Raw Jackfruit Curry
A hearty, meaty-textured vegetarian curry from Maharashtra. Tender raw jackfruit pieces are simmered in a fragrant, spiced coconut and onion gravy, making for a truly unique and satisfying main dish that pairs perfectly with bhakri or chapati.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Jackfruit
- b.Generously apply oil to your hands and knife to prevent the jackfruit's sap from sticking.
- c.Carefully cut the raw jackfruit into 1-inch cubes, discarding the tough outer skin and the hard central core.
- d.In a pressure cooker, combine the jackfruit cubes, 1/4 tsp of the turmeric powder, 1/2 tsp of the salt, and 1/2 cup of water.
- e.Pressure cook on medium heat for 2-3 whistles, or until the jackfruit is tender but still holds its shape. Do not overcook.
- f.Once the pressure releases naturally, drain the jackfruit and set it aside.
- 2
Step 2
- a.Create the 'Vatan' (Masala Paste)
- b.Heat 1 tbsp of oil in a pan over medium heat. Add the thinly sliced onion and sauté for 5-7 minutes until it turns deep golden brown.
- c.Add the grated dry coconut and roast on low heat for 2-3 minutes, stirring continuously until it is fragrant and light brown. Be careful not to burn it.
- d.Add the chopped ginger and garlic and sauté for another minute until the raw smell disappears.
- e.Turn off the heat and allow the mixture to cool down completely.
- f.Transfer the cooled mixture to a grinder jar. Add a few tablespoons of water and grind to a very smooth paste. Set this 'vatan' aside.
- 3
Step 3
- a.Make the Curry Base
- b.Heat the remaining 3 tbsp of oil in a larger pot or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter.
- d.Add the cumin seeds, hing, and curry leaves. Sauté for about 30 seconds until fragrant.
- e.Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Cook the Masala and Spices
- b.Add the prepared ground 'vatan' (masala paste) to the pot. Sauté on medium-low heat for 7-8 minutes, stirring frequently, until the paste thickens, darkens in color, and oil begins to separate from the sides.
- c.Add the remaining 1/4 tsp turmeric powder, red chili powder, and Goda masala. Mix well and cook for one more minute until the spices are aromatic.
- 5
Step 5
- a.Simmer and Finish the Curry
- b.Gently add the cooked jackfruit pieces to the pot and mix carefully to coat them with the masala without breaking them.
- c.Pour in 2 cups of hot water. Add the remaining 3/4 tsp salt, tamarind paste, and optional jaggery. Stir everything together.
- d.Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes, allowing the jackfruit to absorb all the flavors.
- e.Check the seasoning and adjust salt or jaggery if needed. Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always oil your hands and knife before cutting raw jackfruit to prevent the sticky sap from clinging to them.
- 2For convenience, you can use pre-cut raw jackfruit from Indian grocery stores or canned raw jackfruit in brine (rinse well before using).
- 3Roasting the onion and coconut until golden brown is crucial for the deep, rich flavor and color of the curry.
- 4Goda masala is the heart of this dish. If you don't have it, you can use garam masala, but the authentic Maharashtrian taste will be different.
- 5The curry thickens as it cools. Adjust the amount of water to achieve your desired consistency.
- 6Serve this curry hot with jowar bhakri, chapati, or steamed rice for a complete meal.
Adapt it for your goals.
Creamier Version
Replace dry coconut with fresh grated coconut and add 1/4 cup of coconut milk at the end of cooking for a richer, creamier gravy.
With VegetablesWith Vegetables
Add 1 cup of cubed potatoes or drumsticks along with the jackfruit in the pressure cooker for a more wholesome curry.
Spicier KickSpicier Kick
Use Kolhapuri masala instead of Goda masala and add 1-2 slit green chilies during the tempering for a fiery version.
No Onion/GarlicNo Onion/Garlic
For a Satvik version, skip the onions and garlic. The flavor will be different but still delicious, relying more on the spices and coconut.
Why this is on our healthy list.
Excellent Source of Fiber
Raw jackfruit is packed with dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
Great Meat Substitute
With its unique stringy and meaty texture, raw jackfruit is a fantastic whole-food, plant-based substitute for meat in various dishes, making this curry satisfying for vegetarians and meat-eaters alike.
Rich in Antioxidants
The curry is made with spices like turmeric, ginger, and cumin, which are known for their powerful antioxidant and anti-inflammatory properties, helping to combat oxidative stress in the body.
Supports Blood Sugar Management
Unlike its ripe counterpart, raw jackfruit has a lower glycemic index and is rich in fiber, which can help in slowing down the absorption of sugar and managing blood sugar levels more effectively.
Frequently asked questions
One serving of Raw Jackfruit Curry contains approximately 330-350 calories, depending on the amount of oil and coconut used. It's a moderately caloric dish that is quite filling.