Steps
- 1
Cook the sliced jackfruit with green chillies,turmeric powder, chilli powder and salt with adequate water in a pressure cooker till 4 whistles.2 whistle in high flame and 2 in Low flame.Switch off the flame and set aside for the pressure to be completely released.
- 2
Meanwhile,in a mixer grinder,take coconut,cumin seeds,1 leaf of curry leaves,and a half of a green chilli,add adequate water and grind to fine paste
- 3
If the pressure is fully released,open cooker and mash the jack fruit slightly.
Transfer the contents to your claypot /pan to further cook or we can continue using the same cooker. - 4
Keep on low flame.Now add the ground coconut paste to the cooked jackfruit and mix well.keep in Low flame and cook till the raw smell of coconut paste is gone..
- 5
If you are using a claypot,at this stage switch off the flame and add the whisked curd.it will heat up since the claypot will hold up the heat while cooking.if in a non stick pan or cooker,do keep the flame at Low and add curd while stirring continuously.Keep flame on till you can see small bubbles at the edge
- 6
It’s better to switch off flame at this stage.check for salt and add the same accordingly.Add sugar,based on the sweetness of jackfruit or based on how sour is the curd that is being used
- 7
Remove from heat.Now take small pan,heat it on medium flame.add coconut oil.Once oil is hot,add mustard seeds and allow to splutter.Add fenugreek seeds and red chillies and sauté for few seconds.when it turns aromatic add curry leaves and remove from heat.Pour this over the cooked curry and mix well.
- 8
Tips:
If using frozen coconut or cold coconut,ensure it is at room temperature before using
Ensure curd is at room temperature,before whisking and using in curry.
Always know the sweetness/sourness of ingredients you are using beforehand by tasting.
If you are using claypot/kalchatti/manchatti,always keep your flame at low.
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