Last Updated on 2 months by Neha Deshmukh

Jackfruit Peanut Curry Recipe – Authentic Indian Jackfruit Recipe

Introduction

Oh, jackfruit! It’s such an underrated ingredient, isn’t it? For years, I was a little intimidated by it, but once I discovered how versatile it is, I was hooked. This Jackfruit Peanut Curry (or chakkai kurma as my grandmother used to call it) is a family favorite – a warm, comforting dish packed with flavor and texture. It’s a little bit of work, but trust me, the end result is so worth it. It’s a taste of home, and I’m excited to share it with you!

Why You’ll Love This Recipe

This curry is more than just delicious; it’s a celebration of flavors and textures. The young jackfruit takes on the flavors of the spices beautifully, and the peanuts and cashews add a lovely richness and satisfying crunch. It’s a hearty, wholesome meal that’s perfect with roti or rice. Plus, it’s a fantastic way to explore a unique ingredient and add some variety to your Indian cooking repertoire.

Ingredients

Here’s what you’ll need to make this amazing Jackfruit Peanut Curry:

• 1 small Raw Jackfruit (about 500g)
• ¼ cup Raw Peanuts
• 15-20 Cashew Nuts
• 2-3 teaspoons Jaggery (or brown sugar)
• 5 Dried Red Chilies
• ½ – 1 teaspoon Red Chili Powder (adjust to your spice preference)
• 2 tablespoons Fresh Scraped Coconut (or unsweetened desiccated coconut)
• 3 tablespoons Buttermilk
• 1 tablespoon Chopped Coriander
• 1 tablespoon Oil
• ¼ teaspoon Mustard Seeds
• ½ teaspoon Turmeric Powder
• 2 pinch Asafoetida (Hing)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Jackfruit: Choosing & Preparing Raw Jackfruit

Finding the right jackfruit is key. You want young green jackfruit – it should be firm to the touch and not smell overly sweet. It’s usually available in Asian grocery stores or sometimes even larger supermarkets. Preparing it can be a little sticky! Always oil your hands and the knife before cutting.

Peanuts & Cashews: The Protein Powerhouse

Using raw peanuts and cashews is important for the texture and flavor. They’ll soften during cooking and add a lovely creaminess to the curry.

Spices: The Heart of the Curry – Mustard Seeds, Asafoetida & Turmeric

Don’t skimp on the spices! Mustard seeds add a lovely pop, asafoetida (hing) gives it that authentic Indian flavor (more on that later!), and turmeric provides color and health benefits.

Regional Variations: Exploring Different Curry Bases

While this recipe is fairly standard, you’ll find variations across India. Some regions use a tomato-based curry, while others might add a touch of tamarind for tanginess. My family’s version leans towards a simpler, more rustic flavor profile, letting the jackfruit and peanuts really shine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak it up: Start by soaking the peanuts and cashew nuts separately in water for 4-6 hours. This helps them soften and cook evenly.
2. Jackfruit Prep: While those are soaking, prepare the jackfruit. Oil your hands and a sharp knife generously. Cut the jackfruit into 1cm cubes. Then, soak the jackfruit pieces in a mixture of buttermilk and water – about 3 tablespoons buttermilk to 2 cups of water – to prevent discoloration.
3. Pressure Cook: Drain the soaked peanuts and cashew nuts. Pressure cook the cashew nuts with about 1 cup (240ml) of water and the peanuts with ¾ – 1 cup (180-240ml) of water until they are soft. Usually 2-3 whistles on medium heat does the trick.
4. Tempering Time: Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the turmeric powder, asafoetida, and dried red chilies. Be careful not to burn the spices!
5. Sauté the Jackfruit: Add the chopped jackfruit pieces to the pan and sauté for 3-4 minutes. Cover the pan and cook for another 7-8 minutes without adding any water. This helps to develop the flavor.
6. Simmer to Tender: Add enough water to just submerge the jackfruit. Cover the pan again and simmer until the jackfruit is tender – this usually takes about 15-20 minutes.
7. Bring it Together: Now for the magic! Add the cooked peanuts, cashews, salt, jaggery, chili powder, coconut, and coriander to the pan. Mix everything well.
8. Adjust & Serve: If the curry is too thick, add a little more water to reach your desired consistency. Simmer for another 2-3 minutes, then serve hot with roti or rice.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Right Jackfruit Texture

The key is to cook the jackfruit until it’s tender but still holds its shape. You don’t want it to become mushy.

Balancing Sweetness & Spice

Jaggery adds a lovely sweetness that balances the spice. Feel free to adjust the amount to your liking. If you don’t have jaggery, brown sugar works well too.

Perfecting the Tempering (Tadka)

The tempering is crucial for the flavor. Make sure the mustard seeds splutter before adding the other spices. This releases their aroma and flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild to Spicy

Adjust the amount of red chili powder to control the spice level. Start with ½ teaspoon and add more to taste.

Festival Adaptation – Serving During Special Occasions

My aunt always adds a sprinkle of pomegranate seeds when serving this during festivals – it adds a beautiful color and a burst of freshness.

Serving Suggestions

This Jackfruit Peanut Curry is fantastic with:

• Roti (Indian flatbread)
• Steamed Rice
• A side of yogurt (raita)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best way to cut and prepare raw jackfruit?

Oiling your hands and knife is essential! It prevents the sticky sap from sticking to everything. Cut it into manageable pieces and soak it in buttermilk to prevent discoloration.

Can I use roasted peanuts instead of raw peanuts?

While you can, the texture won’t be quite the same. Raw peanuts soften and become creamier during cooking. Roasted peanuts will retain more of their crunch.

What can I substitute for jaggery in this recipe?

Brown sugar is a great substitute for jaggery. You can also use maple syrup, but it will slightly alter the flavor.

How can I adjust the consistency of the curry?

Simply add more water to thin it out, or simmer it uncovered for a few minutes to thicken it up.

Is asafoetida (hing) essential for this recipe, and what does it add?

Asafoetida has a unique, pungent aroma that adds a depth of flavor to Indian dishes. It’s not essential, but it really elevates the curry. If you can’t find it, you can omit it, but the flavor will be slightly different.

Can this curry be made ahead of time?

Yes! The flavors actually develop even more overnight. Just store it in the refrigerator and reheat before serving.