Raw jackfruit (kathal)cut into small pieces~500 gest.
Coconut oil~2 tbspest.
Mustard seeds~1 tspest.
Urad dal~1 tbspest.
Chana dal~1 tbspest.
Turmeric powder~½ tspest.
Tamarind extract~2 tbspest.
Jaggery~1 tbspest.
Saltto taste
Curry leaves~8-10est.
Fresh coconutfor grinding coconut masala
~¾ cupsest.
Mustard seeds (for masala)~½ tspest.
Dried red chili~1-2est.
Steps
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1
Cut the raw jackfruit into small pieces and soak in water.
2
Chop the jackfruit finely using a chopper or knife — smaller pieces cook faster and absorb the spices better.
3
Heat coconut oil in a large pan, then temper with mustard seeds, urad dal, and chana dal until they splutter and release a nutty South Indian flavor.
4
Add the chopped jackfruit and turmeric powder, and sauté for about 1 minute to reduce the raw smell and enhance flavor.
5
Cover and simmer for about 10 minutes, or until the jackfruit becomes tender, checking the texture occasionally.
6
Add tamarind extract, jaggery, salt, and curry leaves, mix well, then cover and cook again until the jackfruit is fully soft and flavorful, balancing the sourness, sweetness, and spice.
7
Grind fresh coconut, mustard seeds, and red chili in a mixer without water to make a coarse traditional coconut masala.
8
Add the coconut masala to the cooked jackfruit, mix well, cover, and simmer for another 2 minutes to let the flavors meld.
9
The traditional Kathal Sabji is now ready — enjoy hot with rice porridge (ganji) or steamed rice.
PrimedTableBETA
