Authentic Spicy Raw Jackfruit Ghee Roast Curry | Kathal Ghee Roast Ki Sabji With Coconut 

Jackfruit Ghee roast is a popular dish from Mangalore and has gained some more popularity in recent years.

How to Make Kathal Ghee Roast

This spicy curry made from raw jackfruit roasted in pure Desi ghee which is clarified butter with a blend of aromatic spices is a perfect dish for any special occasion.

Jackfruit is a tropical fruit that is taken as a vegetable in its raw form and is very popular among vegetarians as a substitute for meat, not for its taste but because of its texture.

Ingredients Used to Make Kathal Ghee Roast

To make Kathal Ghee roast prefer to use fresh tender raw Jackfruit basically a baby Kathal. Frozen or canned raw Jackfruit can also be used to make Kathal curry, which is boiled and then canned.As Kathal ghee roast is a South Indian recipe, thus the ingredients used are mainly the ones that are used in any South Indian cuisine like Tamarind, Coconut, and Curry leaves. But here in this recipe of Jackfruit Ghee roast, we have used the best combination of both south and north Indian tastes and techniques of cooking a curry. But of course, Ghee remains the main star ingredient that will only be replaceable with an Oil if you are making a vegan version of this Jackfruit curry.

Benefits of Kathal

Jackfruit has a wonderful ability to absorb flavors and is rich in fiber, vitamins, and minerals which make it a healthy option for any form of diet plan.

What is a traditional recipe for Kathal Ghee roast

The recipe of Jackfruit Ghee roast was made as a vegetarian way to replicate chicken or mutton Ghee roast which is again a very popular dish among meat lovers and you can say it is an original recipe from which Kathal ghee roast recipe is derived.

Serving Jackfruit Ghee Roast Curry

Kathal Ghee roast has a thick gravy base, so it can be best served with a Roti, Paratha,, Naan and Biryani

• Snacks
• Bakery
• Rice Bowl
• Breakfast

More Kathal/raw Jackfruit recipes and veg dishes that you would like – Kathal Biryani, Butter Palak Paneer, Chilli Potato, Dahi Lauki Sabji, Shahi Masala Karela, Mixed Veg Kofta Curry, Soya Keema and more.

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Video Recipe Jackfruit Ghee Roast Curry

Jackfruit Ghee Roast Curry Recipe

Authentic Spicy Raw Jackfruit Ghee Roast Curry | Kathal Ghee Roast Ki Sabji With Coconut 

Authentic recipe of Manglore

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course curry

Cuisine south Indian

Servings 4

Calories 1315 kcal

Ingredients

  

MASALA

• 4 Dry red chillies / Sukhi Lal mirch
• 1 +1/2 tsp Coriander seeds / Dhaniya
• 1 tsp Fenugreek seeds / Methi Dana
• 1 tsp Fennel seeds / Saunf
• 1 +1/2 tsp Cumin / Zeera
• 4 Cloves / Loung
• 12-15 Peppercorn / Kali mirch
• 1/4 tsp Salt / Namak
• 8 Garlic Cloves / Lasan
• 1 inch Ginger / Adrakh
• 1/2 cup chopped Fresh Coconut pieces / Nariyal
• 1 +1/2 tsp Kashmiri red chilli powder

FOR COOKING

• 3 tbsp Clarified butter / Desi ghee
• 2 Bayleaves / Tej patta
• 1/2 tsp Cumin / Zeera
• 2 chopped Onions / Pyaz
• 700 gm Raw Jackfruit / Kathal
• As per taste Salt / Namak
• 1/2 tsp Turmeric / Haldi
• 1/2 cup Curd / Dahi
• 1 tsp Tamarind pulp / Imli Ka guda
• 1 tbsp Jaggery / Gud
• 1/2 tsp Garam masala
• Some fresh Coriander / Hara dhaniya

Instructions

 

• To make the spice mix in a Pan add dry red chilies, Coriander seeds, Fenugreek seeds, Fennel seeds, Cumin seeds, Cloves, Peppercorns and Salt.
• Over a low heat stirring continuously roast spices for just a minute or two or till you hear a crackling sound, spices get little crisp and turn aromatics.
• Next, add Garlic Cloves and Ginger. Continue roasting on low for another 30-40 seconds and then add Coconut pieces.
• After adding Coconut roast for another 30 to 40 seconds and then switch off the stove.
• Let the spice mix cool down. and then grind it into a fine powder.
• Next in a pressure cooker heat Ghee. In this hot Ghee over low heat add Bayleaves and Cumin.
• After the Cumin crackles for a few seconds add chopped Onions.Saute Onions stirring occasionally on medium to high till translucent.
• Add pieces of Kathal along with Turmeric .and Salt. Sauté stirring occasionally for about 5 minutes or till Kathal gets a little crisp and golden brownish.
• Add the ground spice mix and now continue sautéing on low for another 5 to 7 minutes.
• Now add Curd and continue cooking till Curd comes to a boil. Next drop about 3 cups of Water, Jaggery powder, and Tamarind Water made from Tamarind pulp.
• Give it a stir and pressure cook on medium to high for 5 minutes.
• Sprinkle Garam masala and garnish with some fresh Coriander before serving.

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