Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 cup
240cal
7gprotein
20gcarbs
Ingredients
500 g Raw Jackfruit (Peeled and cut into 1.5-inch cubes)
0.5 cup Vegetable Oil (For shallow frying the jackfruit)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Hearty, perfectly spiced Kathal ka Salan with fluffy steamed rice – a soul-satisfying meal to cherish!
This awadhi dish is perfect for dinner. With 502.48 calories and 11.64g of protein per serving, it's a high-fiber, low-phosphorus option for your meal plan.
17gfat
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
15 leaves Curry Leaves
1.5 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Or to taste)
2 tsp Coriander Powder
1 tsp Jaggery (Grated or powdered, adjust to taste)
1.5 tsp Salt (Or to taste)
2.5 cup Water (For the gravy, plus more as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Initial Preparation
Apply a little oil to your hands and knife to prevent the jackfruit's sap from sticking. Peel the raw jackfruit, remove the core, and cut it into 1.5-inch cubes. Rinse well and set aside.
Soak the tamarind in 1/2 cup of hot water for 15-20 minutes. Squeeze the pulp thoroughly, then strain the liquid into a bowl, discarding the solids. Set the tamarind extract aside.
2
Make the Salan Paste
In a dry pan over low-medium heat, dry roast the peanuts for 4-5 minutes until they are fragrant and lightly browned. Remove and set aside.
In the same pan, toast the sesame seeds for 1-2 minutes until they start to pop. Remove and add to the peanuts.
Next, toast the grated coconut for 1-2 minutes until it turns a light golden brown. Add this to the peanuts and sesame seeds.
In the same pan, add 1 tsp of oil and sauté the sliced onion for 6-8 minutes until it becomes soft and golden brown.
Allow all the roasted ingredients and the sautéed onion to cool down completely.
Transfer the cooled ingredients to a blender. Add about 1/2 cup of water and blend to a very smooth, fine paste. Set aside.
3
Fry the Jackfruit
Heat 1/2 cup of oil in a heavy-bottomed pan or kadai over medium-high heat.
Carefully add the jackfruit cubes to the hot oil. Shallow-fry for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crisp.
Using a slotted spoon, remove the fried jackfruit and place it on a plate lined with paper towels to drain excess oil.
4
Prepare the Gravy Base (Tadka)
In the same kadai, remove excess oil, leaving about 4 tbsp. Heat the remaining oil over medium heat.
Add the mustard seeds, cumin seeds, fenugreek seeds, and nigella seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves and the finely chopped onion. Sauté for 5-6 minutes until the onion turns translucent and golden.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
5
Simmer the Salan
Reduce the heat to low and add the ground salan paste to the kadai. Cook for 7-8 minutes, stirring frequently, until the paste thickens and you see oil separating at the edges.
Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another minute until the spices are fragrant.
Pour in the prepared tamarind extract, jaggery, salt, and 2.5 cups of water. Whisk well to combine everything smoothly.
Bring the gravy to a gentle boil over medium heat.
Gently add the fried jackfruit pieces to the boiling gravy. Stir to coat.
Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. Stir occasionally. The curry is done when the jackfruit is tender and the gravy has thickened to your desired consistency.
6
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes to allow the flavors to meld.
Serve hot with steamed basmati rice, bagara rice, roti, or naan.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.