Chettinad Palakkai Kurma – Baby Jackfruit Kurma

Directions

1. 1
   Chop the palakkai into bite sized cubes & keep them immersed in water till use.
2. 2
   Drain the soaking water & transfer the palakkai cubes to a bowl.
3. 3
   Soak whole cashew nuts in hot water for 15 to 20 mins.
4. 4
   Heat a pan.
5. 5
   Heat a pan with oil.
6. 6
   Chop onion and tomato finely and set aside.
7. 7
   Add water till the cubes are completely immersed.
8. 8
   Transfer to a mixie jar & grind to a smooth paste. Set aside.
9. 9
   When hot add cumin, fennel, khus-khus, dry red chilies & dry roast over low flame.
10. 10
    Add mustard seeds and let it crackle.
11. 11
    Add turmeric powder, salt & place the bowl into a pressure cooker.
12. 12
    The spices should be aromatic & slightly change color. Take care not to burn them.
13. 13
    Add onion, tomato, ginger-garlic paste, curry leaf, a pinch of salt & saute till the onion changes color & tomato becomes mushy.
14. 14
    Cook for 2 whistles. It should be parboiled.
15. 15
    Transfer to mixie jar, add fresh grated coconut and 3 to 4 tbsp water.
16. 16
    Add spice paste, 1/4 cup water & bring it to a boil over medium flame. This should take 3 to 4 mins.
17. 17
    Let it cool.
18. 18
    Grind to a smooth paste and set aside.
19. 19
    Add palakkai along with the cooked water & let it boil over medium low flame for 6 to 8 mins.
20. 20
    You can also cook this directly in the pressure cooker itself.
21. 21
    Check for salt at this stage & add more if required. If the kurma looks very thick, add more water to the consistency you prefer.
22. 22
    Add cashew paste and coriander leaves.
23. 23
    Mix well and bring it to one more boil & switch off the stove.
24. 24
    Chettinad Palakkai Kurma is ready.
25. 25
    Serve it as a side dish with sambar/kulambu/mandi or you can also mix it with hot rice and eat it along with a poriyal.