Hi, I’m Jane. Today, I will show you a way to prepare kerala style jackfruit vegetables in spiced coconut sauce recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kerala Style Jackfruit Vegetables in Spiced Coconut Sauce Recipe
Kerala Style Jackfruit Vegetables in Spiced Coconut Sauce is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Kerala Style Jackfruit Vegetables in Spiced Coconut Sauce is something that I have loved my whole life. They’re nice and they look fantastic.
To bewith this particular recipe, we have to prepare a few components. You can have kerala style jackfruit vegetables in spiced coconut sauce using 15 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kerala Style Jackfruit Vegetables in Spiced Coconut Sauce:
- Make ready 1/2 kg Unripe green jackfruit
- Make ready 1, cut into 1″ long pieces Dsticks
- Make ready 1/2 cup, cut into cubes Raw mango
- Make ready 1, cut into 1″ pieces Potato
- Get 1 cup, cut into 1″ pieces Snakegourd
- Get 1/2 tsp Turmeric powder
- Get 2, slit lenthwise Green chilies
- Make ready 1/2 cup Grated coconut
- Take 1/2 tsp Cumin seeds
- Get 2 Garlic pods
- Get A sprig Curry leaves
- Prepare 1/4 tsp Mustard seeds
- Prepare To taste Salt
- Get As needed Oil
- Get As needed Water
Steps to make Kerala Style Jackfruit Vegetables in Spiced Coconut Sauce:
- Cut the jackfruit bulbs and cut lengthwise into 1″ slices. In a pan, add the veggies- jackfruit, dsticks, raw mangoes, potatoes, snakegourd, chilies, turmeric powder, and salt.Add enough water for the veggies to cook and cover it with a lid
- . In a grinder, grind together the grated coconut, cumin seeds, garlic pods, and half of curry leaves into a coarse paste. Once the veggies are cooked, add the coconut mix and mix well. Simmer for another 5-10 mins, stirring occasionally.
- In a small pan, heat oil. Splutter mustard seeds and curry leaves. Pour this over the vegetable mixture and mix well. Remove from flame and serve delicious chakka aviyal with steamed rice.
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