Coorgi Jackfruit Curry
Veg
Vegan
Young jackfruit (chakke) curry — unripe jackfruit chunks cooked in a thick coconut gravy spiced with black pepper and coriander seeds, finished with kachampuli for tartness. The young jackfruit has a meaty texture that shreds and absorbs the spiced coconut gravy deeply. A prized vegetarian preparation of Kodava households, eaten with kadumbuttu.
Cuisines
Coorgi
Best for
Lunch
Dinner
Build a full meal around Coorgi Jackfruit Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Jackfruit , raw, cleaned and cut into cubes |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
1 medium | Onion , finely chopped |
|
2 cloves | Garlic , minced |
|
1 inch | Ginger , grated |
|
2 tablespoons | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
to taste | Salt |
|
1 handful | Cilantro , chopped |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and cumin seeds. Allow them to splutter.
- 3 Add a pinch of asafoetida, then add the chopped onions and sauté until they turn golden brown.
- 4 Add minced garlic and grated ginger, sauté for another 2 minutes.
- 5 Add coriander powder, red chili powder, and turmeric powder. Stir well to combine.
- 6 Add the raw jackfruit cubes and mix them with the spices.
- 7 Pour in the coconut milk and water. Stir to combine.
- 8 Add salt to taste and bring the mixture to a boil.
- 9 Reduce the heat, cover the pan, and let it simmer for 20-25 minutes or until the jackfruit is tender.
- 10 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, you can add a teaspoon of garam masala towards the end of cooking.