Kurma Pulussu
Equipment
- Spice Grinder
- Mortar and Pestle
- Heavy-based Pan
Ingredients
- 1 teaspoon Ginger fresh
- 1 teaspoon Garlic
- 1 teaspoon Poppy seeds
- 1 teaspoon Coconut grated
- 1 teaspoon Chilli powder
- 1 tablespoon Coriander (Cilantro) leaves chopped
- 175 ml Vegetable oil (3/4 cup)
- 3 Cardamom pods green
- 3 Cloves
- 1 Cinnamon stick about 2.5cm / 1 inch long
- 1 kg Jackfruit raw, peeled, de-seeded, and cut into 4-cm / 1 1/2-inch pieces wearing gloves
- 4 Onions thinly sliced
- 1 Bay leaf
- 250 ml Natural (plain) yoghurt (1 cup), whisked
- Salt
Instructions
- Put the ginger, garlic, poppy seeds, coconut, chilli powder, and chopped coriander in a spice grinder or mortar and process or pound with a pestle until ground. Set aside.
- Heat the oil in a large, heavy-based pan over medium heat, add the cardamom pods, cloves, and cinnamon, and stir-fry for about 1 minute, or until they start to splutter.
- Add the jackfruit and stir-fry for 10-15 minutes, or until brown, then remove from the pan.
- Add the onions to the oil in the pan and fry for about 3 minutes, then add the ground ingredients and bay leaf and season with salt. Stir-fry for a few minutes until fragrant.
- Add the jackfruit and fry briefly, then pour in 500ml / 18fl oz (2 1/4 cups) water. Reduce the heat, add the yoghurt and simmer for about 15 minutes, or until the jackfruit is cooked, adding a little water if it gets too dry.
Nutrition
Serving: 6gSodium: 32mgCalcium: 127mgVitamin C: 29mgVitamin A: 332IUSugar: 37gFiber: 5gPotassium: 948mgCholesterol: 5mgCalories: 223kcalSaturated Fat: 1gFat: 3gProtein: 5gCarbohydrates: 49gIron: 1mg
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