Sookha Kathal Recipe: Dry Jackfruit Curry
55 minutes
863 reads
About Sookha Kathal Recipe: Dry Jackfruit Curry
Dive into the aromatic world of Indian cuisine with this authentic Sookha Kathal recipe. This dry jackfruit curry is surprisingly simple to make, yet bursts with the unique flavor of jackfruit, perfectly complemented by warming spices and fragrant onions. A hearty and satisfying vegetarian dish, ideal for lunch or dinner.Tender jackfruit pieces are gently cooked with a blend of traditional Indian spices including turmeric, coriander, and chili powder. The subtle sweetness of the jackfruit shines through, creating a truly memorable culinary experience. Perfect for weeknight meals or special occasions, Sookha Kathal is a delicious and fulfilling plant-based option.This recipe is easily adaptable to your spice preference – feel free to adjust the chili powder for a milder or spicier curry. Serve hot with roti, naan, or rice for a complete and flavorful meal.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Jackfruit Preparation
- 500 gm Jackfruit fresh or canned, ensure it's drained and rinsed well., young green jackfruit. if using canned
Spices & Aromatics
- 2 Large Onions thinly sliced
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Chili Powder adjust to your spice preference, red
- 1 tsp Garam Masala
- 1 tsp Fenugreek Seeds methi dana
- 4 Cloves
- 2 Cardamom Pods elaichi, green cardamom preferred
Other Ingredients
- 2 tbsp Vegetable Oil or your preferred cooking oil
- 1 tbsp Lemon Juice
- 1/4 cup Water or as needed to adjust consistency
- 2 tbsp Coriander chopped, for garnish
Instructions
Prepare the Jackfruit
- Wash the jackfruit thoroughly. If using fresh, cut into bite-sized pieces. If using canned, drain and rinse well.
Fry the Jackfruit
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the jackfruit pieces and fry until golden brown, about 5-7 minutes. Set aside.
Sauté Aromatics and Spices
- In the same pan, add the remaining oil. Add the fenugreek seeds, cloves, and cardamom pods. Sauté for 30 seconds until fragrant.
- Add the sliced onions and sauté until softened and lightly golden, about 5 minutes.
- Stir in the ginger-garlic paste, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute, stirring constantly, until fragrant.
Combine and Simmer
- Add the fried jackfruit to the pan. Stir well to combine with the spices. Add 1/4 cup of water (or more if needed for desired consistency).
- Reduce heat to low, cover the pan, and simmer for 10-12 minutes, or until the jackfruit is tender and the flavors have melded.
Finish and Serve
- Stir in the lemon juice. Garnish with fresh coriander leaves. Serve hot with roti, naan, or rice.
Recipe Notes
Expert Tips for the Best Sookha Kathal
- For a richer flavor, consider using a combination of both fresh and canned jackfruit.
- If you prefer a spicier curry, feel free to increase the amount of red chili powder.
- Don't overcrowd the pan when frying the jackfruit. Work in batches if necessary to ensure even browning.
- Taste and adjust the seasoning before serving. You might want to add a pinch of salt or more lemon juice to balance the flavors.
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Recipe Nutrition
Calories: 73kcalCarbohydrates: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gFiber: 1gSugar: 1g
Hem Lata Srivastava
Articles: 200
5 Comments
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I’m loving this recipe already!
Looks so good! Can’t wait to try it.
Looks so mouthwatering! Thanks for sharing.
Looks quite yummy…
This looks divine! Can’t wait to make it.