Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, palakkai kurma /jackfruit kurma. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Palakkai Kurma /Jackfruit Kurma is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Palakkai Kurma /Jackfruit Kurma is something that I have loved my entire life. They’re fine and they look wonderful.

Raw baby jackfruit are called as palakkai or pinju (tender) palakkai in Tamil and as Kathal in Hindi. This kurma is also called as "saiva kari kulambu" or "veg mutton gravy" in some parts of the native as these cooked palakkai cubes coated with the creamy gravy tastes just like juicy mutton pieces. I have tried this south Indian delicacy Palakkai Kurma recipe for the first time and it was delicious Palakkai.

To begin with this recipe, we have to prepare a few ingredients. You can cook palakkai kurma /jackfruit kurma using 20 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Palakkai Kurma /Jackfruit Kurma:

1. Make ready 500 grams raw jackfruit
2. Prepare 2 medium onions chopped
3. Take 2 medium tomatoes chopped
4. Prepare 4 green chillies slitted
5. Prepare 1 cup coconut paste
6. Prepare 1 teaspoon ginger garlic paste
7. Take 1/2 teaspoon dried mango powder
8. Take 1 teaspoon coriander powder
9. Make ready 1/2 teaspoon red chilli powder
10. Get 1/4 teaspoon cinnamon powder
11. Get 1 teaspoon sabji masala
12. Get 1/4 teaspoon black pepper powder
13. Prepare 1/2 teaspoon moti saunf /fennel seeds
14. Make ready 1 teaspoon cumin seeds
15. Make ready 2 big bay leaves
16. Prepare 1 big cardamom
17. Make ready 1 tablespoon chopped coriander leaves
18. Make ready 1 teaspoon salt or to taste
19. Get 2 cups water or as required
20. Prepare 1 tablespoon oil

For best results follow the step-by-step photos above the recipe card. Chettinad Vazhakkai Kurma recipe with video and step by step photos. A creamy and flavourful coconut based stew using plantains or green bananas that is served as a side dish with rice. Though the chettinad region is well known for its spicy Non-Veg dishes all around the world, the vegetarian recipes are also equally popular because of their aroma.

Instructions to make Palakkai Kurma /Jackfruit Kurma:

1. Wash, peel and cut the kathal in 3 cms cubes.
2. Gather all the ingredients and spices
3. Boil the jackfruit in pressure cooker with one cup water and 1/4th teaspoon salt upto 2 whistles.
4. Let the pressure release, open the lid and strain the jackfruit and keep aside to cool.
5. Heat 1 tablespoon oil in a pan, crackle the cumin seeds, fennel seeds, bay leaves, big cardamom, green chillies for 30 seconds.
6. Add the chopped onion and sauté till it turns golden and translucent.
7. Add the tomatoes and ginger-garlic paste and sauté for another 5 minutes till the raw smell goes away.
8. Add all the dry masala powders and salt and sauté till the oil separates.
9. Add the coconut paste and cook for 2 minutes stirring continuously
10. Add the boiled jackfruit pieces and cook for 2 minutes so that the masala coats nicely.
11. Add 2 cups of water, mix well and cook on a low flame till the gravy becomes thick
12. Add the coriander leaves and serve hot with rumali roti, lachha parantha, chapatis or rice

Palakkai (Jack Fruit or Kathal) is easily available in north India whereas in tamilnadu we get fruit part alone easily. I went to koyambedu market to get palakkai. You need to apply oil on palm and knife to cut it easily. It tastes like non veg gravy. Jackfruit Seed Korma Recipe is a must try recipe at home.

So that is going to wrap it up for this exceptional food palakkai kurma /jackfruit kurma recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!