Hi, I’m Jane. Today, we’re going to make kerala style jackfruit & vegetables in spiced coconut sauce recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kerala Style Jackfruit & Vegetables in Spiced Coconut Sauce Recipe
Kerala Style Jackfruit & Vegetables in Spiced Coconut Sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Kerala Style Jackfruit & Vegetables in Spiced Coconut Sauce is something that I’ve loved my entire life.
To bewith this recipe, we have to prepare a few components. You can cook kerala style jackfruit & vegetables in spiced coconut sauce using 15 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kerala Style Jackfruit & Vegetables in Spiced Coconut Sauce:
- Make ready 1/2 kg Unripe green jackfruit
- Get 1, cut into 1″ long pieces Drumsticks
- Prepare 1/2 cup, cut into cubes Raw mango
- Take 1, cut into 1″ pieces Potato
- Prepare 1 cup, cut into 1″ pieces Snakegourd
- Take 1/2 tsp Turmeric powder
- Get 2, slit lenthwise Green chilies
- Prepare 1/2 cup Grated coconut
- Get 1/2 tsp Cumin seeds
- Prepare 2 Garlic pods
- Make ready A sprig Curry leaves
- Prepare 1/4 tsp Mustard seeds
- Prepare To taste Salt
- Prepare As needed Oil
- Get As needed Water
Instructions to make Kerala Style Jackfruit & Vegetables in Spiced Coconut Sauce:
- Cut the jackfruit bulbs and cut lengthwise into 1″ slices. In a pan, add the veggies- jackfruit, drumsticks, raw mangoes, potatoes, snakegourd, chilies, turmeric powder, and salt.Add enough water for the veggies to cook and cover it with a lid
- . In a grinder, grind together the grated coconut, cumin seeds, garlic pods, and half of curry leaves into a coarse paste. Once the veggies are cooked, add the coconut mix and mix well. Simmer for another 5-10 mins, stirring occasionally.
- In a small pan, heat oil. Splutter mustard seeds and curry leaves. Pour this over the vegetable mixture and mix well. Remove from flame and serve delicious chakka aviyal with steamed rice.
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