Indian Recipes

Jackfruit Seed Korma: A Flavorful South Indian Curry

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Jackfruit Seed Korma Recipe

This Jackfruit Seed Korma is a unique South Indian delicacy that takes the humble jackfruit seed to a whole new level of flavor and richness. The earthy and mildly sweet jackfruit seeds are paired with a robust blend of spices, coconut, and poppy seeds to create a creamy and aromatic curry. Perfect for a fulfilling lunch or dinner, this recipe is vegetarian and pairs beautifully with Malabar parotta or tawa paratha.

Ingredients:

Ingredient Quantity
Jackfruit Seeds (Kathal) 10 seeds
Stone flower 1 piece
Star anise 1 piece
Cinnamon Stick (Dalchini) 1 inch
Cardamom (Elaichi) Pods/Seeds 2 pods
Bay leaves (tej patta) 1 leaf
Fennel seeds (Saunf) 1 teaspoon
Onion (sliced) 1 large
Garlic (chopped) 2 cloves
Ginger (chopped) 1 inch
Green Chilli (chopped) 1 whole
Red Chilli powder 1 teaspoon
Coriander Powder (Dhania) 1 tablespoon
Turmeric powder (Haldi) ½ teaspoon
Garam masala powder 1 teaspoon
Salt To taste
Fresh coconut (grated) ½ cup
Poppy seeds (roasted) 5 tablespoons

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: South Indian

Course: Lunch

Diet: Vegetarian


Instructions:

  1. Prepare the Korma Masala:

    • Begin by grinding the roasted poppy seeds and fresh coconut with a little water to form a smooth paste. This mixture will be your korma masala. Set it aside.
  2. Cook the Jackfruit Seeds:

    • In a saucepan, bring water to a boil. Add the jackfruit seeds and let them cook for about 20 minutes until they soften.
    • Once cooked, drain the water. Use a knife to peel off the outer skin of the seeds (the white part), and then cut the seeds into halves. Keep these aside.
  3. Sauté the Whole Spices:

    • Heat a pressure cooker over medium flame. Add some oil, followed by fennel seeds, bay leaf, stone flower, star anise, cinnamon stick, and cardamom. Fry these whole spices for about 10 seconds until they release their aroma.
  4. Cook the Onions and Aromatics:

    • Add the sliced onions, chopped ginger, garlic, and green chilli to the pressure cooker. Sauté everything for about 5 minutes, or until the onions turn soft and translucent.
  5. Add the Korma Masala and Spice Powders:

    • To the sautéed onions and spices, add the prepared korma masala. Stir in the red chilli powder, turmeric powder, garam masala, coriander powder, and salt. Mix everything thoroughly and cook for another 5 minutes, allowing the spices to bloom.
  6. Pressure Cook the Dish:

    • Add the cooked jackfruit seeds and 1 cup of water to the cooker. Stir well, ensuring that the seeds are well-coated with the masala.
    • Close the pressure cooker and cook for 1 whistle. After that, switch off the heat and let the pressure release naturally.
  7. Serve:

    • Once the pressure has been released, open the cooker, and your Jackfruit Seed Korma is ready to serve.
    • Serve this flavorful korma with Malabar parotta or tawa paratha for a delicious South Indian meal. For an extra treat, pair it with a glass of refreshing Pudina Buttermilk to complete the experience.

Nutritional Information (Approximate per Serving):

Nutrient Amount per Serving
Calories 180 kcal
Protein 3 g
Carbohydrates 30 g
Fiber 5 g
Fat 7 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 450 mg
Potassium 400 mg

Enjoy this wholesome and rich Jackfruit Seed Korma as part of your everyday meals, adding a touch of South Indian tradition and a burst of flavors to your table.

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