COOKING WITH JACKFRUIT - SRI LANKAN AND SOUTH INDIAN RECIPES
SRI LANKAN POLOS CURRY (YOUNG JACKFRUIT CURRY)Discover the magic of jackfruit in traditional Sri Lankan and South Indian dishes! From hearty polos curry to crispy jackfruit cutlets, this tropical fruit transforms every meal into a flavorful experience. Perfect for vegans, vegetarians, or anyone looking for delicious meatless meals.
HEARTY, NUTRITIOUS & 100% VEGETARIANPrep Time: 20 min
Cooking Time: 45 mins
Servings : 04
INGREDIENTS:
500g Young Jackfruit (cut into chunks)
2 tbsp Oil
1 Onion (sliced)
3 Garlic Cloves (crushed)
1 inch Ginger (grated)
1 Green Chilli (slit)
1 tsp Mustard Seeds
1 tsp Fennel Seeds
1 tsp Fenugreek Seeds
1 sprig Curry Leaves
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tsp Roasted Curry Powder (Sri Lankan)
1 tsp Coriander Powder
½ tsp Cumin Powder
Salt to taste
1 cup Thick Coconut Milk
1 cup Water
1 piece Pandan Leaf (optional)
INSTRUCTIONS:
1. Prep jackfruit: Boil the jackfruit chunks in salted water until half-cooked. Drain and set aside.
2. Temper spices: Heat oil in a pan, add mustard seeds, fennel, fenugreek, and curry leaves. Let them splutter.
3. Sauté aromatics: Add onion, garlic, ginger, and green chilli. Cook until golden.
4. Add spices: Mix in turmeric, red chilli, coriander, cumin, and curry powder. Stir well.
5. Combine jackfruit: Add the pre-boiled jackfruit and coat with the spice mix.
6. Simmer: Add coconut milk, water, salt, and pandan leaf. Cover and simmer for 30–40 mins until jackfruit is tender and flavors are infused.
7. Serve with steamed rice or string hoppers.
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IN CONCLUSION
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