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| Main ingredients | Raw jackfruit, Black peppercorns, Turmeric powder, Coriander seeds, Fennel seeds, Cinnamon, Cloves, Oil, Mustard seeds, Curry leaves, Onions, Green chillies, Ginger-garlic paste, Fresh coconut slices, Coconut oil |
| Cuisine | Kerala |
| Course | Main course vegetarian |
| Prep time | 20-25 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 grams raw jackfruit, peeled and cut into ½ inch pieces
- 25-30 black peppercorns
- Salt to taste
- ½ teaspoon turmeric powder
- 2-3 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1-inch cinnamon
- 10-15 cloves
- 2-3 tablespoons oil
- ½ teaspoon mustard seeds
- 20-25 curry leaves
- 2 medium onions, chopped
- 2 green chillies, chopped
- 1½ tablespoons ginger-garlic paste
- 10-15 fresh coconut slices + for garnish
- 1 tablespoon coconut oil
- Dosas for serving
Method
- Boil sufficient water in a deep pan, add salt, turmeric powder and jackfruit pieces, mix, cover and cook for 10-15 minutes.
- Heat a non-stick pan, add coriander seeds, fennel seeds, cinnamon, cloves and black peppercorns, mix and dry roast till fragrant. Set aside to cool completely.
- Transfer the roasted spices into a grinder jar and grind to fine powder.
- Drain the water from jackfruit and set aside.
- Heat oil in another pan, add mustard seeds and once they start to splutter, add 12-15 curry leaves and onions, mix and sauté till translucent.
- Add green chillies and ginger-garlic paste, mix and sauté for 1 minute.
- Add boiled jackfruit and mix well. Add 3 tablespoons of ground spice and salt and mix sell. Add ½ cup water and mix well. Cook for 2-3 minutes.
- Add coconut slices, drizzle coconut oil and sprinkle 8-10 curry leaves and mix well.
- Transfer into a serving plate, garnish with coconut slices and serve hot with dosas.
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