palakkai curry /raw jackfruit kurma

Its right time to get a raw jackfruit in your near by market and quickly make use of this wonderful nutri dense vegetable. During summer months only when in season we get nice raw jackfruit here in our place. This time I bought one from the nearby farmers market to make this wonderful palakkai curry. Actually it can be called a kurma that can be made thick or thin its our own wish. Cleaning part only takes a little time and you should definitely grease your hands with oil before cleaning. Otherwise th gum from the raw vegetable will ooze and stick to our hands. As it looks like non-veg by look and feel we call it as vegetarian mutton kuzhambu. Its high in fibre and diabetic friendly. If you don’t

want to add cashews just add roasted bengal gram powder. Definitely the taste will not be the same as adding cashews. Khus khus can be soaked for a while in warm water before making it a paste. That way you will be quite sure that it grinds smoothly. I have my Jackfruit seeds gravy and palakottai poriyal

in my space please check here. We can make many dishes out of this quite underrated vegetable. Not all many don’t know what is this vegetable and where they come from really. Do try this excellent tasting palakkai curry when in season. You can serve with white rice idli dosa or even chappathi.

palakkai curry /raw jackfruit kurma

INGREDIENTS:

Palakkai/raw jackfruit – 1cup(after chopping)
Cinnamon/pattai – a small piece
Cloves/lavangam – 2
Sombu/fennel seeds – 1/2 tsp
Cumin/jeera – 1/2 tsp
Oil -3 tbsp
Small onion – 1/4cup(chopped)
Some curry leaves
Some coriander leaves
Salt as per need
Ginger garlic paste – 1 tbsp
Green chillies -2
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – 2tsp
Turmeric powder – 1/4 tsp+1.4 tsp while cooking vegetable
Tomatoes – 2(small)

To grind:

Coconut grated – 1/2 cup
Cashews – 10-12
Khus-khus/kasa kasa – 2tsp
Pepper – 1 tsp
Sombu – 11/2 tsp

METHOD:

1.Cut the jackfruit into half and into half circles remove skin, take the inner stem part also cut the middle layer into bite sized chunks.
2.Put it in butter milk till use.
3.Drain the butter milk add to a cooker with water add a little salt, turmeric powder and pressure cook till soft.

4.Grind the to grind ingredients with water to a smooth paste and keep ready.

5.In a kadai heat oil add sombu and cumin.
6.Add pattai and lavangam.
7.Put in chopped onions with some curry leaves and green chillies slit.

8.When onions become brown add ginger garlic saute till rawness goes away.
9.Add in chillipowder,coriander powder, curry powder and turmeric powder.
10.Pour the tomato puree let it cooks nicely then add the cooked jackfruit with water.
11.Needed salt should be added.

12.Pour in the ground paste dilute with some water.
13.Let it boil for some time switch off the stove.
14.Add in some chopped coriander.