Raw Jackfruit Curry | Unripe Jackfruit Curry
Ingredients
- Raw jackfruit unripe- Small piece
- Tamarind - Lemon sized
- Jaggery- 1 tbsp
- Salt- 1 tbsp
- Turmeric powder- 1/4 tsp
- Curry leaves- Few
To grind
- Split black gram lentils - 1.5 tbsp
- Coriander seeds- 1 tbsp
- Cumin seeds- 1/2 tbsp
- Red chillies - 3 nos.
- Fresh grated coconut- 1 cup
To temper
- Coconut oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Red chillies- few
- Curry leaves- few
Instructions
Preparation
- Soak tamarind in a 1/2 cup of warm water for 15 minutes. Extract it's juice and discard the residues.
- Peel the spiky skin of jackfruit and remove it's thick stalk. Greasing enough oil over the palms, chop jackfruit in to small cubes. Keep them immersed in water. I got around 3 cups of veggie cubes.
Method
- In a wide cooking vessel add the veggie cubes and some water. Add tamarind water and curry leaves to it.
- Next add jaggery, turmeric powder and salt. Let it cook in medium flame till the jackfruit pieces turn soft.
- Meanwhile, heat a pan adding blackgram lentils (urad dal). Roast it till it turns little brown. Take it in mixer.
- Add coriander seeds, cumin seeds, red chillies and coconut to the same mixer.
- Adding enough water, grind them together to fine puree. This is the coconut masala for the curry. Add this to cooked veggie.
- Combine everything well. Adjust salt. Adjust consistency by adding required water. Bring it to nice boil.
- Finally heat a tempering pan adding all the ingredients under "To temper" list. When the mustard seeds splutter, pour it to jackfruit curry. Very delicious jackfruit curry is ready to serve to steamed rice.
Notes
- The jackfruit should be unripe and mature. Before chopping the veggie ensure the hands and knife is well greased with oil.
- All the spices are ground raw except lentils which are roasted before adding.
- Adjust the red chillies according to the spice level desired.