Drumstick jackfruit seed curry – A simple south Indian curry prepared in most south Indian kitchens with very little variations. Muringakaya chakkakuru pal curry is the Malayalam name of this dish.
Drumstick and jackfruit seeds are cooked in coconut milk along with some spices till soft, then the first milk is added and seasoned with mustard seeds and curry leaves.
You can also use some garam masala powder. But the recipe shared here not used garam masala in order to preserve the natural flavor of drumsticks. This recipe yield soft, flavorful and juicy drumsticks.
These recipe goes well with rice or even can be have with chapatti.
Let us go to the step by step preparation of murigakka chakka kuru curry (the drumstick jackfruit curry)
- Rinse, peel and chop drumstick one inch long.
- Peel and chop jackfruit seeds to six equal parts.
- Pressure cook drumstick pieces, jackfruit seeds, chopped onion, chopped ginger, slit green chilies, all the dry spices and salt in thin coconut milk. ( one whistle will be enough.)
- Wait till the pressure settle down, open the lid and cook again on high flame till the gravy reduce to half.
- Add first milk and mix well. Switch off the stove immediately once it start to boil.
- Heat oil in an another pan, crackle mustard seeds, saute curry leaves and red chilies for one minute. Pour everything on the top of the prepared curry.
- Yummy drumstick jackfruit seed curry is now ready. Serve with steamed rice.
My Notes On Drumstick Jackfruit curry
- You can also cook this dish in pot method. In that case, add 1 1/2 cup thin coconut milk and cook on low-medium flame until the the vegetables became soft.
- After the addition of thick coconut milk, immediately switch off the stove.