Panasa Pottu Kura

Name: Panasa Pottu Kura
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: andhra
Ingredients: 600 g raw jackfruit (tender, cleaned and cut into medium chunks; fibers separated after cooking); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 tbsp ginger-garlic paste; 0.25 cup fresh coconut (grated); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 pinch garam masala; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 2 cup water (for cooking jackfruit); 2 tbsp cilantro (chopped)

RATING

4.4/5(42)

TASTE SCORE

7/10

A rustic Andhra curry made with tender jackfruit fiber cooked with onions, tomatoes, coconut, and warming spices. It has a meaty bite, rich masala flavor, and pairs especially well with hot rice or chapati.

PREP

25m

COOK

35m

SERVES

1 KATORI

268 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prep the jackfruit.
1.Grease your knife and hands lightly with a little oil from the measured oil to prevent sticking.
2.Clean the tender raw jackfruit and cut it into medium chunks.
3.Keep the chopped onion, tomato, green chili, grated coconut, and cilantro ready.
TIPTender jackfruit is best for this curry; mature jackfruit turns firmer and less delicate.
boil · ~18 min
Cook the jackfruit until tender.
Add the raw jackfruit and water to a pot. Boil until the pieces are tender but not mushy, about 15 to 18 minutes. Drain well, cool slightly, and separate the soft flesh into coarse fibers with your fingers or a fork.
TIPDrain the jackfruit well so the curry stays nicely semi-dry.
temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and fry for a few seconds until fragrant.
saute · ~8 min
Cook the onion base.
1.Add onion and green chili to the kadai.
2.Cook until the onion turns soft and light golden, 5 to 7 minutes.
3.Add ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.
saute · ~7 min
Cook the tomatoes and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Mix well and cook the masala for 1 to 2 minutes.
TIPCook the tomato mixture until it loses its raw smell for a deeper, rounder flavor.
saute · ~10 min
Add the jackfruit and finish the curry.
1.Add the shredded jackfruit fiber to the masala and mix well so it is fully coated.
2.Add grated coconut and cook on medium-low heat, stirring often, until the curry looks dry and flavorful, 8 to 10 minutes.
3.Taste and adjust with a little more salt only if needed.
garnish
Garnish with cilantro.
serve
Serve hot with rice or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Oil your knife and palms before cutting raw jackfruit, or the sticky latex will slow you down.
2
Boil the jackfruit only until just tender; overcooked pieces turn pasty when you shred them.
3
Drain the boiled jackfruit very well before separating into fibers so the kura stays semi-dry, not soggy.
4
Shred into coarse strands rather than mash it; that fibrous texture is what makes panasa pottu kura satisfying.
5
Cook the onion-tomato masala until the oil starts to separate slightly for a fuller Andhra-style flavor.
6
Add the grated coconut near the end and cook gently so it stays sweet and nutty instead of greasy.
7
This curry tastes even better after 30 minutes of resting, once the jackfruit absorbs the masala.