Follow these steps for perfect results
Jackfruit Raw (Kathal)
cut into 1 inch pieces
Coriander (Dhania) Seeds
roasted
White Urad Dal (Split)
roasted
Coconut Oil
Fresh coconut
grated
Dry Red Chillies
roasted
Tamarind Paste
Jaggery
Curry leaves
Salt
to taste
Grease hands and knife with oil to prevent sticking.
Cut raw jackfruit into 1-inch pieces and soak in salted water to prevent discoloration.
Pressure cook jackfruit with 1/4 cup water for 2 whistles.
Drain jackfruit and shred gently, leaving some chunks.
Dry roast coriander seeds and urad dal in oil until aromatic.
Blend roasted spices with coconut and tamarind into a coarse paste.
Sauté mustard seeds and curry leaves in oil until fragrant.
Add ground coconut masala and shredded jackfruit to the pan.
Season with salt and jaggery.
Cook until heated through and fairly dry, stirring occasionally.
Serve hot as a side dish.
Expert advice for the best results
Adjust the amount of red chilies to your spice preference.
Roasting the coriander seeds and urad dal enhances the flavor.
Ensure jackfruit is cooked well but not mushy.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Serve in a bowl, garnished with fresh coriander.
Serve as a side dish with rice and dal.
Serve as a part of a thali.
Pairs well with the spices and sweetness.
Refreshing and complements the Konkani flavors.
Discover the story behind this recipe
Traditional Konkani cuisine, showcasing the use of locally available ingredients like jackfruit and coconut.
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