Sookha Kathal Recipe: A Delicious Dry Jackfruit Curry
21 hours
678 reads
About Sookha Kathal Recipe: A Delicious Dry Jackfruit Curry
Discover the irresistible flavors of Sookha Kathal, a delectable dry jackfruit curry from India. This recipe simplifies the preparation of this aromatic and flavorful dish, perfect for vegetarians and spice enthusiasts alike. We guide you through each step, ensuring a mouthwatering result.Learn the art of perfectly balancing spices to create a truly authentic Sookha Kathal. Whether you're a seasoned cook or just starting your culinary journey, this recipe is designed for ease and deliciousness.Prepare to tantalize your taste buds with this wholesome and satisfying vegetarian delight. Enjoy the rich textures and captivating aromas of homemade Sookha Kathal – a culinary adventure waiting to unfold!
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Recipe Time & More
Prep15 hours
Cook6 hours
Total21 hours
Ingredients
Jackfruit Preparation
- 500 gm Jackfruit fresh or canned, young green jackfruit preferred; drained if canned
Spices & Aromatics
- 2 Large Onions sliced
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Chili Powder adjust to taste, red
- 1 tsp Garam Masala
- 4 Cloves
- 2 Cardamom Pods green cardamom
- 1 tsp Fenugreek Seeds
- 1 tbsp Lemon Juice
Other Ingredients
- 3 tbsp Vegetable Oil
- 1/2 sprig Coriander chopped, for garnish
Instructions
Prepare the Jackfruit
- Wash the jackfruit thoroughly and slice it into bite-sized pieces. Wash again to remove any excess sap.
Fry the Jackfruit
- Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the jackfruit and fry until golden brown, ensuring even browning on all sides. Remove and set aside.
Sauté Aromatics and Spices
- Add the remaining 1 tablespoon of oil to the pan. Add the fenugreek seeds and cardamom pods and sauté for a few seconds until fragrant. Add the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
Cook the Onions and Spices
- Add the sliced onions and sauté until golden brown. Add the turmeric powder, red chili powder, and coriander powder. Cook the spices for about 1-2 minutes, stirring constantly, until fragrant.
Combine and Simmer
- Add the fried jackfruit to the pan. Stir well to combine all the ingredients. Reduce heat to low, cover the pan, and simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Finish and Serve
- Stir in the lemon juice. Garnish with freshly chopped coriander leaves. Serve hot with roti, naan, or paratha.
Recipe Notes
Expert Tips for the Best Sookha Kathal:
- For a richer flavor, use a combination of fresh and dried spices.
- Adjust the amount of red chili powder according to your spice preference.
- If using canned jackfruit, ensure it's well-drained to avoid excess moisture in the curry.
- For a smoky flavor, consider roasting the spices before adding them to the curry.
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Recipe Nutrition
Calories: 221kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 24mgPotassium: 708mgFiber: 4gSugar: 26gVitamin A: 453IUVitamin C: 23mgCalcium: 63mgIron: 1mg
Hem Lata Srivastava
Articles: 200
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
I’m in love with this recipe already!
Looks so incredible! Thank you for sharing.
This is so tempting! Thank you.