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:
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.