raw jackfruit cubes cooked in an aromatic masala which results into an awesome combination of flavor and texture
Dietary note :
✔ Vegetarian
✔ Gluten-free
✔ Vegan
The event-related to this post :
Monday is here again and the Foodie Monday Blog Hop team has decided on the 291st theme as 'Curries from the South' and is suggested by Narmadha. She is
. So here I have come up with this Kerala Jackfruit Curry for the theme contribution.
And, yes !!!
If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊
Now let’s go through how to make this "Kerala Jackfruit Curry " at home 👇
: Recipe Card :
Kerala Jackfruit Curry
raw Jackfruit Cubes Cooked in an aromatic masala which results into an awesome combination of flavor and texture
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
Ingredients
- Jackfruit cube (unripe) 2 cup
- Onion (finely chopped) 1 cup
- Ginger 1 inch
- Garlic clove 6-8 no.
- Coconut (freshly grated) 1 cup
- Tomato puree 1 cup
- Tamarind pulp 1 tbsp
- Curry leaf 2 sprig
- Green chili 2-3 no.
- Mustard seed 1 tsp
- Coriander seed 1 tbsp
- Cumin seed 1 tsp
- Clove 5-6 no.
- Whole red chili 2-3 no.
- Turmeric powder 1/2 tsp
- Red chili powder 1/4 tsp
- Coconut oil 3 tbsp
- Salt as needed
- Water as needed
Instructions
- In a pressure cooker, take all the jackfruit cubes along with salt, 1/4 tsp turmeric powder, and enough water (around 2-2.5 cup).
- Pressure cook till the cubes are well done, but not mushy. Keep aside.
- Now in a pan dry roast coriander seeds, cumin seeds, and cloves till fragrant.
- Transfer to a plate and allow to cool.
- Next in a blender jar take the freshly grated coconut, whole red chilies, roughly chopped ginger & garlic cloves, the dry roasted spices.
- Blend to a smooth paste by adding a little amount of water.
- Heat coconut oil in a pan.
- Add mustard seeds and allow to splutter.
- Add curry leaves followed by finely chopped onion.
- Saute till onion looks light brown.
- Pour the tomato puree and saute for 2-3 minutes.
- Add the ground masala paste, 1/4 tsp turmeric powder, red chili powder, tamarind pulp, salt, and green chilies.
- Saute everything over low heat for 5-10 minutes or until the raw smell of coconut goes off.
- Now add the cooked jackfruit cubes and mix everything well.
- Pour 1 cup water and give a quick mix.
- Cover the pan and allow to cook for 10-15 minutes.
- Turn off heat and serve with steamed rice or chapatti!
Notes:
Adjust the spiciness as desired.
https://www.firsttimercook.com/2021/03/kerala-jackfruit-curry.html
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