How to make Jackfruit Kerala Curry - A delightfully flavourful jackfruit curry all the way from Kerala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw Jackfruit (कच्चा कट्ठल), Curry Leaves (कड़ी पत्ते )

Cuisine : Kerala

Course : Main Course Vegetarian

Jackfruit Kerala Curry Recipe Card

Jackfruit Kerala Curry

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

You can also find more Main Course Vegetarian recipes like Bhindi Zunka, Stuffed Potatoes And Tomatoes, Three Beans Curry, Dahi Wali Arbi.

Prep Time : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jackfruit Kerala Curry Recipe

  • Raw Jackfruit Peeled and cut into small cubes 500 grams

  • Curry Leaves to taste

  • Turmeric powder 1/4 teaspoon

  • Coriander seeds 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Cloves 8-10

  • Dried red chillies 3-4

  • Ginger 1 inch

  • Garlic cloves 8-10

  • Scraped coconut 1/2 cup

  • Tamarind pulp 1 tablespoon

  • Coconut oil 4 tablespoons

  • Green chillies 2

  • Mustard seeds 1 teaspoon

  • Curry leaves 20-25

  • Chopped onions 1 cup

  • Fresh tomato puree 1 cup


Step 1

Heat plenty of water in a deep non-stick pan, add jackfruit cubes, salt and turmeric powder, cover and cook.

Step 2

Dry roast coriander seeds, cumin seeds and cloves in a small non-stick pan till fragrant.

Step 3

Break red chillies, remove seeds and put into a mixer jar. Add ginger, garlic cloves, roasted spices, coconut, tamarind pulp and a little water and grind into a smooth paste.

Step 4

Heat coconut oil in another non-stick pan. Slit green chillies.

Step 5

Add mustard seeds and curry leaves to the hot oil and let the seeds splutter.

Step 6

Add onions and saute till golden. Add green chillies and tomato puree and continue to saute till oil separates.

Step 7

Drain the jackfruit cubes from the water and add to the second pan and mix. Add ground paste and mix well. Rinse the mixer jar with 1 cup water and add to the pan and mix well. Adjust salt.

Step 8

Cover and cook on low heat for 10-15 minutes.

Step 9

Serve hot with rice or chapatti.