JACKFRUIT PORIYAL

Jackfruit Poriyal is a very popular south Indian dish especially prepared in the states of Kerala and Tamil Nadu. Poriyal is a Tamil word for sautéed or stir-fried vegetable dish. It usually is a shallow fry curry of vegetables mixed with spices. This is an awesome curry recipe with fantastic flavors made with baby raw jackfruit (the inside flesh cut into fine juliennes), added with seasoning, flavored with curry leaves, ginger pieces, spiced with green chillies and finally sprinkled with good amount of fresh grated coconut that actually intensifies the taste and provide a pleasant sweetness to this dish.

For getting the best taste and flavor, use coconut oil for preparing this dish as it gives a classic taste and aroma to the curry. This is a yummy side accompaniment that should be served with rice, sambar and papad. Generally while making a poriyal dish, the vegetables are boiled first and later sautéed in little oil along with few seasonings like mustard seeds, chana dal, urad dal, hing and red chillies that gives a zest to the stir-fry and also keep the lentils crunchy while eating the curry.

You can make a variety of poriyal with vegetables like cabbage, beans, green leafy vegetables etc. Jackfruit poriyal is a simple and fast to cook dish and also a fantastic vegetarian side dish. Green jackfruit is generally referred to as vegetable meat in many parts of Southeast Asia as it is remarkably similar to chicken in consistency. Jackfruit is a very popular fruit in India and other Asian countries like Sri Lanka, Southern China, Malaysia and Myanmar.

This is a seasonal fruit abundantly grown in the state of Kerala. It is commonly known as Chakka in Malayalam and is used in making a variety of sweet and savory dishes. Jackfruit chips are one of the very popular snack items that everybody love to eat for its unique taste. Ripe jackfruits have a unique flavor and come with natural sweetness. They can either be eaten by itself or used for making jams, jellies and desserts. Apart from offering its exotic flavors, they also come with good health benefits.

 Jackfruit is low in calories and fat and a good source of potassium and vitamin A. Apart from the ripe fruits, the jackfruit seeds are very rich in protein and nutrients. The seeds are generally used like vegetables or added with lentils in making an appetizing sambar or pulusu. Jackfruit slices mixed with fresh grated coconut, honey and banana slices is an excellent combination and also a complete festive delicacy. The unripe green fruit is used in preparing of various curries which is known as Kathal ki subji in North Indian states.

Jackfruit is one of its own kinds of tropical fruits, exotic fruity flavour. Do watch the below video and enjoy preparing this dish or else you’re truly missing from amazing food to eat.

Recipe of Jackfruit Poriyal:

  Ingredients:

1. Baby raw jackfruit, juliennes   -       2 cup


2. Ginger, chopped                      -       1 tbsp


3. Green chillies, chopped           -       3 nos


4. Onions, chopped                     -       1 no


5. Urad dal                                   -       1 tsp


6. Chana dal                                        -       1 tsp


7. Mustard seeds                         -       ½ tsp


8. Cumin seeds                            -       ½ tsp


9. Hing                                         -       pinch


10. Red chillies, dry                       -       2 nos


11. Oil                                            -       2 tbsp


12. Coconut, grated                       -       1 cup


13. Coriander leaves                      -       1 bunch

Directions:

1. Peel the outer skin of the jackfruit and cut them into length wise juliennes. Boil them and keep aside.


2. Heat some oil in pan (preferably coconut oil) and when it become hot, add red chillies, mustard seeds, cumin seeds, chana dal, urad dal, hing, curry leaves, chopped onions, salt and sauté until the onions are lightly translucent.


3. Add green chillies, ginger, boiled jackfruit juliennes and toss well.


4. Add grated coconut, toss once and switch off the flame.


5. Garnish with finely chopped coriander leaves.


6. Serve hot with sambar rice.

Do try this delectable and appetizing dish. To get hold of some of your favorite recipes, do click on: www.vahrehvah.com You could always reach me at my below links:

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