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Kerala Jackfruit Curry
Main Ingredients | Small raw jackfruit, Tata Sampann Turmeric Powder |
Cuisine | Kerala |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1/2 small raw jackfruit
- 1 teaspoon turmeric powder
- Salt to taste
- 30 shallots
- 1 teaspoon cumin seeds
- 1 1/2 teaspoons mustard seeds
- 5 garlic cloves
- 1/2 cup scraped fresh coconut
- 1 1/2 teaspoons red chilli powder
- 1 tablespoon tamarind pulp
- 2 tablespoons coconut oil
- 4 dried red chillies, seeded
- 15-20 curry leaves
- Fresh coriander sprig for garnishing
Method
- Peel, cut jackfruit into 1 inch cubes and pressure cook with ½ teaspoon turmeric powder, salt and 2 cups water till the pressure is released 2-3 times.
- Dry roast 8-10 shallots, cumin seeds, 1 teaspoon mustard seeds, garlic and coconut for 5 minutes. Transfer in a blender jar and let it cool.
- Add remaining Tata Sampann Turmeric Powder, 1 teaspoon chilli powder, tamarind pulp, sufficient water and blend to a fine paste.
- Slice 10 shallots.
- Heat coconut oil in a non-stick pan. Add remaining mustard seeds and let them splutter. Add sliced shallots and remaining shallots, stir and sauté till translucent.
- Cut dried red chillies with scissors into the pan. Add curry leaves, mix and sauté for 10 seconds.
- Strain cooked jackfruit pieces, add to the pan along with remaining chilli powder, mix well and cook for 3-4 minutes.
- Add ground paste and 1 cup water and mix well. Add salt, lower heat, cover and cook for 10 minutes.
- Garnish with coriander sprig and serve hot.
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