Since Jackfruit is in season, here’s another recipe using raw Jackfruit from Coorg. This recipe is another delicacy from my home town. In the last post, I shared a recipe for Raw Jackfruit Fry, which is a dry preparation. Should you wish to prepare a curry, here is a recipe. It can be served with Akki Votti, rice or chapati. Here’s what you’ll need to make Raw Jackfruit Curry.
1 small raw Jackfruit (should be very tender and fresh)
¼ cup Black Gram Dal, soaked overnight and cooked with a pinch of salt till done
¼ tsp Turmeric powder
½ tsp Coriander powder
½ tsp Chilli powder
½ tsp Jeera powder
½ tsp Garam Masala (Optional)
1 cup fresh coconut, grated and ground to a fine paste
½ tsp thick tamarind juice
Salt to taste
For the seasoning:
3 tbsps oil
¼ tsp mustard seeds
1 onion finely chopped
8-10 curry leaves
- Cut the Jackfruit in half, horizontally and then vertically as shown. If you find the Jackfruit to be too sticky, rub a little cooking oil on your hands. Remove the central hard part. Peel the hard outer layer and cut into small cubes as shown in the picture.
- Put the cut pieces into water for 5 minutes. Drain out the water and mix the cut Jackfruit pieces with turmeric powder, chilly powder, coriander powder, jeera powder and salt. Let it sit for a few minutes.
- Boil the Jackfruit pieces in a little water (1/2 cup) in a pressure pan (3 whistles).
- In a thick bottomed pan, heat the oil. When hot, add the mustard seeds and allow it to splutter. Next, add the chopped onions and fry till it turns transparent. Now add the curry leaves and fry for a minute.
- To this, add the boiled Jackfruit and the cooked black gram with its water. Let this boil for 5-8 minutes. Add the coconut paste and mix well. Cook this mixture for another 5 minutes till the gravy starts to thicken. At this stage, add the tamarind juice and the garam masala and mix well. If the gravy seems too thick, add ½ a cup of water and let the curry boil for a few minutes. Turn off the heat.
Tender Jackfruit curry is ready!