Palakkai Kurma /Jackfruit Kurma

Name: Palakkai Kurma /Jackfruit Kurma
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grams raw jackfruit; 2 medium onions chopped; 2 medium tomatoes chopped; 4 green chillies slitted; 1 cup coconut paste; 1 teaspoon ginger garlic paste; 1/2 teaspoon dried mango powder; 1 teaspoon coriander powder; 1/2 teaspoon red chilli powder; 1/4 teaspoon cinnamon powder; 1 teaspoon sabji masala; 1/4 teaspoon black pepper powder; 1/2 teaspoon moti saunf /fennel seeds; 1 teaspoon cumin seeds; 2 big bay leaves; 1 big cardamom; 1 tablespoon chopped coriander leaves; 1 teaspoon salt or to taste; 2 cups water or as required; 1 tablespoon oil

Sanchita Mittal @sm_thechef

Delhi

#goldenapron
#post23
#India
#post5
Raw Jack Fruit or Palakkai is a traditional vegetable which is used mostly in Kerala and Chettinad. I have tried this south Indian delicacy Palakkai Kurma recipe for the first time and it was delicious
Palakkai kurma is rich in protein and is one side dish which when served in lunch, goes well with chapati or rice.

Sanchita Mittal @sm_thechef

Saved

Ingredients

30 minutes

4 servings

500 gramsraw jackfruit
2medium onions chopped
2medium tomatoes chopped
4green chillies slitted
1 cupcoconut paste
1 teaspoonginger garlic paste
1/2 teaspoondried mango powder
1 teaspooncoriander powder
1/2 teaspoonred chilli powder
1/4 teaspooncinnamon powder
1 teaspoonsabji masala
1/4 teaspoonblack pepper powder
1/2 teaspoonmoti saunf /fennel seeds
1 teaspooncumin seeds
2big bay leaves
1big cardamom
1 tablespoonchopped coriander leaves
1 teaspoonsalt or to taste
2 cupswater or as required
1 tablespoonoil

Saved

Steps

30 minutes

1

Wash, peel and cut the kathal in 3 cms cubes.
2

Gather all the ingredients and spices
3

Boil the jackfruit in pressure cooker with one cup water and 1/4th teaspoon salt upto 2 whistles.
4

Let the pressure release, open the lid and strain the jackfruit and keep aside to cool.
5

Heat 1 tablespoon oil in a pan, crackle the cumin seeds, fennel seeds, bay leaves, big cardamom, green chillies for 30 seconds.
6

Add the chopped onion and sauté till it turns golden and translucent.
7

Add the tomatoes and ginger-garlic paste and sauté for another 5 minutes till the raw smell goes away.
8

Add all the dry masala powders and salt and sauté till the oil separates.
9

Add the coconut paste and cook for 2 minutes stirring continuously
10

Add the boiled jackfruit pieces and cook for 2 minutes so that the masala coats nicely.
11

Add 2 cups of water, mix well and cook on a low flame till the gravy becomes thick
12

Add the coriander leaves and serve hot with rumali roti, lachha parantha, chapatis or rice