Ponsa elchikeri / chakka erissery is a Kochi GSB Konkani style coconut based raw jackfruit masala curry adding mustard seasoning and roasted coconut gratings and goes well with rice. Jackfruit is called ponosu in Konkani. Ponsa Elchikeri recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Ponsa Elchikeri.
Ingredients:-
Raw jackfruit . - a small portion
The following ingredients are needed to prepare Ponsa Elchikeri.
Ingredients:-
Raw jackfruit . - a small portion
Tur dal. -1/2 cup
Salted dry mango piece. - a small piece
Salt. - to taste
For grinding Coconut Masala paste:-
Grated coconut. -1 cup
Dry Red chillies. - 3
Turmeric powder. -1/4 tsp
For seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Cumin seeds. -1/2 tsp
Curry leaves. -1 spring
For garnishing the coconut grating :-
Coconut oil. -1/2 tsp
Grated coconut. -1/4 cup
Instructions:-
1). Grease little oil on your hands and knife and chop a small portion of a raw jackfruit.
Remove the thorny outer skin and chop the raw jackfruit into medium size cubed pieces and keep aside.
Salted dry mango piece. - a small piece
Salt. - to taste
For grinding Coconut Masala paste:-
Grated coconut. -1 cup
Dry Red chillies. - 3
Turmeric powder. -1/4 tsp
For seasoning:-
Coconut oil. -1tsp
Mustard seeds. -1tsp
Cumin seeds. -1/2 tsp
Curry leaves. -1 spring
For garnishing the coconut grating :-
Coconut oil. -1/2 tsp
Grated coconut. -1/4 cup
Instructions:-
1). Grease little oil on your hands and knife and chop a small portion of a raw jackfruit.
2). Grind grated coconut along with dry red chilies and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.
Method:-
1). In a wide bottom vessel add the chopped raw jack fruit pieces and add sufficient water to cook the chopped pieces.Cover and cook the jackfruit pieces on medium low flame till soft.
2). Add required salt into the vessel and mix well.Add a small piece of salted dry mango into the vessel.Mix well and cook for 2 minutes on low flame.
3). Add cooked tur dal into the vessel.
4). Add ground coconut masala paste into the vessel and mix with the cooked jackfruit pieces and cooked tur dal.Cover and cook the curry for 5 minutes on low flame and switch off the flame.
5). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and saute well. Switch off the flame.
6). Pour the above mustard seasoning into the curry in the vessel.
7). Heat 1/2 tsp coconut oil in the same small pan and add grated coconut and roast in oil till golden brown colour and switch off the flame.
3). Wash and pressure cook tur dal adding sufficient water till soft and keep aside.
1). In a wide bottom vessel add the chopped raw jack fruit pieces and add sufficient water to cook the chopped pieces.Cover and cook the jackfruit pieces on medium low flame till soft.
2). Add required salt into the vessel and mix well.Add a small piece of salted dry mango into the vessel.Mix well and cook for 2 minutes on low flame.
3). Add cooked tur dal into the vessel.
4). Add ground coconut masala paste into the vessel and mix with the cooked jackfruit pieces and cooked tur dal.Cover and cook the curry for 5 minutes on low flame and switch off the flame.
5). Heat 1tsp coconut oil in a small pan for seasoning and splutter mustard seeds and cumin seeds and saute well. Add curry leaves and saute well. Switch off the flame.
6). Pour the above mustard seasoning into the curry in the vessel.
7). Heat 1/2 tsp coconut oil in the same small pan and add grated coconut and roast in oil till golden brown colour and switch off the flame.
8). Pour the above roasted coconut gratings over the curry in the vessel.
9). Mix the raw jackfruit masala curry /ponsa elchikeri with a ladle and keep aside
10). Transfer the Ponsa Elchikeri to a serving bowl.
A very tasty Konkani style Ponsa Elchikeri /Chakka Erissery (raw jackfruit masala curry) is ready to serve with rice.
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