Uppad Pachir Aajadina / Raw Jackfruit(preserved in salt water) Sukka

South Canara is famous for its fresh fish..... beaches......coconut trees......greenery......Kori rotti.......Kambala(buffalo race)......jasmine.....the heat...... and not to forget...........the Monsoon .....if it rains in South Canara then it won't stop for days.Every year around July... Aati  is observed by us Tuluvas. Because of the constant rain,its almost impossible to get fresh vegetables and the closest market would be kilometers away.....This is time when the ladies of the house start stocking up for the Monsoon season......nungel meen chutney(dry fish chutney).......pathrode.....kudutha saar (horsegram curry).....padengi ghassi(sprouted moong dal curry)......pejekai da chutney(my fav).....Moode.......Timare da chutney........pundi and ......Uppad pachir......all  these and many more are our South Canara Monsoon food.

Uppad Pachir are pieces of raw jack fruit preserved in salt water ....this can be stored for more than a year...before uppad pacchir was made only during the monsoon but now you get it throughout the year.....Iam worried that there will come a time pretty soon that we may never get to have this wonderful and unique dish.

Ingredients
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• 3 cups Uppad Pacchir (Raw Jackfruit preserved in salt water)
• salt to taste
• 5 dry red chillies (roasted) 3 long red chillies and and 2 small
• 3 tsp coriander seeds (roasted)
• 1/4 tsp  cumin seeds (roasted)
• 3 garlic (with skin)
• 1 tsp turmeric powder
• 3/4 cup  fresh  grated coconut
• 2 tsp jaggery (adjust to taste)

For Seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 3 garlic (crushed)
• 5 to 6 curry leaves
• 1 dry red chilly

Method

1. Remove the Uppad Pacchir (raw jack fruit) from salt water and rinse briefly to remove excess salt.
2. Place the raw jackfruit in the pressure cooker add 1/2 cup water and cook till 2 whistles.Alternately you can cook in in a vessel(this will take a longer time).I my Uppad pacchir to be Just done (al dente) 
3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
6. Add cooked Uppad pacchir(raw jackfruit) and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
7. Serve with rice and Thouthe Kodel.