Preparation Time : 15 -20 minutes
Cooking Time : 25 minutes
Serving : 6 members
Description
Chellu podium cakka kotta charu . As I am typing the name of this authentic curry there’s a tsunami happening in my mouth with a hell lot of saliva . Any word to describe this curry would be an understatement as these sort of authentic home style curries are the best any time as it’s available only at homes and served with love along with a bonus of nostalgia attached to it . Curries made with jackfruit seeds have become a forgotten story to me after being married to a typical Tamil family , Deep South of Tamil Nadu . I do have a crystal clear image of my grand ma cleaning a huge pile of jackfruit seeds in my mind which is such a pain’s taking work but worth it . Umm memories of scrumptious food . This curry was made by my mother on one of her visits here at my place . I had my cousin brother Ahmed shah’s ( shabu ) wife zarina drop in home that evening . I made sure she had dinner and served her this curry . She literarily licked her plate clean and made sure to pack the rest to her aunt’s place where a battalion of her cousins were present . She did tell me that the curry vanished with in a minute when on the table . This proves the power of an authentic traditional curry that never ever goes out of style and remind’s you of an era when food was so simple with delicacies jostle for unconventional love with a lot of time spent in the kitchen .
Ingredients
Ingredients | Quantity |
|---|---|
| Jackfruit seeds cleaned | 20 |
| Small Dry prawns | 1 1/2 cups |
| Ground coconut | 1/2 a big coconut |
| Tamarind pulp | 3/4 cup |
| Red chilli powder | 3 teaspoons |
| Coriander powder | 1 tablespoon |
| Salt | to taste |
| Turmeric powder | 1/4 teaspoon |
| Small onions | 1/2 cup chopped |
| Tomato | 3 medium chopped |
| Cumin seeds | 1 teaspoon |
| Fenugreek seeds | 1/2 teaspoon |
| Coconut oil | 4 tablespoons |
Method
- Pressure cook jackfruit seeds with turmeric powder , salt to taste and water for one whistle in medium heat . Set aside .
- Mix ground coconut , tamarind pulp , red chilli powder , coriander powder , salt to taste and water to a semi thick flowing consistency curry . Set aside .
- Heat coconut oil in a heavy bottomed vessel . Add fenugreek seeds and cumin seeds . Once they crackle , top with small onions chopped and sauté to a golden brown .
- Add tomatoes , sauté until oil separates and the tomatoes have broken down to let its juices out to a mushy consistency . Add the dry prawns and sauté for a minute .
- Pour the ground coconut , tamarind , spice mixture along with the boiled jackfruit seeds pressure cooked with the water over the prawns . Bring to boil covered with a lid .
- Simmer for ten minutes until oil floats on top and the curry has thickened a bit . Adjust seasoning . Remove from heat and serve with white boiled rice .
