin long sized pieces as shown in the picture below.

Put chopped mango fruits in a heavy bottomed vessel. Add salt, turmeric powder, chilly powder, jaggery and around 1 cup of water and cook them well by covering a lid. 

Mix once in 4-5 mins. Adjust the jaggery & salt depending upon the sourness of Mango.

Once cooked, keep the Palya in low/medium flame until almost all the water content is evaporated. Add grated coconut and mix well. 

Keep the Palya in low flame for about 5 mins. 

Put mustard seeds, black gram seeds, red chilly pieces and oil in a thick bottomed vessel. Once it starts spluttering, add curry leaves. Add the seasoning to Palya. Mix well before serving. It goes well with Rice and Ghee or Curd.

Tips (ಸಲಹೆ): 

 * Adjust the Jaggery according to the sourness of Mango fruits

 * It lasts for about a month without refrigeration

 * Wild Mangoes are best suited for this preparation 

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 * ಬೆಲ್ಲವನ್ನು ಮಾವಿನ ಹಣ್ಣಿನ ಹುಳಿಗೆ ತಕ್ಕ ಹಾಗೆ ವ್ಯತ್ಯಾಸ ಮಾಡಿಕೊಳ್ಳಿ 

 * ಸಾಧಾರಣ ಒಂದು ತಿಂಗಳ ತನಕ ಹೊರಗಡೆ ಇಟ್ಟರೂ ಕೆಡುವುದಿಲ್ಲ  

 * ಈ ಪಲ್ಯಕ್ಕೆ ಕಾಡು ಮಾವಿನ ಹಣ್ಣು ತುಂಬಾ ರುಚಿ

Gujje(Tender Raw Jackfruit) Majjige Huli

Ingredients:
1/2 medium sized Tender Raw Jackfruit / Ele Halasinakayi / Gujje
2 cups grated Coconut
Pinch of Turmeric powder
1/4 tsp Chilly powder
1 - 1.5 fresh Buttermilk / Yogurt / Curd
1 - 2 Green Chillies
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
1 tsp Oil

Recipe:

Apply little oil on your hands and cut it into two halves. Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the outer skin of jackfruit. Gently remove the inner part and cut them into medium sized pieces as shown in the picture below.

Put them in water for about 4-5 mins. Remove them from water and put them in a pressure cooker, add little amount of water, salt, chilly powder, turmeric powder and cook them well.(1-2 whistles)

Put grated coconut, green 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 to a vessel containing cooked tender raw jackfruit and mix them well. Add buttermilk, pinch of salt to the same vessel, mix them well and bring them to boil. (If it is yogurt/curd put it in a mixer for few seconds before adding it to majjige huli.)

Add mustard seeds, red chilly and oil in a pan. Once it starts spluttering, add it to majjige huli. It goes well with rice.