Belechekke (Medium Tender Raw Jackfruit) Kutu

Ingredients:
1/2 medium sized Medium Tender Raw Jackfruit / Belechekke
1/4 tsp Chilly powder
Grape sized Jaggary
Salt to taste
Small grape sized Tamarind

3 - 4 Red Chillies
Small piece of dried Turmeric / 1/4 tsp Turmeric powder

3/4 tsp Cumin seeds

1 - 11/4 cup grated Coconut

10 -15 Curry leaves
1 tsp Mustard seeds
4 - 5 flakes of Garlic
2 - 3 tsp Oil

Recipe:

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

Separate the jackfruits as shown in the picture below.

Cut each jackfruit into 4-5 long pieces as shown in the picture below.

Put them in water for about 10-15 mins.

Remove all unwanted things, separate the seeds and jackfruit as shown in the picture below.

Put the jackfruit seeds in a pressure cooker container. Add little amount of salt, water and pressure cook.(1-2 whistles)
Put jackfruits in a thick bottomed vessel/pan. Add pinch of turmeric powder, chilly powder, salt, jaggary, little amount of water and cook them well by covering a lid. Once it is cooked, add cooked jackfruit seeds and mix them well.

Put red chillies, dried turmeric, 1/2 tsp oil in a pan. Fry them in medium flame until they give nice aroma.

Put grated coconut, fried masala, cumin seeds, tamarind 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 masala to the vessel containing cooked jackfruit. Add required amount of salt, water and bring it to boil.
Remove outer cover of garlic flakes, mash them and add them to a pan. Add 2 tsp oil and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once it starts spluttering, add curry leaves and add it to Kutu. Mix well before serving. It goes well with rice, rottis, chapathis.

Akki Halasina Hannu Payasa

Ingredients:
1/2 cup White Rice (Preferred Sona Masuri or Basmathi)
4 cups of crushed or finely chopped Jackfruit
2.5 - 3 cups fresh/frozen Coconut or 2.5 cups Coconut Milk
2 cups Jaggary
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Remove the seed and other unwanted part from the jackfruit as shown in the picture below.

Crush them in a mixer as shown in the picture below.

Wash white rice in water for about 2-3 times and put them in a pressure cooker. Add crushed jackfruit, around 3 cups water and cook them well. (2 whistles.)

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 1 cup of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to the vessel containing cooked jackfruit, add jaggary, pinch of salt and bring it to boil. Keep this in low flame for about 5 mins. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.