Hello everybody !! Hope you are having a great week.
I am obsessed with raw jack fruits these days as you know very well if you follow my blog 😀 I shared 2 jack fruit recipes with you earlier, hope you liked them. This is the best season to enjoy this delicious vegetable if you are from India, so make the most of it 🙂
As I was searching for a new recipe with jack fruits which I have never tried before, I came across a “How to make Jackfruit Kerala Curry” post in Sanjeev Kapoor recipes page. I have tasted very less South Indian recipes to be very honest. I have never been to Kerala (its in my bucket list for a long time), so I cannot guarantee how authentic this recipe is. If you are from Kerala, please don’t be mad at me, I have not tasted the original Kerala Jackfruit curry ever. If you know please share the recipe with us in the comment section.
Sanjeev Kapoor is one of my favorite celebrity chef and his dish was so yummy-looking that I decided to make my own version of it. You can serve this delicious curry as a main course side dish with any fried rice or pulao of your choice.
Lets get started !!
Preparation Time : 10 minutes
Cut a whole jack fruit into half lengthwise. Immediately put both halves under running water. Grease your hands with a little mustard oil before you start chopping jack fruit.
Take each half and slice the jack fruit horizontally first and then vertically so that you get small cubes. Cut off the thick skin so that no green part remains. Also discard the inside white part so that you have a thin layer above the fibers. Immediately transfer the jack fruit cubes in a large bowl of water. Clean properly.
Take a pressure cooker. Add all jack fruits into it. Add few pinches of salt and 1 to 1&1/2 cup water. Secure the lid of the cooker and wait till 1 whistle in medium flame. Turn the flame off. Let the pressure release by itself.
Transfer the semi-boiled jack fruit cubes in a paper towel wrapped plate so that no water remains.
Cooking Time : 30 minutes
- Raw Jack fruit – 1 medium sized, about 400g
- Onion – 1 medium, roughly chopped
- Garlic – 8 cloves, roughly chopped
- Ginger – 2 inch, roughly chopped
- Tomato – 1/2 medium sized, roughly chopped
- Fresh Curry Leaves – 20 to 25
- Grated Coconut – 4 tablespoon
- Tamarind paste – 1 tablespoon
- Black mustard seeds – 1/2 teaspoon
- Green chilli – 2, slitted
- Whole dry red chilli – 2
- Cumin seeds – 1/2 teaspoon
- Cloves – 6
- Turmeric powder – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Salt – as per taste
- Oil – 4 tablespoon (I used mustard oil, you can use refined vegetable / soybean oil if you prefer)
- Take a frying pan. Add dry red chilli and cumin seeds. Let it roast till the chillies become dark brown. Once done, remove them from the pan and let it cool down. Transfer everything into a mixer grinder and prepare a roasted spice powder.
- Now take a wok. Add oil and let it heat up. Add cloves. Wait until you start getting the smell.
- Next add onions. Stir for a minute. Add garlic and ginger. Also add a pinch of salt. Stir fry until the onions become golden brown. Once done, take everything out from the oil and let it cool down. Transfer everything into a mixer grinder. Also add grated coconut. Prepare a smooth paste.
- In the remaining oil, add mustard seeds and curry leaves. When they start to splutter, add tomatoes. Stir fry until they become soft and mushy.
- Add onion mixture paste. Mix and stir for a minute.
- Add semi boiled raw jack fruit. Also add the spices – turmeric powder, red chilli powder, roasted spice powder and salt. Mix everything well and keep stirring.
- When the spices start releasing oil, lower the flame to medium. Add tamarind paste. Mix well.
- Add 1 and 1/2 cup of warm water. Give it a stir. Cover the wok with a lid and let the vegetables cook. You can add little more warm water later if required.
- When the vegetables are completely done, add green chillies. Stir once.
- Check the gravy. It should have a slightly thick consistency (not too runny nor too thick). If the gravy is too runny, increase the flame and let the water dry up. Once you are satisfied with the consistency, turn the flame off.
Serve South Indian style raw Jack fruit curry hot with any fried rice or pulao of your choice.