The literal translation of 'pelakai the ghatti' to english means 'jack fruit the strong',I means that's what it actually means if you translate word to word to english(those who know tulu will get this old joke).
This is a very famous mangalorean cuisine,liked by everyone in my family.
The color of ghatti is usually bright yellow,that depends on the leaf used to steam the ghatti in.Leaf from mangalore gives the ghatti a beautiful yellow color and amazing aroma.The leaves that we used were from bangalore hence the light color.
ingredients
- 5 cups jackfruit
- 2 cups rice
- 1/4 cup coconut
- jaggery (only if the jackfruit is not sweet enough)
- 6 to 7 teak leaves
- Wash and soak rice for 3 hrs, grind rice along with jackfruit and coconut to a very thick paste (use very little water). Add jaggery if the jackfruit is not sweet.
- Place the thick paste on the teak leaves ,cover and steam for 1 hour.
- remove and cut to pieces.
- Ghatti tastes best served with kori ghassi
i just lovveeeeeeeee ur blog!! We just got a huge jackfruit and i was wondering what to do with it.. and i see u post this recipe :) :) .. Thnx akka.. I m gonna try it soon. So far ive tried most of the mangalore recipes posted by u cos i dont get the authentic recipe easily on the net!! Great job!! Would love to taste some of ur creations someday :)
ReplyDeleteI would also like to know how u maintain urself after eating so much yummy food everyday :P :P
i misss pelakai de gatti and kori gassi .... ve had only dodda s version ... it was tooo good ...
ReplyDeleteI loooooooooooooooooooooooooooooooooove this!!! thank you thank yout thank you one million times
ReplyDeleteThat was an easily explained recipe & seems easy to do too! Will try this out for sure. Which rice do u recommend to use as there r so many different kinds/names- and I know that using the right rice makes it soft & tasty?!!
ReplyDeleteHi Chinky
Deleteyou can use the normal dosa rice for the ghatti :) anything else....plz feel free to ask
cherie
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This looks so good:) does it need to be fine paste or a coarse one?
ReplyDelete