Pala Kai Masala | Raw Jack Fruit Gravy

Pala kai masala/raw jackfruit gravy is an absolutely delicious and very traditional south indian side dish.It can be made only during the jackfruit season.This gravy tastes similar to kurma.Raw and tender jackfruit is cooked in special coconut masala paste.You can adjust the consistency according to your taste preference,you can make it dry,semi gravy or gravy.Check out the recipe below.

Ingredients

Palakai / raw jackfruit -1 medium sized

Small onion-10 nos chopped

Tomato -1 no chopped

Cardamon,cloves,cinnamon stick -few

Fennel seeds -1 tsp

Salt to taste

Oil -2 tips

Coriander leaves few

For Masala-(Grind together to fine paste) 

Grated coconut-1/4 cup

Poppy seeds -1 tsp

Red chillies -4 - 6 nos

Garlic -6 cloves

Ginger -1 inch piece

Small onion -8-10 nos

Tomato -1 no

Cumin seeds(jeera)-1 tsp

Fennel seeds (sombu )-1 tsp

Method

👉Grind the ingredients given for masala to a fine paste set aside.

👉Apply oil  in the knife and in your hands before cutting the jackfruit to prevent stickiness.

👉Now cut the jackfruit into 4 pieces lengthwise ,chop the skin and cut the centre stalk (refer pic below) and chop the fruit into cubes,wash and soak them in water until use.

👉Heat oil in a pressure cooker add cinnamon, cloves, cardamom, fennel seeds sauté for few seconds.Next add onion sauté for couple of minutes, add tomatoes sauté for a minute.

👉Pour the ground masala paste and saute for 2 minutes.

👉Add the chopped raw jackfruit, salt, mix well with the masala, add water just enough to cover the fruit.

👉Pressure cook for 3-4 whistles.

👉Release the pressure and again keep on gas and allow the gravy to thicken to desired consistency.

👉Garnish with chopped coriander leaves . Serve hot with rice, idli, dosa, chapati, poori, appam, Idiyappam etc.

Preparation Time -20 mins

Serves -4