This is my version of Raw Jackfruit Curry made in a typical Andhra Style. This fruit in the veggie form is very popular down South, especially in Andhra / Telangana. Here in this recipe, I added some sambar powder and made it quite spicy and tangy. You can go easy on the spice level and enjoy as a side dish with either rice or chapattis.
- 1 small Jackfruit, cut into big chunks
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- pinch of asafoetida
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 2 green chilies, chopped
- 1 tsp. tomato paste
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. sambar powder
- 1 tbsp. lime juice
- 1 tbsp. fresh grated coconut
- 1 tbsp. coriander leaves, chopped
Boil the jackfruit with required quantity of water, pinch of turmeric powder and 1 tsp. of oil. Alternately pressure cook for 3-4 whistles. When cool, drain the water and cut them into small pieces. Keep aside.
Heat remaining oil in a non-stick pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, curry leaves, onion, garlic and green chilies.
Saute over a low flame till light brown. Now add the tomato paste and mix well. Add the boiled jackfruit pieces, salt, turmeric powder and sambar powder.
Continue to stir fry for 3-4 minutes by sprinkling some water halfway. Add the lime juice and red chili powder.
Combine everything well. Add coconut and coriander leaves. Mix well and serve as a side dish with either rice or chapattis.
Take a small raw jackfruit.
Peel the skin off and chop into big chunks.
Pressure cook with a pinch of turmeric powder, salt and enough water.
Drain the boiled jackfruit.
Chop them into small pieces.
Heat oil in a pan and temper with mustard seeds. Let it splutter.
Add the onions, garlic, green chilies, asafoetida and curry leaves.
Saute till light brown.
Add the tomato paste and mix well.
Add the boiled jackfruit, salt, turmeric powder and sambar powder.
Add the red chili powder and lime juice. Mix well and saute for a minute.
Add the coriander leaves and fresh grated coconut. Mix well.
Serve as a side dish with either rice or chapattis.