How do I know when the jackfruit is cooked enough?

The pieces should be soft enough to bite easily but still hold their shape. If they start collapsing, they are overcooked.

Why did my coconut curry turn grainy?

Usually the masala was not ground smooth enough, or the curry boiled too hard after adding the coconut paste.

Can I make ponsa gashi ahead of time?

Yes. Make it a few hours ahead or even the previous day, then reheat gently on low heat so the coconut masala stays smooth.

How should I store leftovers?

Cool completely and refrigerate in a covered container. Reheat gently and add a splash of water if the curry has thickened too much.

What can I serve with ponsa gashi?

It is especially good with red rice, plain steamed rice, or neer dosa, which complement its sweet-tangy coconut gravy.

Home / Recipes / south_indian / Ponsa Gashi

south_indianMediumveganvegetariangluten freedairy free

Ponsa Gashi

RATING

4.2/5(28)

TASTE SCORE

7/10

A gently spiced Mangalorean curry made with ripe jackfruit simmered in a coconut and red chili masala. It has a lovely balance of sweetness, warmth, and tang, and is especially comforting with red rice or neer dosa.

PREP

20m

COOK

30m

SERVES

1 KATORI

221 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep the jackfruit and soak the tamarind.
1.Deseed and chop the ripe jackfruit into bite-size pieces.
2.Soak the tamarind in a little warm water for 15 minutes.
3.Measure the coconut, dried red chili, coriander seeds, cumin seeds, turmeric powder, and jaggery.
boil · ~12 min
Cook the jackfruit until soft.
Add the chopped jackfruit to a pot with 1 cup water and cook over medium heat until just soft and tender but not mushy.
TIPRipe jackfruit cooks quickly, so stop once the pieces hold their shape.
mix · ~5 min
Grind the masala.
1.Squeeze the soaked tamarind and discard the fibers.
2.Add grated coconut, dried red chili, coriander seeds, cumin seeds, turmeric powder, tamarind extract, and 0.5 cup water to a grinder.
3.Grind to a smooth, thick masala.
simmer · ~15 min
Simmer the curry.
1.Add the ground masala to the cooked jackfruit.
2.Pour in the remaining 1 cup water and mix well.
3.Add salt and jaggery, then bring to a gentle simmer.
4.Cook until the curry thickens slightly and the flavors come together.
TIPKeep the heat low once the coconut masala is added so the curry stays smooth.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and fry for a few seconds until fragrant.
assemble · ~1 min
Finish the ponsa gashi.
Pour the tempering over the simmering curry and mix gently. Cook for 1 minute more, then turn off the heat.
serve
Serve hot with rice or neer dosa.

PRO TIPS

What to keep in mind.

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

1
Cook the ripe jackfruit only until tender; overcooking makes it break down and turn the curry pasty.
2
Use Byadagi chilies if possible for the classic deep red color and gentle heat of Mangalorean gashi.
3
Grind the coconut masala very smooth with small splashes of water so the curry stays velvety, not grainy.
4
After adding the coconut paste, keep the flame low and avoid a hard boil to prevent splitting or oiliness.
5
Adjust tamarind only after the curry simmers, because ripe jackfruit sweetness varies a lot from fruit to fruit.
6
Temper the mustard seeds until they fully splutter before adding curry leaves; this gives the finishing oil a cleaner aroma.
7
Ponsa gashi often tastes even better after 30 minutes of rest, when the jackfruit absorbs the masala and jaggery balances out.