We, the people from coastal Karnataka love coconut based curries/ side dishes and make Sambhar/ majjige huli base ingredient of the gravy is coconut here. We use coconut more than dal as in other parts of Karnataka.
Similarly, the seasonal vegetable that we like the most is jackfruit. Be it tender or matured (unripe) jackfruit we use it in various types of curries. Stirfry/ palya, sambhar, huli, … There are different types of sambhar that wemake too. Basically 2 major variations of sambhar – 1) made with fried masala. 2) With raw basic spices ground with coconut (referred as huli menasu kodil or koddel in one word).
My today’s post is all about the recipe of 2nd type which is koddel made with tender jackfruit. This can be prepared with ivy gourd/ tindora, Sambhar cucumber etc…
Preparation time: 30 minutes
Cooking time: 20-30 minutes
Tender Jackfruit/ Gujje (cleaned & cut in cubes) – 3-4 cups, about ¼ of medium tender jackfruit
Fresh grated coconut – ½ cup
Dry red chillis – 4-5
Coriander seeds - 1 tsp
Tamarind – small gooseberry sized piece
Jaggery (powder/ grated)– 2 tsp
Salt – to taste / about 2 tsp
Mustard seeds - 1 tsp
Coconut oil – 4 tsp/ 1 tbsp
Curry leaves - 2 sprigs
Garlic – 8 cloves (optional)
- Select tender jackfruit. Remove outermost skin of jackfruit and centre part of it and discard.
- Cut the jackfruit into ½ inch cubes.
- Wash the pieces with running water once.
- Cook it with salt, turmeric powder, jaggery and about 2-3 cups of water. I use pressure cooker, which makes the cooking process faster.
- Meanwhile, grind coconut, 5 dry red chillis, coriander seeds and tamarind by adding little water to make smooth masala paste.
- Add the ground spice mix to the cooked vegetable (jackfruit).
- Adjust the consistency of the curry by adding water as required, boil well.
- This curry should not be too thick.
- Add the seasoning of mustard, garlic, dry red chilli & curry leaves in coconut oil .
- Serve this with rice, a dollop of ghee or oil (personal preference here is coconut oil).
Post a Comment