How to make Kerala Jackfruit Curry -
Jackfruit cooked in Kerala style with a flavourful coconut masala
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Small raw jackfruit, Tata Sampann Turmeric Powder
Cuisine : Kerala
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Cauliflower Capsicum Bhaji Cauliflower, Potato And Leek Puree (4 – 6 Months) Mushroom Polenta with Grilled Vegetables Broccoli Bake
Kerala Jackfruit Curry Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kerala Jackfruit Curry Recipe
Small raw jackfruit 1/2
Tata Sampann Turmeric Powder 1 teaspoon
Salt to taste
Shallots 30
Cumin seeds 1 teaspoon
Mustard seeds 1 1/2 teaspoons
Garlic cloves 5
Fresh coconut scraped 1/2 cup
Red chilli powder 1 1/2 teaspoons
Tamarind pulp 1 tablespoon
Coconut oil 2 tablespoons
Dried red chillies seeded 4
Curry leaves 15-20
Fresh coriander sprig for garnishing
Method
Step 1
Peel, cut jackfruit into 1 inch cubes and pressure cook with ½ teaspoon Tata Sampann Turmeric Powder, salt and 2 cups water till the pressure is released 2-3 times.
Step 2
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.
Step 3
Add remaining Tata Sampann Turmeric Powder, 1 teaspoon chilli powder, tamarind pulp, sufficient water and blend to a fine paste.
Step 4
Slice 10 shallots.
Step 5
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.
Step 6
Cut dried red chillies with scissors into the pan. Add curry leaves, mix and sauté for 10 seconds.
Step 7
Strain cooked jackfruit pieces, add to the pan along with remaining chilli powder, mix well and cook for 3-4 minutes.
Step 8
Add ground paste and 1 cup water and mix well. Add salt, lower heat, cover and cook for 10 minutes.
Step 9
Garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
