ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
This was one of the delicious jack fruit side dishes which I enjoyed during my last visit to native. 'Hadigadde', in Kannada means the soft, outer cover of raw jack fruit seed. For those who are well known with the jack fruit, every part of jack fruit is useful in one or the other way! We, human beings use jack fruit flesh, seeds and the Hadigadde (outer cover of raw jack fruit seed) for our cooking. Rest of the parts are used as food for the cows in rural areas.
Hadigadde Palya is a rare recipe which I learned from Mom recently. Usage of Hadigadde is not known to many people. This tastes so good and has become one of my seasonal favorites now! Normally, while preparing raw jack fruit chips or happala, we will collect and keep the Hadigadde aside and this delicious Palya will be the part of our lunch (or dinner) menu that day.
So, don't forget to try this simple and tasty Palya when you get the raw jack fruit next time!
Preparation time: 15 - 20 minutes
Difficulty level: Easy
- Cooking oil -8 tbsp
- Hadigadde (Soft, outer cover of raw jack fruit seed), finely chopped - 3 1/2 cup
- Urad dal - 1 1/2 tbsp
- Asafoetida - a pinch
- Mustard seeds - 1 tbsp
- Sambar powder - 2 tbsp or according to taste
- Salt to taste
- Amchur powder - for taste
- Sugar - 1/2 tsp
- Grated coconut - 1/2 cup
- Heat around 8 tbsp of cooking oil in a heavy bottom pan. Add urad dal, asafoetida and then mustard seeds. Roast them till mustard seeds start crackling.
- Add sambar powder to the seasoning and saute for a while. Then add the chopped Hadigadde and then salt, sugar and amchur powder according to taste.
- Mix it nicely and cover with a lid. Cook it on medium flame for around 10 minutes or till done. Stir it occasionally.
- Once its done, add the grated coconut and cook it for 3 - 4 minutes.
- Serve this delicious Palya with rice or roti!