Kathal Dum Masala – Jackfruit in yogurt gravy

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

When cooked as a vegetable we need the raw fruit. The raw Jack fruit is tough and fibrous, the pulp should be off-white and it should not smell sweet.

Jack-fruit

To make this very simple yet very tasty recipe, we need to take a slice (a thick one) of the Jack fruit. Make sure it is from the center 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.

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

Kathal Masala – Jackfruit in yogurt gravy

Kathal Dum Masala – Jack-fruit in yogurt gravy

Serves : 5

Difficulty Level: Medium

Ingredients:

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

Method:

  • Apply some vegetable oil on your hands to help easy chopping of Jack fruit for it exudes milk like sticky juices.
  • Avoid washing the chopped Jack fruit for it gets too messy to handle.
  • Using a sharp knife cut the Jackfruit into thick wedges about 1.5 inch wide.
  • 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 Jack-fruit
  •  In a pressure cooker, take some vegetable oil and fry chopped onion.
  • Once the onion gets golden color on its edges add paste of tomatoes (you can also use tomato puree), salt, red chili 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 jack-fruit 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 jack-fruit 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

  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

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  2. 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 🙂

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  3. 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.

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  4. 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 🙂

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  5. 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

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  6. 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 🙂

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    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 😀

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  7. 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!!!

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    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 😀

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  8. 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.

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        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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