Chakka- Ada 

INGREDIENTS

Jack fruit pulp-2 1/2 cup
Rice flour- 2 1/2 cup
Jaggery- 1 1/2 cup melted
Coconut grated-1 cup
Cardamom powdered- 1 tsp
Banana leaf-as required

METHOD:

Mix jackfruit pulp with rice flour, grated coconut, cardamom.Add the melted jaggery little by little to make a loose consistency. Take banana leaf and spread the mixture and fold. Steam for 20 -25 mins.You can use readymade jackfruit jam instead of pulp.

FISH CURRY

INGREDIENTS

Fish -1/2 kg
Shallots-10 nos.
Ginger-small piece
Green chillies-6
Curry leaves
Coconut (grated)-half of coconut
Chilli powder-1 1/2 tsp
Turmeric powder-1/4 tsp
Kudampuli -4 nos.
Salt to taste
Coconut oil 

METHOD:

Clean the fish. Soak kudampuli in warm water. Crush shallots, ginger, green chillies, together. In a meen-chatti, marinate the fish with this crushed mix, masala powders, curry leaves, a little coconut oil and salt. Keep aside for ten minutes. During that time extract the coconut milk from the coconut. Then add the milk to our marination. Add kudampuli now. First cook on high flame .Once it starts boiling, simmer and cover the pan. Rotate the pan in b/w. Add the salt, after 30 mins u can see the oil on top of the curry.

Lastly in a small wok, take 2 tsp oil, shallots sliced, curry leaves and sauté. Pour this over the fish curry for garnishing, giving it an exotic aroma