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
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | raw jackfruit (cleaned and cut into cubes) |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 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 |
| 1 cup | water |
| to taste | salt |
| 1 handful | coriander leaves, 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.