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Raw Jackfruit Curry / பிஞ்சு பலாக்காய் குழம்பு /Kathal masala

Raw Jackfruit Curry / பிஞ்சு பலாக்காய் குழம்பு /Kathal masala

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Total Time 50 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, SouthIndian
Ingredients Method Notes

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.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.