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
Instructions
Cut the jackfruit into half and 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.
Notes
Consistency of the kurma will be upto your liking it can be thick or thin.
Instead of cashews you can add roasted bengal gram powder.
While selecting jackfruit the skin should be intact and fresh.
It can be had with hot rice or even with other tiffin items.
If you feel the khus khus will not grind properly then soak it in warm water for some time then grind it along with other ingredients.