Tender Jackfruit Curry

Unripe jackfruit has more protein and fibre and fewer carbohydrates than ripe jackfruit. Raw jackfruit makes for a great ingredient to make curries, dry sabzis and roast. These days, it is a hot favorite of newly turned vegans or vegetarians too, as it looks and gives a similar mouthfeel as meats. Thus, it is popular as vegan meat too.


This curry has a homely feeling and it goes well with rice and chapathi as well as idly and dosai.


  • Tender small jackfruit – 1
  • Onions, finely cut – 1
  • Fennel seeds – 1 tsp
  • 2 tomatoes and 1 onion – ground to paste
  • Ginger garlic paste – 2 tsp
  • Coriander powder
  • Chilli powder
  • Turmeric powder
  • Garam masala powder
    (All the above powders are added according to individual taste.)
  • Curry leaves
  • Coriander leaves
  • Curd – 1/4 cup
  • Oil for cooking


  • Before cutting the raw jackfruit, grease both your hands and the knife with generous amounts of cooking oil to avoid getting stained from the sap.
  • Cut the jack fruit into two. Discard the green skin and the centre stalk part too.
  • Cut the flesh into small cubes and put the cubes into a bowl of water with a tablespoon of buttermilk to prevent it from turning dark in colour.
  • Pressure cook the chopped cubes with water, salt and turmeric powder for 2 whistles.
  • After pressure cooking, drain the water and keep the cooked jackfruit cubes aside.
  • To a pan, add oil and fennel seeds.
  • Add chopped onions and fry until transparent. Add curry leaves.
  • Add ginger garlic paste and fry for a minute.
  • Add the ground onion tomato paste.
  • Fry for another 2 minutes.
  • Add coriander powder, chilli powder and garam masala powder and sauté well.
  • Add curd and cook until the oil is seen floating on top.
  • Now, add the cooked tender jackfruit, little water and cook covered for 5 minutes in medium flame.
  • Check for salt and add water if required.
  • Sprinkle ½ teaspoon of garam masala powder and chopped coriander leaves.
  • Serve with rice, roti or idly.

Herbal Water Karingali Vellam


Recipe contributed by Kauvery well-wisher Mrs. Lavanya Mukil
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We the KWAY editorial team thank Mrs. Lavanya Mukil for her continued support and for sharing her unique, expert, authentic and healthy recipes with us.

This is her 51st recipe and we look forward to many more centuries of recipes with her.

Yours gratefully,
Dr Kavitha
Editorial Team,