Tuluva cuisine is the collective cuisine of the Tulu speaking communities of Tulu Nadu in coastal Karnataka. Tuluva cuisine has been a pioneer in Indian cuisines, made popular all over the world by numerous Udupi restaurants. This jackfruit adye/ gatti is a well known traditional breakfast in and around Mangalore region during it's season. Ripe jackfruit pods - deseeded & chopped are ground with rice and grated coconut along with jaggery, few black pepper corns and salt. Once done few pieces of coconut is added which enhances the taste. In Mangalore each house will surely offer you something made from Jackfruit, with almost every house having a jackfruit tree in its backyard ... as it is part and parcel of their life. Pelakkai gatti is usually made using teak leaves. The main essence of this recipe comes from this leaf called Thekku/ Pela da erre in Tulu. The batter is wrapped inside this leaf and steam cooked till done. Teak leaves impart their own colour, flavourful and distinct aroma and medicinal values to this dish apart from the colour and flavor from the fruit. And when teak leaves are not available these gattis can be prepared using plantain leaves. After steaming the gatti ... the leaves turn dark brown which indicates that the dish is done. The wrapped leaf keeps the dish intact for several days even without fridge. Truely jack fruit holds the favorite fruit position in entire Tulunad.
Ingredients :
1 cup white parboiled rice/ Ukda chawal
1 cup red parboiled rice/ ukda chawal (found in mangalorean stores)
1/4 cup raw rice/ kaccha chawal
1/2 kg ripe jackfruit pods (deseeded and chopped)
1/2 cup grated coconut
1/2 cup jaggery
1 tsp black peppercorns crushed
1/2 tsp cumin seeds/ jeera crushed
1/4 tsp turmeric powder
some small pieces/ flakes of coconut
1/4 tsp salt
6-7 teak leaves (washed and cleaned carefully)
Method :
1. Wash and soak the rice for 5-6 hours. Deseed and chop the jackfruit pods.
2. Firstly in the blender grind the jackfruit and jaggery to a paste. Do not use water for grinding as the moisture from the jackfruit is enough for grinding.
3. Further add the soaked rice, grated coconut, haldi, salt and grind to a mildly coarse paste. Keep the batter thick and not watery. The addition of jaggery too depends on the sweetness of your fruit, if the jackfruit is very sweet add less jaggery or vice-versa.
4. Transfer the batter to a mixing bowl and add the crushed peppercorns, crushed cumin seeds and coconut flakes.
5. Take a teak leaf, wipe clean and spread the batter in the centre of the leaf and fold the leaf from all the four sides ... shaping it like an envelope and covering the batter from all sides. Continue to follow the same process with all the leaves.
6. Place the wrapped parcels in the already set idli steamer and let cook for 45-50 minutes or till done.
7. Once it is cool enough to touch remove the wrapper and enjoy. A delicacy you will never forget!
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