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chettinad palakkai kurma recipe

Chettinad Palakkai Kurma

Radhika
Raw Baby Jackfruit Kurma Recipe with Video
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main
Cuisine South Indian
Servings 4

Ingredients
  

  • Palakkai or Baby Jackfruit - 1 or 2 cups
  • Onion - 1
  • Tomato - 1
  • Ginger garlic paste - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Curry leaf - 1 sprig
  • Coriander leaves - to garnish
  • Salt - to taste
  • Oil - 2 tbsp

For Cashew Paste:

  • Whole Cashew nuts - 10
  • Water - 3 tbsp

For Spice Paste:

  • Cumin seeds - 1 tsp
  • Fennel seeds - 1 tsp
  • Khus-khus or Poppy seeds - 1 tsp
  • Whole dry red chillies - 8 to 10
  • Fresh grated coconut - 4 tbsp
  • Water - to grind



Instructions
 

Preparation:

  • Chop the palakkai into bite sized cubes & keep them immersed in water till use.
  • Chop onion and tomato finely and set aside.

To cook Palakkai / Baby Jackfruit:

  • Drain the soaking water & transfer the palakkai cubes to a bowl.
  • Add water till the cubes are completely immersed.
  • Add turmeric powder, salt & place the bowl into a pressure cooker.
  • Cook for 2 whistles. It should be parboiled. Let it cool.
  • You can also cook this directly in the pressure cooker itself.

To make Cashew Paste:

  • Soak whole cashew nuts in hot water for 15 to 20 mins.
  • Transfer to a mixie jar & grind to a smooth paste. Set aside.

To make Spice Paste:

  • Heat a pan.
  • When hot add cumin, fennel, khus-khus, dry red chilies & dry roast over low flame.
  • The spices should be aromatic & slightly change color. Take care not to burn them.
  • Transfer to mixie jar, add fresh grated coconut and 3 to 4 tbsp water.
  • Grind to a smooth paste and set aside.

How to make Chettinad Palakkai Kurma:

  • Heat a pan with oil.
  • Add mustard seeds and let it crackle.
  • Add onion, tomato, ginger-garlic paste, curry leaf, a pinch of salt & saute till the onion changes color & tomato becomes mushy.
  • Add spice paste, 1/4 cup water & bring it to a boil over medium flame. This should take 3 to 4 mins.
  • Add palakkai along with the cooked water & let it boil over medium low flame for 6 to 8 mins.
  • Check for salt at this stage & add more if required. If the kurma looks very thick, add more water to the consistency you prefer.
  • Add cashew paste and coriander leaves.
  • Mix well and bring it to one more boil & switch off the stove.
  • Chettinad Palakkai Kurma is ready.
  • Serve it as a side dish with sambar/kulambu/mandi or you can also mix it with hot rice and eat it along with a poriyal.

Video