Jackfruit Seed Korma Recipe

Jackfruit Seed Korma Recipe

  • To begin making the Jackfruit Seed Korma Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside. This is the korma masala. 

  • Heat a sauce pan on medium heat, bring the water to boil, put  the jackfruit seeds and allow it to boil for 20 minutes.

  • Drain the water and by using a knife peel off the outer part (white part) of the skin and cut into half. Keep it aside.

  • Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds.

  • Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent.

  • Next add the korma masala, along with spice powders-red chilli powder, turmeric, garam masala, coriander powder and salt. Mix well.

  • Saute for 5 more minutes, add the cooked seeds and 1 cup of water and pressure cook for 1 whistle.

  • Switch off the heat and allow the pressure to release naturally and serve hot.

  • Serve the Jackfruit Seed Korma with Malabar parotta or tawa paratha with a glass of Pudina Buttermilk Recipe for a simple weekday meal.

  • editor

    Leave a Reply

    Your email address will not be published. Required fields are marked *