Monday, February 27, 2012

Kathal Chana Sabzi / Raw Jackfruit curry with Green horsegrams

Raw jackfruit is one of my favorite vegetables. Ever since I stumbled upon this veggie at the local asian grocery store, I have been making curries of this veggie every week. It is very high in fibre content and very good for the digestive system. I have posted a kathal sabzi in my blog earlier. You can refer to that recipe without the chana. In this recipe, I am adding the chana and the masala is also going to be different. It tastes best when eaten with hot boiled Kerala Red Rice or with any plain white rice.


Green Chana - 1 cup
Raw Jackfruit - 1 can (yields about 2 cups)
Freshly grated coconut - 1/2 cup
Dry red chillies - 4-5
Tamarind pulp - 1 1/2 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp (optional)

For Tempering and Seasoning:

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - A few
Chana Dal - 1 tsp
Urad Dal - 1 tsp
Cilantro - For Garnishing
Salt - To taste


  • Soak the green chana / horsegram for about 3-4 hours until they double up in volume.
  • Rinse the canned raw jackfruit well and cut it into small bite sized pieces.

  • In a blender, grind the freshly grated coconut with the dry red chillies and make a paste.
  • Pressure cook the soaked chana and the jackfruit for upto 3 whistles.
  • In a pan, add the coconut oil and temper it with mustard seeds, chana dal, urad dal, asafoetida and curry leaves.
  • To this add the cooked chana and jackfruit.

  • Then add salt, turmeric powder and red chili powder.
  • Cook for 5-7 minutes. Then add the ground paste and tamarind pulp and cook for another 7-8 minutes until the raw smell leaves.

  • Garnish it with cilantro and serve it hot with Kerala Red Rice or any other cooked white rice. Enjoy!!

  • Adding red chilli powder is optional. I like additional spice and so added it. You can do with the ground red chillies.
  • You can use fresh raw jackfruit too. We do not get fresh ones here and hence we use canned.
  • You can use brown chana if you prefer that to the green one.
  • Coconut oil tastes best for this dish. You can substitute it with olive oil or canola oil as per your preference.