Bussaru with Raw jack fruit and cow peas I Halasinakai Alasande Bussaru recipe
Bussaru is a traditional saru of South Karnataka which is prepared by herbs dal grains and spices which taste finger licking good with rice or ragi mudde. Basidu + saru = bassaru – Saru made from vegetable stock. It is a kind of gravy filled with the awesome flavors of herbs with spices. This curry can be prepared with a lot of combinations, Raw jackfruit with cowpeas is one of a traditional combination which makes a healthy and tasty curry/saaru.
Ingredients:
To cook –
Raw jackfruit – 1 medium
Cowpeas – 1 cup
Green chilies – 5 no’s (adjust to your taste)
To make curry –
Onion – 2
Garlic – 8 cloves
Curry leaves – 2 springs
Cumin – 1 tsp
Coconut – 1/2 cup grated
Coriander – a small bunch
Tamarind – less than a marble size
Tomato – 1 small (optional)
Salt to taste
Oil – 2tsp
For seasoning –
Mustard – 1/4 tsp
Curry leaves – 1 spring
To make side dish –
Mustard – 1/4 tsp
Dry chillies – 2 no’s broken
Curry leaves – 1 spring
Onion – 1 or 2 medium chopped
Cooked and drained veggies
Coconut – 1/4 cup
Method:
Rinse cowpeas, pressure cook it for 5 to 6 whistles by adding 2 or 3 cups of water/ soak cowpeas for overnight pressure cook for 2 whistles.
Spread out 3 layers of newspapers on the floor or on your table. It’s a pain to later clean jackfruit sap sticking to the floor/table.
Apply generous amounts of oil onto your knife/sickle blade and onto your hands to prevent jackfruit gum from sticking to your knife, fingers, and hands.
Chop raw jackfruit in the middle into 2 halves, wipe clean the white sap that drips off using a tissue paper, apply oil to both hands, Remove the skin of the raw jackfruit, cut into medium-sized cubes, immerse in the water immediately.
Ensure the cowpeas is almost done, add chopped raw jackfruit cubes into it, add green chilies, and salt to taste, pressure cook it for 1 whistle.
Once the pressure of the cooker settles down, remove the chilies (to grind) drain and collect the stock of the cooked veggies in a colander and set aside.
Keep all the ingredients to grind as shown in the image –
Heat 2 tsp of oil in a pan, when it is hot add cumin, fry until it turns to light brown, then add chopped onion and curry leaves, Fry until onion turns to light brown. Once done remove from the flame, allow it to cool for some time.
Take a mixer jar add grated coconut, roasted ingredients, cooked chilies, coriander, garlic (raw), and tamarind grind it to a smooth paste by adding enough water to blend, finally add a chopped small tomato (optional).
Add the grounded paste to the stock, combine it to medium thick in consistency, stir properly without any lumps in it. Check the taste add salt if necessary. Keep on the wok give it a good boil for 6 to 7 min.
Once done remove from the flame, for seasoning – heat oil, splutter mustard seeds, curry leaves add it to prepared sambar stir, cover the lid and set aside.
Keep all the ingredients ready to make side dish/palya.
Heat 2 tbs of oil in a pan, when it is hot add mustard when it begins to sizzle, crushed garlic, curry leaves, broken dry chilies, fry for while until you get a nice aroma, then add chopped onion, fry until it turns light brown, ensure the onions are done, then add cooked and drained veggies,
Saute well, add grated coconut saute until it mixes evenly. Remove from the flame.
Serve hot
Healthy and delicious Raw jackfruit with cowpeas Bussaru is ready to enjoy !!!
Note –
In the same way, you can make raw jackfruit with fresh field beans (Avarekalu).
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