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.
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