Monsoon is here and hot summer days are finally over. With that our most loved summer fruits are also slowly disappearing. Though I indulged in them fully, it’s sad that I have to wait for one whole year to enjoy them again.
Green unripe Jackfruit are already almost out of season but if you are lucky you might still manage to find some. My mom made this jackfruit curry when I was at her place last month. I thought I should share it with you all before it’s too late.
This jackfruit carry or ‘Halasinakai Bendi’ as we call it, is a very simple Havyaka recipe. During jackfruit season it’s cooked at home at least a couple of times a week. Unripe fully grown jackfruit is cooked with spiced coconut sauce to create a delicious flavorful curry which goes well with anything from a dosa, chapatti or rice!
You can make this curry with semi ripe jackfruit too. That results in a slightly fruity, sweet curry, which has a very unique flavor. If you don’t have access to jackfruit, make this curry with potato instead. It still takes amazing!
- 2 cups fully grown unripe jackfruit (deseeded and cut into cubes)
- 1 cup freshly grated coconut
- 6-8 dry red chilies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 4-5 cloves of garlic
- ½ inch piece of dry tamarind
- 1 tsbp jaggery (optional)
- salt to taste
- 3-4 tbsp oil
- ½ tsp black mustards seeds
- 2 springs of fresh curry leaves
- 1 dry red chili
- ¼ cup freshly grated coconut
Cook the jackfruit pieces with a cup of water and some salt to taste till it’s tender but not falling apart. It should not take more than 10 to 15 minutes in a pot with closed lid.
While the jackfruit is cooking, make a fine paste of the coconut with red chilies, coriander, cumin, garlic and tamarind. When the jackfruit is cooked add the paste to it and mix well. Season the mixture with salt and jaggery and add a cup of water.
Bring the curry to a boil and let it simmer for 5 minutes. We want the jackfruit to be fully cooked and almost falling apart.
For the tempering – heat the oil in a small pan and add the mustrad seeds when it’s hot. When it starts spluttering, add the dry red chili and curry leaves. Fry for a couple of seconds and add the grated coconut. Continue to fry this till the coconut is golden brown. Add the tempering over the curry and turn off the heat.
Serve it hot with rice.