Kathal ka Salan with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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. 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.