Mangai Palakottai Kuzhambu (Raw Mango Jackfruit Seed Curry)

Method:

Combine the chopped jackfruit seeds, onion, green chillies, curry leaves from 1 sprig, turmeric powder and red chilli powder in a heavy-based pan (traditionally this is prepared in a clay pot known as an uruli). Pour over just enough water to barely cover the ingredients then set over low heat.

Cook gently until the water just begins to boil then reduce to a simmer and cover. Cook for 8–10 minutes until the onions and jackfruit seeds are soft.

Add in the chopped mangoes, mix well to combine and continue to cook, covered for 8–10 minutes, until the mangoes are soft.

Season to taste with salt and mix well to combine.

Add the coconut paste, mix well to combine then continue to cook over low heat.

As the curry ingredients come together and the mixture becomes thick take off the heat.

For the tempering: in a tempering pan melt the coconut oil. Once hot add the mustard seeds and the dry red chilli, sliced in half lengthways.

As the mustard seeds splutter add the curry leaves from 1 spring along with the shallots.

Cook over low heat until the shallots are golden brown and crisp. Take the pan off the heat then stir in the ground turmeric.

Pour the tempering mixture on top of the prepared curry, gently mixing it together.

Drizzle 1–2 tsp coconut oil and garnish with a sprig of fresh curry leaves.

Serve hot with rice or with breakfast recipes like idli or dosa or even chapati.

Mangai Palakottai Kuzhambu (Raw Mango Jackfruit Seed Curry)

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