Jackfruit Seed Korma Recipe
Jackfruit Seed Korma Recipe is a must try recipe at home. The flavors of this curry is sensational.The whole spice used here- stone flower, star anise, cinnamon and cardamom add great character to the dish.
Ingredients
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10 Jackfruit Seeds (Kathal)
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1 Stone flower
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1 Star anise
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1 inch Cinnamon Stick (Dalchini)
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2 Cardamom (Elaichi) Pods/Seeds
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1 Bay leaves (tej patta)
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1 teaspoon Fennel seeds (Saunf)
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1 Onion
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sliced
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2 cloves Garlic
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chopped
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1 inch Ginger
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chopped
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1 Green Chilli
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chopped
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1 teaspoon Red Chilli powder
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1 tablespoon Coriander Powder (Dhania)
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1/2 teaspoon Turmeric powder (Haldi)
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1 teaspoon Garam masala powder
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Salt
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to taste
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Ingredients to grind
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1/2 cup Fresh coconut
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grated
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5 tablespoons Poppy seeds
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roasted
Instructions
Step 1
To begin making the Jackfruit Seed Korma Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside
Step 2
This is the korma masala
Step 3
Heat a sauce pan on medium heat, bring the water to boil, put the jackfruit seeds and allow it to boil for 20 minutes
Step 4
Drain the water and by using a knife peel off the outer part (white part) of the skin and cut into half
Step 5
Keep it aside
Step 6
Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds
Step 7
Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent
Step 8
Next add the korma masala, along with spice powders-red chilli powder, turmeric, garam masala, coriander powder and salt
Step 9
Mix well
Step 10
Saute for 5 more minutes, add the cooked seeds and 1 cup of water and pressure cook for 1 whistle
Step 11
Switch off the heat and allow the pressure to release naturally and serve hot
Step 12
Serve the Jackfruit Seed Korma with Malabar parotta or tawa paratha with a glass of Pudina Buttermilk Recipe for a simple weekday meal