Raw Jackfruit Curry / பிஞ்சு பலாக்காய் குழம்பு /Kathal masala

Raw jackfruit / pinju palakkai /(kathal) is a versatile ingredient used in various regional Indian curries. It has a meaty texture, making it a great plant-based alternative in gravies and curries. Before making this Raw Jackfruit Curry lightly frying or roasting jackfruit pieces in oil enhances their texture and gives a meaty bite. Simmering jackfruit gravy to absorb the masala flavors deeply gives a excellent end product. Allowing jackfruit curries to sit for

10-15 minutes helps flavors deepen.It is rich in fiber, vitamins, and minerals, making it both healthy and filling. It is rich, flavorful, and pairs well with rice or dosa even for chappathi

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Mushroom sukka gravy /kalan chukka curry

mushroom masala recipe / kalan masala curry/ gravy without coconut

பன்னீர் மசாலா / Quick paneer capsicum masala gravy / paneer sabzi

dhaba style dum arbi /arbi gravy /taro root colocasia sabji

Raw Jackfruit Curry / பிஞ்சு பலாக்காய் குழம்பு /Kathal masala

INGREDIENTS:

RAWJACKFRUIT/KATHAL
PALAKKAI – 1 SMALL ONE

FOR MASALA WATER:

WATER – 1LITRE
TURMERIC POWDER – 1/2 TSP
CHILLI POWDER – 1/2 TSP
SALT TO TASTE
GINGER GARLIC PASTE – 1 TSP

TO ROAST & GRIND:

OIL – 2 TSP
JEERAGAM – 1 TSP
FENNEL SEEDS – 1 TSP
PEPPER – 1 TSP
CORIANDER SEEDS – 11/2 TSP
STONE FLOWER/KAL PASI – SMALL PIECE
CLOVES – 2
CINNAMON – 1 SMALL BIT
COCONUT GRATED – 2 TBSP
KASA KASA – 1TSP
SOME CURRY LEAVES
SMALL ONIONS – ONE HAND FULL

FOR THE GRAVY:

OIL – 4 TBSP
CINNAMON- 1 PIECE
CARDAMOM – 2
CHOPPED SMALL ONIONS – 1/4 CUP
ROUGHLY CHOPPED TOMATOES – 2
SOME CURRY LEAVES
GINGER GARLIC PASTE- 1 TBSP
TURMERIC POWDER – 1TSP
CHILLI POWDER – 1 TSP
GARAM MASALA POWDER – 1 TSP
NEEDED SALT
SOME CHOPPED CORIANDER LEAVES

METHOD:

1.TO A BOWL ADD WATER TURMERIC POWDER,CHILLI POWDER,SALT & GINGER GARLIC PASTE STIR WELL.

2.GREASE THE KNIFE & YOUR HANDS CHOP RAW JACKFRUIT INTO ROUNDELS THEN REMOVE THE SKIN CHOP THEM UP(IF YOUR JACK FRUIT IS TENDER NO NEED TO REMOVE THE CENTRE STEM PART)

3.ADD THE CHOPPED JACKFRUIT TO THE SPICE WATER

4.NOW ADD THIS CHOPPED JACKFRUIT WITH SPICE WATER TO A PRESSURE COOKER COOK TILL 3-4 WHISTLES OR TILL THE RAW JACKFRUIT GETS COOKED LEAVE IT TILL THE PRESSURE SUBSIDES.

5.KEEP A KADAI ADD OIL WHEN IT HEATS UP ADD JEERA, FENNELSEEDS, PEPPER, CORIANDERSEEDS ,SOME CURRYLEAVES,SMALLONIONS ,KALPASI,CARDAMOM,CINNAMON,KASAKASA & COCONUT SAUTE WELL TILL NICE AROME COME OUT SWITCH OFF.

6.GRIND BY ADDING WATER TO A SMOOTH PASTE.

7.KEEP A KADAI WITH OIL TO HEAT UP ADD CINNAMON WITH CARDAMON THEN CHOPPED ONIONS TO BROWN WITH CURRY LEAVES.
8.ADD IN GINGER GARLIC PASTE SAUTE WELL.
9. THEN COOKED RAW JACK FRUIT MIX IT UP.
10.PUT IN TURMERIC POWDER SAUTE THEN CHILLI POWDER,GARAM MASALA POWDER SAUTE WELL TILL RAWNESS GOES OFF.
11.THEN ADD CHOPPED TOMATOES SAUTE
12.ADD THE COOKED JACKFRUIT WATER ADD NEEDED SALT,POUR IN THE GROUND PASTE BRING TO GRAVY CONSISTENCY BY 13.ADDING MORE WATER LET IT BOIL FOR SOME 5-8 MINUTES.
14.ADD CHOPPED CORIANDER & SWITCH OFF
15.SERVE FOR RICE OR CHAPPATHI

Raw Jackfruit Curry / பிஞ்சு பலாக்காய் குழம்பு /Kathal masala

Print Recipe Pin Recipe

Total Time 50 minutes mins

Course Main Course, Side Dish

Cuisine Indian, SouthIndian

Servings 4

Ingredients

  

• RAWJACKFRUIT/KATHAL

  PALAKKAI - 1 SMALL ONE

  FOR MASALA WATER:

  WATER - 1LITRE

  TURMERIC POWDER - 1/2 TSP

  CHILLI POWDER - 1/2 TSP

  SALT TO TASTE

  GINGER GARLIC PASTE - 1 TSP

  TO ROAST & GRIND:

  OIL - 2 TSP

  JEERAGAM - 1 TSP

  FENNEL SEEDS - 1 TSP

  PEPPER - 1 TSP

  CORIANDER SEEDS - 11/2 TSP

  STONE FLOWER/KAL PASI - SMALL PIECE

  CLOVES - 2

  CINNAMON - 1 SMALL BIT

  COCONUT GRATED - 2 TBSP

  KASA KASA - 1TSP

  SOME CURRY LEAVES

  SMALL ONIONS - ONE HAND FULL

  FOR THE GRAVY:

  OIL - 4 TBSP

  CINNAMON- 1 PIECE

  CARDAMOM - 2

  CHOPPED SMALL ONIONS - 1/4 CUP

  ROUGHLY CHOPPED TOMATOES - 2

  SOME CURRY LEAVES

  GINGER GARLIC PASTE- 1 TBSP

  TURMERIC POWDER - 1TSP

  CHILLI POWDER - 1 TSP

  GARAM MASALA POWDER - 1 TSP

  NEEDED SALT

  SOME CHOPPED CORIANDER LEAVES

Instructions

 

• TO A BOWL ADD WATER TURMERIC POWDER,CHILLI POWDER,SALT & GINGER GARLIC PASTE STIR WELL.

  2.GREASE THE KNIFE & YOUR HANDS CHOP RAW JACKFRUIT INTO ROUNDELS THEN REMOVE THE SKIN CHOP THEM UP(IF YOUR JACK FRUIT IS TENDER NO NEED TO REMOVE THE CENTRE STEM PART)

  3.ADD THE CHOPPED JACKFRUIT TO THE SPICE WATER

  4. NOW ADD THIS CHOPPED JACKFRUIT WITH SPICE WATER TO A PRESSURE COOKER COOK TILL 3-4 WHISTLES OR TILL THE RAW JACKFRUIT GETS COOKED LEAVE IT TILL THE PRESSURE SUBSIDES.

  5.KEEP A KADAI ADD OIL WHEN IT HEATS UP ADD JEERA, FENNELSEEDS, PEPPER, CORIANDERSEEDS ,SOME CURRYLEAVES,SMALLONIONS ,KALPASI,CARDAMOM,CINNAMON,KASAKASA & COCONUT SAUTE WELL TILL NICE AROME COME OUT SWITCH OFF.

  6.GRIND BY ADDING WATER TO A SMOOTH PASTE.NOW KEEP A KADAI WITH OIL TO HEAT UP ADD CINNAMON WITH CARDAMON THEN CHOPPED ONIONS TO BROWN WITH CURRY LEAVES.

  7.ADD IN GINGER GARLIC PASTE SAUTE WELL.ADD COOKED RAW JACK FRUIT MIX IT UP.

  8.PUT IN TURMERIC POWDER SAUTE THEN CHILLI POWDER,GARAM MASALA POWDER SAUTE WELL TILL RAWNESS GOES OFF.

  9.ADD CHOPPED TOMATOES SAUTE ADD THE COOKED JACKFRUIT WATER ADD NEEDED SALT,POUR IN THE GROUND PASTE BRING TO GRAVY CONSISTENCY BY ADDING MORE WATER LET IT BOIL FOR SOME 5-8 MINUTES.

  10.ADD CHOPPED CORIANDER & SWITCH OFF

  11.SERVE FOR RICE OR CHAPPATHI
  

Notes

• Raw jackfruit releases a sticky sap, so apply oil to your hands and knife before cutting.
• Serve with roti, paratha, or rice to enjoy the full flavors.
• Choose a small to medium-sized, unripe jackfruit (firm and green). Avoid overripe or soft ones.
• A well-oiled, sharp knife makes it easier to cut through the tough skin.

Keyword gravy,kuzhambu,kulambu, jackfruit, kathal, kulambu,kuzhambu,gravy,semigravy, palakkai