New Year’s Deals ~ Panasa Pottu Koora from Gayatri


ingredients for raw jackfruit koora with potato

One of my (ahem) “New Year’s deals” with myself is to expand my culinary repertoire. Let’s call this deal #1, which is proving something of a challenge when combined with deal #2 in which, ideally, I exhaust the stores in the pantry!

One thing I am fully stocked up on is green jackfruit.

I love love love green jackfruit, although I have only tasted it frozen or canned.
I have seen the imposing fresh fruit — huge, whole, piled high in a giant carton at H-mart; those however, were ripe. I dream of finding a fresh unripe specimen;
I can only imagine that elusive taste treat. I know I will love it.

Perhaps someday, the H-mart buyers (are you listening, dear H-mart buyers!?) will smile upon me. It’s good to have dreams!

Meantime I thought I should break out of the jackfruit mold I’ve created — sambhar and Solai’s delicious pirattal are the only jackfruit dishes I can whip up without looking at a recipe. While I love them both — deal #1 says New Year, New Dish, yes? Yes!

In my quest, I happened upon this charming website. I went in through the back door via You Tube, promptly took off my shoes and stayed awhile.

While I did follow the recipe, right down to making the ginger-green chili and mustard-red chili pastes, I must confess that I did add potato to the original, accustomed as I am to the two together. Also, I reduced the amount of oil to a scant 2 tsp — this in keeping with (my omnipresent) New Year’s deal #3 which states: while shrinking my pantry, it wouldn’t hurt to shrink *me* a little too! πŸ˜‰


ginger-green chile paste and mustard-red chile paste ~ mixie, mortar, and pestle are packed away and the kitchen-aid does not make a luxurious paste, especially with these tiny mustard seeds, but the taste did not suffer!


frying the dals with aromatic curry leaves and ginger-green chile paste


add the tamarind…


stir mustard-red chile paste into the jackfruit and potatoes ~ almost ready for lunch tomorrow!


yummy mini oat bran pitas make a convenient substitute for chapatis

Chewy jackfruit, creamy potato, crunchy nutty dals, tangy tamarind, pungent mustard, spicy melange of chilies and just a hint of sweet from ginger = heaven in my vantillu!

I loved this recipe video narrated in Telugu with English titles and I know I will be watching more — what a great way to learn a little bit of a new language.
So, Happy New Year Gayatri, and thank you for the delicious recipe!


yep, this is how I often cook — with makeshift recipe card in hand πŸ˜‰

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3 Comments »

  1. indosungod said

    What a lovely curry Linda. Fresh jackfruit are the best Linda. Courage up and buy a whole one. We will fly over to Boston to finish it up πŸ™‚

    I have never cooked the canned green jackfruit. This curry is way too tempting.

    If you try it ISG, I find boiling the canned jackfruit in several changes of water improves the taste. When I find a fresh one you will be the first to know!! πŸ™‚

  2. shammi said

    Oooh… you know, this curry sounds lovely, Linda! You know, I’ve only ever eaten ripe jackfruit – and while a perfectly ripe jackfruit, lushly sweet, is definitely the food of the Gods, I’d really like to try unripe jackfruit. I don’t even get it canned around here, so I guess I’ll just have to keep hoping to come across it in some ethnic shop, or try it at a friend’s place if I’m lucky enough…

    By the way, what was your address again? πŸ˜‰

    Shammi, you’re welcome anytime! πŸ™‚ I am amazed you can’t find canned green jackfruit in UK. If the Indian stores don’t stock it, maybe Thai or some other Southeast Asian market would. Thanks for stopping!

  3. sharmi said

    I don’t believe you tried making that traditional koora ! hats off:) looks drool worth! even I have never made this panasapottu koora:)
    btw its been so long I came here. worth the visit!

    Hi Sharmi, so glad to see you here! Wishing you and your family a very happy new year! πŸ™‚

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