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Food talk Pushpesh Pant
Kathal Malayali
Kathal (cleaned and cut in 250g small bite sized pieces) Hing a pinch Tuvar daal (soaked in water 1 tsp for 15 minutes) Dhaniya powder 2 tsp Imli (tamarind) extract 1 tsp Sugar 1 tsp Jira powder 1 tsp Lal mirch ka powder 1/2tsp Haldi powder ½ tsp Salt to taste Method Heat oil in a thick-bottomed pan or karahi and when it reaches smoking point, reduce flame and put in the hing. Stir briskly and add the kathal pieces. Fry till dark brown stirring regularly. Add the tuvar daal soaked in water. Then dissolve all the powdered spices, along with salt and sugar in a cup of warm water and pour over the jackfruit. Stir in the imli extract, mix well, cover and cook on low medium heat till done. Uncover and stir once or twice to ensure that nothing sticks to the bottom of the pan.
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North
of the Vindhyas and river Narmada, kathal or jackfruit is a
special (often considered bothersome!) vegetable. On the West coast
and deeper down South, phanas or chakka, as it is called
it is relished both as fruit and vegetable, cooked as dry curry and
also with gravy. We have always enjoyed our own (read North Indian)
recipes and cant have enough of kathal ki biryani and kathal
ke kebab but must confess that when we came across a very easy to
prepare Kerala recipe we couldn’t resist trying it out at the
earliest opportunity.
Ingredients