Kathal Masala Dry Recipe – Raw Jackfruit Dry – Kathal ki Sabzi – Kathal Masala – Spicy Kathal Dry – Kathal ki Sabji – Jackfruit Masala Dry – Raw Jackfruit Dry – Spicy Jackfruit Curry -Raw Jackfruit Curry

Detailed recipe for Kathal Masala Dry Recipe – Raw Jackfruit Dry – Kathal ki Sabzi – Kathal Masala – Spicy Kathal Dry – Kathal ki Sabji – Jackfruit Masala Dry

What is a Jackfruit?

Kathal or Jackfruit is a seasonal exotic fruit which comes in Summer season and grown in tropical regions. It is known as the largest fruit in the world which is full of nutrients like proteins, fibres, vitamin A, C etc.

The outer shell of the jackfruit is quite hard and rough but the inner flesh is very soft, fibrous and juicy.

Because of it’s extra fibrous texture, it is often used as a substitute of meat by vegetarian and vegan people.

While it is a fruit, in India we cook it with lots of Indian spices and flavours which tastes so good.

it can be made as a dry curry or wuth gravy and is usually combined with parathas, chapatis etc.

I personally love jackfruit curry because of the way it is prepared.

The recipe is a little time consuming but the result is completely worth all the time and effort.

Peeling and chopping is a little tricky because of its hard outer shell. The inner flesh is a little sticky too. We need to apply oil in our palms while chopping and peeling it.

Now a days, we can easily get the already cut pieces in the vegetable market or in any of the online grocery stores.

In this post, I have shared the recipe of kathal masala dry without blanching or boiling.

Ingredients

• 1/2 kg kathal or jackfruit ( cut into cubes)
• 1/2 cup thick curd
• 2 teaspoons red chilli powder
• 2 teaspoon coriander powder
• Salt to taste
• 1 teaspoon kasoori methi
• 1 teaspoon garam masala
• 3-4 onions (paste)
• 2 teaspoons ginger garlic paste
• 2-3 green chillies (slit)
• 2 tablespoons mustard oil
• 1 bay leaf
• 1 black cardamom
• water as needed
• 1 teaspoon jeera
• 1 teaspoon haldi
• 2 teaspoon yogut (while cooking)

Notes / Tips to follow

1. Cutting and chopping of jackfruit is a little tricky. It is quite sticky from inside. Hence, we need to apply oil in our palms while peeling and chopping.
2. We can boil or blanch the jackfruit cubes to save time.
3. In case we have not boiled, we need to let it cook patiently at a low flame until cooked well.
4. It is important to marinate the kathal very well so that all the spices get into it.

Kathal Masala Dry Recipe

For Marinating

1. 1. Take 1/2 kg jackfruit cubes in a mixing bowl.
2. Add 1/2 cup yogurt, 1 tsp salt, 1 tsp coriander powder, 1 tsp ginger garlic paste, 1 tsp red chilli powder , 1/2 tsp haldi , 1 tsp crushed kasorri methi & 1 tsp garam masala.
3. Mix everything well together and keep aside for 20 minutes.

For Gravy

1. Heat 2 tablespoons of mustard oil in a kadhai and smoke it well so that the raw amell is removed
2. Add 1 bay leaf, 1 ts p cumin seeds, 1 black cardamom and let them crackle.
3. Add fine paste of onions.
4. Stir and cook well for 5-6 minutes at a low flame until it dries and changes color.
5. Now add 2-3 slit green chillies and saute well.
6. Add all the dry spices and cook for 2-3 minutes. Keep stirring.
7. Add a little water to avoid the spices to burn.
8. Now, add 1 tsp yogurt and mix well continuously until the oil separates from the masala and masala leaves the sides. of the kadhai.
9. Add the marinated kathal pieces and mix well .
10. Cover the kadhai and let it cook at a low flame for 5 minutes.
11. After 5 minutes stir a little. Add chopped coriander leaves cover again and cook for 5 more minutes.
12. Prick a fork or a knife to check if the kathal is cooed well and turns soft.
13. If it is still hard, add a little water. Cover and cook gain for 5 minutes at a low flame.
14. Once turns soft, serve it with Rice paratha or chapati and enjoy the meal.