Kathal Dum Masala – Jackfruit in Yogurt Gravy Recipe

Jackfruit is widely eaten as a fruit in southern parts of India. When eaten as a fruit, it’s the ripe sweet Jackfruit, which has pale to a bright yellow pulp and a sweet taste with strong fragrance.

When cooked as a vegetable we need the raw fruit.

The raw Jackfruit is tough and fibrous, the pulp should be off-white and it should not smell sweet.


To make this simple yet very tasty recipe, we need to take a slice (a thick one) of the Jackfruit.

Make sure it is from the centre of the fruit for if taken from either end, it will be difficult to slice and a lot of it goes waste while carving out pieces.

The following is a time-tested recipe made from fresh jackfruit that is sure to win hearts.

* Dum – It is a method of cooking (simmering) in yoghurt over medium heat.

Kathal Dum Masala – Jackfruit in Yoghurt Gravy

Kathal Dum Masala - Jackfruit in Yoghurt Gravy Recipe
Kathal Dum Masala

Serves: 5

Difficulty Level: Medium


  • Jack Fruit – 1 kg
  • Onions – 2 medium
  • Tomatoes – 4 medium-sized/tomato puree 3tbsp
  • Yoghurt/ home set Curd – around 200 grams (1 cup)
  • Red chilli powder – 1 Tsp
  • Turmeric powder – 1 Tsp
  • Garam Masala – 1/2 Tsp
  • Salt to taste
  • Vegetable oil to fry


  • Apply some vegetable oil on your hands to help easy chopping of Jackfruit for it exudes milk like sticky juices.
  • Avoid washing the chopped Jackfruit for it gets too messy to handle.
  • Using a sharp, broad blade knife cut the Jackfruit into thick wedges about 1.5 inches wide.

    Freshly cut raw Jackfruit
    Freshly Cut JackFruit
  • Chop the skin off the wedges (it is much easier to do it this way)
  • Fry the wedges till they turn golden brown and set them aside.
Fried wedges of Jackfruit
Fried Jackfruit
  • Once the onion gets a golden colour on its edges add paste of tomatoes (you can also use tomato puree), salt, red chilli powder, turmeric powder and garam masala.
  • Mix them well and let them cook for 5 to 10 minutes on medium heat till the masala starts leaving oil on sides.
  • Now add the fried jackfruit pieces and mix well. Add two cups of water, close the pressure cooker lid and let it cook on medium flame for 2 whistles.
  • Since the jackfruit is tender, it cooks quick (besides it cooks while frying too). Take the pressure cooker off the heat and let it cool down before proceeding.
  • Open the pressure cooker lid and add one cup curd and let the mixture simmer over low flame for around 15 minutes.

Serving suggestion:

Serve hot with buttered chapatis or naan.

Find other recipes ‘From My Kitchen’ here.

46 thoughts on “Kathal Dum Masala – Jackfruit in Yogurt Gravy Recipe

  1. Too complex for me to prepare. I am a big fan of simple dishes and besides, cutting that jack-fruit might require a paid assistant! But the concept of eating jack-fruit as a gravy based curry for roti’s is a very interesting idea (I come across this for the first time). So, if someone prepares it, I am ready to eat 🙂

    Destination Infinity


  2. My mum makes this! It is so totally delicious! I got some frozen bread fruit, which is kind of similar i taste- but it does not taste the same as my mothers 😦


  3. Jackfruit preparations are quite common in bengali households. Every time I go to my in laws, I get my dose of jackfruit 🙂 . I have seen my MIL use some oil too, both on hands and the knife, while cutting it. I think this fruit is very common in coastal regions. In my hometown in maharashtra, we only get the fruit part of this.
    PS: please invite me to lunch/dinner next time when I am in town 😀 You cook so well, going by all the yummy pics 🙂


  4. This is one of my most favourites re. I don’t get to see Kathal here in Bangalore. I wanna throw a tantrum now.

    On another note, I made your Dal Nawabi yesterday. It turned out simply out of this world. I ate less rice and simply took numerous helpings of the dal and literally licked it off! The colour of my dish was very different though. Will post the pic on my food blog soon.


  5. I have never tried raw jackfruit before.. curry made from this is very famous in our side of weddings and its a must to have… i have never dared to taste it… but this looks very different and I would try it soon 🙂


  6. Now this is a post after my heart. Lovely. I love jackfruit and any recipes are welcome.
    Will try this one for sure I absolutely love kathal biryani, have u tried it?
    I love the header 🙂


    1. Oh yeah…I have had Kathal biryani and even Kathal ka achar (pickle) they are both yummy 😀 😀
      Thank you…do give it a try and let me know how it turned out 😀


  7. This dish is something I must try,thanks My Era for sharing this but as Seema its tough to find raw jack fruit in Bangalore 😦

    @Seema :We too prepare that daal though we call it as daal makahni and colour of it is blackish brown


  8. Wow! So many yummy dishes are being posted. Catching up on all the old posts. Like Tharini asked-please do post some simple recipes that dont atke too much time and can be tried over the weekend 🙂


    1. I am more than happy to help RS, but trust me this Kathal recipe doesn’t take long.
      As far any other recipe, let me know if you need help with any particular recipes, I’ll surely help 😀


  9. I like kathal, u know Bongs call it ‘veg mutton’ :-)…..big fan of kathal ka achar…..

    yeah one thing…can i add ginger garlic paste to this recipe…one gud part is that in gurgaon we get the pieces cut by the vendor so no mess!!!


    1. I am aware of the veg mutton thing 😀
      Me too love Kathal ka achar :)…yeah, you can add the ginger garlic paste, it’ll make the gravy richer.
      Same here, we too get the chopped pieces of kathal so no trouble. I just have to cut down the wedges 😀


  10. I’m making raw jackfruit sabzi for the first time in my life. Today 🙂
    IIn Mangalore, where I hail from, this is made quite regularly. I will post a recipe to the Mangalorean version of this dish. I hope it turns out good. I love eating it.


        1. Oh! don’t worry GB..try it again after sometime…it happens with everybody…I too have failures while cooking…but don’t let them stop you from trying 🙂


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