Tender Jackfruit Sukka
Tender jackfruit dry masala is a flavorful dish with young jackfruit cooked in aromatic spices, creating a savory, meat-like texture perfect for a vegetarian meal.
Ingredients
- 1 pack Frozen Tender Jackfruit (~14 oz) thaw as per instructions in the packet
- 1 tsp Turmeric Powder
- 1/2 tsp Tamarind Paste
- 1 sprig Curry Leaves
- 1 Red Onion (chopped)
- 1 tbsp Sesame Oil (or could be any cooking oil)
Dry Roast #1
- 1/2 tbsp Poppy Seeds
- 1/2 tsp Fenugreek Seeds
- 1 tbsp Coriander Seeds
- 1/2 tsp Saunf
- 1 tsp Cumin Seeds
- 1/2 tsp Peppercorns
- 4 Whole Dry Red Chillies
Dry Roast #2
- 6 Garlic Cloves (if large cloves just use 4)
- 2 tbsp Grated Coconut
Instructions
- Individually dry roast the ingredients under 'Dry Roast #1 & #2'. Cool them at room temperature and grind together into paste consistency, adding little water.
- In a thick bottom pan (cast iron is ideal), add oil & keep the heat on medium. Once the oil is hot add the curry leaves and onions. Saute till the onions turn... yup you guessed right... 'translucent'
- Increase the heat, add the thawed tender jackfruit and saute for a minute, before adding the ground paste. Mix well.
- Add half a cup of water and bring it to a boil. Now keep the heat on low, cover the pan with a lid and let it cook for about 15 mins. In between do give the content a swirl.
- Once the jackfruit is almost cooked (just take a small piece out of the pan, cool it & taste it!), remove the lid, keep the heat on high and saute till the consistency is more 'sukka'. Thats it! Enjoy with a mild veg pulao or white rice or rotis!
Tips
- I used Daily Delight's 'Tender Jackfruit' and 'Grated Coconut'. You can go with other brands or even better go fresh!
- When you saute with the jackfruit, try not to break apart the pieces. It could easily turn into a 'pulled' meat consistency