South Indian Raw Jackfruit Poriyal – Flavorful Kathal Stir Fry with Coconut

Raw Jackfruit Poriyal Recipe – A Simple South Indian Stir Fry

Description:
Raw Jackfruit Poriyal, a quintessential South Indian stir fry, combines the earthy flavor of raw jackfruit with the fragrant aroma of curry leaves, mustard seeds, and a dash of coconut, creating a perfectly balanced dish. This vegetarian recipe is not only a healthy side dish but also easy to make, offering a glimpse into the heart of South Indian home-cooked meals. With its unique texture and light spices, this dish pairs wonderfully with steamed rice or any Indian flatbread.

Cuisine: South Indian
Course: Side Dish
Diet: Vegetarian
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Preparation of Raw Jackfruit
   Start by preparing the raw jackfruit. Since jackfruit latex can be sticky, grease both your hands and the knife with a little oil before cutting. This simple tip prevents the sticky sap from adhering to your skin and makes the cutting process easier.

   • Fill a bowl with water and a pinch of salt. Soak the cut jackfruit pieces in this salted water to prevent discoloration.
   • Cut the jackfruit in half, discard the skin, and chop the flesh into approximately 1-inch pieces. Soak the diced pieces in the prepared salted water.

2. Cooking the Jackfruit

   • Transfer the soaked jackfruit pieces into a pressure cooker. Add 1/4 cup of water and pressure cook for about 6 whistles.
   • Once the pressure cooker cools, release the steam and drain any excess water from the jackfruit. Set the boiled jackfruit aside for later use.

3. Tempering the Spices

   • In a large frying pan, heat some oil over medium heat.
   • Add the mustard seeds, allowing them to crackle. This infuses the oil with the mustardy aroma.
   • Immediately add the asafoetida, urad dal, and chana dal. Stir-fry for a minute or until they turn golden brown and crisp.
   • Add the curry leaves and green chilies, stirring for another 30 seconds to let the flavors infuse into the oil.

4. Cooking the Jackfruit Poriyal

   • Add the cooked raw jackfruit pieces to the pan along with salt, turmeric powder, and black pepper powder.
   • Stir everything together well and cook for another 5-7 minutes, allowing the flavors to meld. The jackfruit should slightly crisp at the edges, giving it a delightful texture.

5. Final Touches

   • Once the jackfruit is cooked to your liking, turn off the heat.
   • Stir in the freshly squeezed lemon juice and grated coconut.
   • Mix well and serve immediately.

6. Serving Suggestions
   Serve your Raw Jackfruit Poriyal with steamed rice for a simple and comforting South Indian meal. Alternatively, you can pair it with Udupi Style Sambar or Masala Huli (Mixed Vegetable Sambar) for a more complete and filling lunch.
   For a balanced meal catering to Indian diabetic diets, serve this poriyal alongside Ragi Tawa Paratha, Hyderabadi Khatti Dal, and a Raw Papaya, Apple, and Carrot Salad to provide fiber, vitamins, and essential nutrients.

Tips & Variations

• Jackfruit Texture: When cooked, raw jackfruit has a meaty, fibrous texture that works wonderfully in stir-fries. If you prefer a softer texture, cook it a little longer until it’s more tender.
• Coconut: Grated coconut adds a mild sweetness and nutty flavor to the dish. For an even richer taste, you can toast the coconut before adding it in for an extra depth of flavor.
• Spice Level: Adjust the heat by increasing or decreasing the number of green chilies. If you prefer a milder dish, you can skip the black pepper or reduce its amount.

Enjoy this Raw Jackfruit Poriyal Recipe as a wholesome and aromatic addition to your meal. Whether you’re serving it with a traditional South Indian thali or as a side dish with a variety of accompaniments, it’s sure to be a hit with everyone!