"Ponsa (Ripe Jackfruit) Muddo (Ramdan/Idly)" ... Ponosu season is coming to an end, so before it completely vanishes, I am trying to finish off my yearly routine dishes with it ... Here is muddo prepared like ramdan coz. banana leaves were not available ... Yummilicious ....
** Come season of ripe jackfruit and the endless list of delicacies that can be prepared using it start's poping out in my mind and I simply have to prepare the entire list at least once in a year and enjoy it to my heart's fill. Jackfruit is one of the tropical fruits of a huge tree that grows as high as 30 meters, larger than mango, breadfruit etc. In season, each tree bears as many as 250 large fruits and is supposed to be one of the largest tree-borne fruits in the world. Jackfruit varies widely in size, weighing anywhere from 3 to 30 kg, and has a unique shape, size oblong or round shape with fruity flavour of bulbs within, that can be appreciated for its strong smell from a long distance. Ripe jackfruit has a special aroma of its own that cannot be hidden when brought at home even if kept hidden inside the fridge While unripe fruits are green, they turn light brown and spread a strong sweet, fruity smell once ripe and the aroma fills in and around the house. The fruit is deliciously sweet in taste. Many a delicacies are prepared with this fruit both when raw and ripe. Raw jackfruit is used in curries, pickles etc. in most of the konkani (GSB) houses, while the ripe ones are used in preparing sweet dishes.
** I have written a lot about this fruit elsewhere in the Blog for each post, so will not repeat it over again. But I do urge all of you to prepare and enjoy this flavorful fruit dishes in your homes. I have already posted a dish Ripe Jackfruit khotto a sweet sort of Idly steamed in Jackfruit leaves basket and Ponsa Patholi which I have prepare with same mixture as for "Ponsa (Ripe Jackfruit) Muddo (Ramdan/Idly)". These are same dishes but preparation method of steaming varies ie the molds or leaves used and hence the names given. These are a few of our Konkani Saraswat Delicacies that are very famous and that which we love to relish during season. I have included a picture enclosing both which were steamed as khotto (in jackfruit leaves molds) and patholi in Turmeric leaves (haldi paana) while there are still more method wherein we use Badam leaves or Banana Leaves too. I have made this post for that very purpose to encourage people not to get disheartened by the fact that these are prepared only as khotto, just pour the prepared mixture in well greased with ghee cake tin and steam and its done. I am also sharing the link below for the same do check out.
** For the preparation of "Ponsa (Ripe Jackfruit) Muddo (Ramdan/Idly)", follow the recipe given below in the link for "Ripe Jackfruit khotto" .....
** Once the mixture has been prepared, apply melted ghee to the inner base of a round cake tin or stell bowl/Idly vati and fill in the mixture to ¾ th level only. Bring a Idly Pedavana / Steamer to boiling point, place the divider and gently place the vessel in it and cover tightly. Steam on high for 5 minutes and then lower the heat and steam for 15-20 minutes and it is done. Do not oversteam, it will harden. Remove and let cool properly. Gently run a blunt knife through the rim of the inner side of the utensil and then invert it on a plate gently tapping the bottom. It will loosen and fall intact into the plate. Now cut into desired sizes and serve topped with melted ghee or fresh homemade butter. Tastes awesome.
** For the “Ripe Jackfruit khotto” Recipe, Please follow the link given below ….
** Also sharing a common link for “Ponosu/Ripe Jackfruit” Recipes posted in the Blog below, do check out throught he same and try out the recipes and enjoy with your family and friends.
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Thanks.