Ponsa Gashi
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the ripe jackfruit only until tender; overcooking makes it break down and turn the curry pasty.
- 2Use Byadagi chilies if possible for the classic deep red color and gentle heat of Mangalorean gashi.
- 3Grind the coconut masala very smooth with small splashes of water so the curry stays velvety, not grainy.
- 4After adding the coconut paste, keep the flame low and avoid a hard boil to prevent splitting or oiliness.
- 5Adjust tamarind only after the curry simmers, because ripe jackfruit sweetness varies a lot from fruit to fruit.
- 6Temper the mustard seeds until they fully splutter before adding curry leaves; this gives the finishing oil a cleaner aroma.
- 7Ponsa gashi often tastes even better after 30 minutes of rest, when the jackfruit absorbs the masala and jaggery balances out.
Adapt it for your goals.
Spicier
Add 1-2 extra dried red chilies or use a hotter variety if you want the curry to lean more fiery than sweet.
milderMilder
Reduce the chilies slightly for a softer, sweeter version that pairs especially well with neer dosa.
vegetable mixVegetable-mix
Add a few cubes of cooked yam or raw banana with the jackfruit for a heartier curry with more texture.
no jaggeryNo-jaggery
Skip the jaggery if your ripe jackfruit is very sweet; this keeps the curry more tangy and less dessert-like.
Why this is on our healthy list.
Fruit-Based Fiber
Ripe jackfruit adds natural fiber, which makes this curry more satisfying than a gravy made only from coconut.
Plant-Derived Healthy Fats
Fresh coconut and coconut oil contribute richness and help carry the aroma of chilies, cumin, and curry leaves.
Spice-Rich Ingredients
Coriander, cumin, turmeric, and red chilies bring flavor complexity along with beneficial plant compounds.
Frequently asked questions
This dish is meant for ripe sweet jackfruit, not young raw jackfruit from cans. Canned young jackfruit will give the wrong taste and texture.
