Kathal ki Kurchan Recipe ๐ถ๏ธ๐
Overview:
Kathal ki kurchan is a delightful dish bursting with the flavors of spices and tender jackfruit, popular in Indian cuisine. This recipe yields a mouthwatering preparation that will tantalize your taste buds with its aromatic spices and tangy tamarind.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 800g | Raw Jackfruit (Kathal) |
| 12 | Black Peppercorns |
| 5 | Green Cardamoms |
| 3 | Black Cardamom Pods |
| 2 | Cloves |
| 2-inch | Cinnamon Stick |
| 2 1/2 tsp | Turmeric Powder |
| 1/4 cup | Lemon Juice |
| 1 | Lemon, sliced |
| 1 cup | Pearl Onions |
| 1/2 cup | Vinegar |
| 1/2 cup | Bell Peppers, diced |
| 2 tbsp | Ghee |
| 2 tsp | Cumin Seeds |
| 1 tbsp | Red Chilies, chopped |
| 1 tbsp | Coriander Powder |
| 1 tbsp | Chili Powder |
| 1 tbsp | Tamarind Pulp |
| 1 tbsp | Jaggery |
| 5 | Fresh Basil Leaves |
| 1 tsp | Cardamom Powder |
| 1 tsp | Clove Powder |
| To taste | Salt |
| – | Oil, for rubbing |
Instructions:
-
Prepare Vinegar Solution:
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- Pour vinegar over them and let soak for one hour.
-
-
Soak Tamarind:
- In a separate bowl, soak tamarind in one cup of warm water for half an hour.
- Remove the pulp, strain, and set aside.
-
Prepare Spice Paste:
- Dissolve chili powder, turmeric powder, and coriander powder in 1/4 cup of water. Set aside.
-
Prep Jackfruit:
- Rub your hands with oil to prevent sticking.
- Peel off the thick outer skin of the jackfruit.
- Remove the seeds and cut the flesh into 2 1/2 cm chunks.
-
Boil Spices:
- In a saucepan, add black peppercorns, green cardamom, black cardamom pods, cloves, cinnamon stick, turmeric powder, lemon juice, and salt.
- Boil until the spices are soft.
- Drain, reserving the liquid for later use.
-
Cook Masala:
- In a kadai or frying pan, melt ghee.
- Add cumin seeds and chopped red chilies. Stir until the seeds begin to pop.
- Pour in the spice paste and reserved liquid.
- Stir-fry until the mixture thickens and the water evaporates.
-
Add Vegetables:
- Drain the vinegar-soaked pearl onions and lemon slices.
- Add them along with diced bell peppers to the kadai.
- Mix well and add tamarind pulp and jaggery.
-
Incorporate Jackfruit:
- Reduce the heat and add the prepared jackfruit pieces to the kadai.
- Season with salt to taste.
- Gently toss or stir until the masala coats the jackfruit evenly.
-
Final Touch:
- Sprinkle fresh basil leaves, cardamom powder, and clove powder over the dish.
- Stir to incorporate.
- Remove from heat and adjust seasoning if needed.
-
Serve Hot:
- Transfer the Kathal ki Kurchan to a serving dish.
- Serve hot with rice or roti for a delicious meal.
Nutritional Information (per serving):
- Calories: 272.8
- Fat: 10.8g
- Saturated Fat: 6.2g
- Cholesterol: 24.6mg
- Sodium: 37.8mg
- Carbohydrates: 44.3g
- Fiber: 7.2g
- Sugar: 23.9g
- Protein: 5.4g
Notes:
- Kathal ki kurchan is a versatile dish that can be enjoyed with rice, roti, or naan.
- Adjust the spice levels according to your preference.
- Ensure the jackfruit is cooked until tender for the best texture.
- Experiment with adding other vegetables like potatoes or peas for variation.
- This dish is best enjoyed fresh but can also be stored in the refrigerator for a day or two. Reheat before serving for the best taste and texture.
