Ponsa Ambat (Sweet Jackfruit Curry) - Konkani recipe

Ponsa Ambat is a Konkani style sweet Jackfruit curry made with ripe Jackfruit bulbs, Jaggery and Chana dal. Easy to make recipe with step by step method and photos are given below.

The following ingredients are needed to prepare Ponsa Ambat /Sweet Jackfruit Curry.

Ingredients:-

Ripe Jackfruit bulbs. -10
Jaggery grated.          -3/4 cup
Chana dal.                  -3/4 cup
Cashew nuts.              -12
Salt.                            - a pinch

For grinding the Coconut Masala paste:-

Grated Coconut.   - 1cup
Dry Red chillies.  -2
Turmeric powder. -1/4 tsp

For Seasoning:-

Coconut oil.      -1tsp
Mustard seeds.  -1tsp
Cumin seeds.    -1/2tsp
Curry leaves.    -1 spring

Instructions:-

1). Chop a ripe Jackfruit and seperate the ripe Jackfruit bulbs and keep aside on a plate.

2). Remove the Jackfruit seeds from each Jackfruit bulb.

3). Chop each Jackfruit bulb into to halves lengthwise and then chop each half into two pieces. Keep aside the chopped Jackfruit bulb pieces.

4). Wash and pressure cook Chana dal adding 2 cup of water for 4 whistles on medium heat and keep aside.

5). Grind grated Coconut, dry Red chillies and Turmeric powder to a smooth paste. Keep aside the ground Coconut Masala paste.

6). Grate Jaggery with a knife or grater.

7). In a small vessel add the grated Jaggery and 1/2 cup of water. Boil well till the Jaggery dissolves in water. When little cooled filter the Jaggery water to remove the impurities.Keep aside.

Method:-

1). In a wide bottom steel kadai add the Jaggery water.

2). Add cooked Chana dal along with cooked water and mix well with Jaggery water.

3). Add Cashew nuts into the steel kadai. Boil and cook for 5 minutes on low flame. Stir in between.

4). Add ground Coconut Masala paste into the steel kadai and mix well with Chana dal Jaggery mixture. 

5). Add a pinch of Salt and mix well. Boil and cook on low flame for 2 minutes. Stir in between.

6). Add chopped ripe Jackfruit bulb pieces into the kadai and mix well. Cook the Jackfruit bulb pieces for few minutes on low flame. 

7). The consistency of the gravy is semi thick. When the Jackfruit curry becomes semi thick, stir well and switch off the flame.

8). Heat Coconut oil in a small pan for seasoning and splutter Mustard seeds and Cumin seeds and saute well. Add Curry leaves and fry for a second. Switch off the flame.

9). Pour the above seasoning into the ripe Jackfruit curry in the steel kadai.

10). Transfer the Ponsa Ambat /Sweet Jackfruit Curry to a serving bowl.

A tasty and delicious Ponsa Ambat/ Sweet Jackfruit Curry is ready to serve with rice.