Tender Jackfruit Buttermilk Curry Recipe

Recipe By Slurrp

Tender Jackfruit Buttermilk Curry is a delicious and creamy South Indian curry made with tender jackfruit pieces cooked in a tangy buttermilk gravy. This vegetarian dish is packed with flavors and is a perfect combination of spices and tanginess. The tender jackfruit adds a meaty texture to the curry, while the buttermilk gives it a creamy and tangy taste. It is best served with steamed rice or roti.

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Vegdiet
1hr 30minstotal
1hr Prep
30minsCook
1hr 30m.total
1hr Prep
30m.Cook
Tender Jackfruit Buttermilk Curry
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Ingredients for Tender Jackfruit Buttermilk Curry Recipe

  • 1/4 cup Tender Jackfruit, Chopped
  • 1/4 cup Buttermilk
  • 1/4 Onion, Chopped
  • 1/4 Tomato, Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Mustard Seeds
  • 0.13 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as required Fresh Coriander Leaves For Garnish

Directions: Tender Jackfruit Buttermilk Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and saut茅 until golden brown. Then add ginger-garlic paste and saut茅 for a minute.
  • STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
  • STEP 4.Add the tender jackfruit pieces and cook for 5 minutes. Then add buttermilk and simmer for another 10 minutes.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to use tender jackfruit for this recipe as it has a meaty texture and absorbs the flavors well.
  • If you don't have buttermilk, you can make it by adding lemon juice or vinegar to regular milk.
  • Adjust the spice levels according to your taste preference.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the curry with steamed rice or roti for a complete meal.
Nutrition
value
839
calories per serving
40 g Fat49 g Protein71 g Carbs16 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    49g
  • Carbs
    71g
  • Fiber
    16g

MacroNutrients

  • Carbs
    71g
  • Protein
    49g
  • Fiber
    16g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    1568mg
  • Iron
    2mg
  • Vitamin A
    79mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    2mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    120mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    28mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    197mg
  • Manganese
    < 1mg
  • Phosphorus
    1272mg
  • Selenium
    26mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp