ingredients for raw jackfruit koora with potato
One of my (ahem) “New Year’s deals” with myself is to expand my culinary repertoire. Let’s call this deal #1, which is proving something of a challenge when combined with deal #2 in which, ideally, I exhaust the stores in the pantry!
One thing I am fully stocked up on is green jackfruit.
I love love love green jackfruit, although I have only tasted it frozen or canned.
I have seen the imposing fresh fruit — huge, whole, piled high in a giant carton at H-mart; those however, were ripe. I dream of finding a fresh unripe specimen;
I can only imagine that elusive taste treat. I know I will love it.
Perhaps someday, the H-mart buyers (are you listening, dear H-mart buyers!?) will smile upon me. It’s good to have dreams!
Meantime I thought I should break out of the jackfruit mold I’ve created — sambhar and Solai’s delicious pirattal are the only jackfruit dishes I can whip up without looking at a recipe. While I love them both — deal #1 says New Year, New Dish, yes? Yes!
In my quest, I happened upon this charming website. I went in through the back door via You Tube, promptly took off my shoes and stayed awhile.
While I did follow the recipe, right down to making the ginger-green chili and mustard-red chili pastes, I must confess that I did add potato to the original, accustomed as I am to the two together. Also, I reduced the amount of oil to a scant 2 tsp — this in keeping with (my omnipresent) New Year’s deal #3 which states: while shrinking my pantry, it wouldn’t hurt to shrink *me* a little too! 
ginger-green chile paste and mustard-red chile paste ~ mixie, mortar, and pestle are packed away and the kitchen-aid does not make a luxurious paste, especially with these tiny mustard seeds, but the taste did not suffer!
frying the dals with aromatic curry leaves and ginger-green chile paste
add the tamarind…
stir mustard-red chile paste into the jackfruit and potatoes ~ almost ready for lunch tomorrow!
yummy mini oat bran pitas make a convenient substitute for chapatis
Chewy jackfruit, creamy potato, crunchy nutty dals, tangy tamarind, pungent mustard, spicy melange of chilies and just a hint of sweet from ginger = heaven in my vantillu!
I loved this recipe video narrated in Telugu with English titles and I know I will be watching more — what a great way to learn a little bit of a new language.
So, Happy New Year Gayatri, and thank you for the delicious recipe!
yep, this is how I often cook — with makeshift recipe card in hand
indosungod said
What a lovely curry Linda. Fresh jackfruit are the best Linda. Courage up and buy a whole one. We will fly over to Boston to finish it up
I have never cooked the canned green jackfruit. This curry is way too tempting.
If you try it ISG, I find boiling the canned jackfruit in several changes of water improves the taste. When I find a fresh one you will be the first to know!!
shammi said
Oooh… you know, this curry sounds lovely, Linda! You know, I’ve only ever eaten ripe jackfruit – and while a perfectly ripe jackfruit, lushly sweet, is definitely the food of the Gods, I’d really like to try unripe jackfruit. I don’t even get it canned around here, so I guess I’ll just have to keep hoping to come across it in some ethnic shop, or try it at a friend’s place if I’m lucky enough…
By the way, what was your address again?
Shammi, you’re welcome anytime!
I am amazed you can’t find canned green jackfruit in UK. If the Indian stores don’t stock it, maybe Thai or some other Southeast Asian market would. Thanks for stopping!
sharmi said
I don’t believe you tried making that traditional koora ! hats off:) looks drool worth! even I have never made this panasapottu koora:)
btw its been so long I came here. worth the visit!
Hi Sharmi, so glad to see you here! Wishing you and your family a very happy new year!