Ingredients:

For Paste:

  1. 1 Grated Coconut
  2. 5 pieces of garlic with skin taken off
  3. 1 tbsp Jeera
  4. 5 Green Chillies
  5. Tumeric Powder 1/2 tsp
  6. 2 stalks of curry leaves
  1. 1 kg Jackfruit
  2. Salt
  3. Water  2 cups

For Garnishing:

  1. Coconut Oil 2tbsp

Method:

  1. Take out the Jackfruit flesh only and cut it into small pieces.
  2. In a pot, pour the water, jackfruit and salt and cook for about 15 to 20 minutes till lumpy.
  3. Pour the grated coconut, garlic, jeera, chillies, tumeric and curry leaves and blend it. Add some water if needed.
  4. Add the coconut paste to the boiled jackfruit and mix well.
  5. Pour oil over the cooking jackfruit.
  6. Serve with soupy meat curry.

Note:

  1. Jackfruit should not be ripe, it should be unripe to cook this dish.
  2. Jackfruit is also called kathar/kathal/katahar, Langka, chakka, Idichakka, Palapinju, Anachar
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