Marinating The Kathal
Begin your culinary journey by preparing the raw jackfruit. A crucial first step involves coating the jackfruit pieces generously with mustard oil. This
not only aids in preventing stickiness during preparation but also forms the base for the subsequent spice infusion. After applying a good amount of mustard oil to your hands, knife, and cutting board to manage the sticky nature of the fruit, carefully cut the jackfruit in half. From these halves, meticulously remove the inner white core, which is known for its sticky consistency. Next, separate the fleshy pod from the skin and dice it into uniform cubes. These prepared cubes are then transferred into a wide vessel, where they are thoroughly mixed with more mustard oil, degi red chili powder, turmeric powder, and salt to taste. This marination process should ideally last for about 20 to 25 minutes, allowing the flavors to begin penetrating the jackfruit.
Pressure Cooking Jackfruit
Once the raw jackfruit has had adequate time to marinate, the next phase involves tenderizing it through pressure cooking. For this stage, you will need a pressure cooker. Into the cooker, add the marinated jackfruit pieces, along with sufficient water to cover them and a pinch of salt for seasoning. To impart a subtle aroma, include two bay leaves and a few cloves. Secure the lid of the pressure cooker and allow it to cook for two to three whistles, or until the jackfruit reaches a tender consistency. It is important that the jackfruit becomes soft but does not turn overly mushy. After cooking, carefully release the pressure, remove the cooked jackfruit from the cooker, and set it aside for the subsequent frying step. Ensure any excess water is drained.
Frying The Cooked Jackfruit
Following the tenderization in the pressure cooker, the jackfruit pieces are now ready for frying. This step is key to developing a pleasing texture and a slightly nutty flavor profile. Heat a generous amount of oil in a kadai or a deep frying pan over medium-high heat. Once the oil is sufficiently hot, carefully add the boiled and drained jackfruit cubes. Fry these pieces, stirring occasionally, until they achieve a beautiful golden brown hue on all sides. This process helps to firm up the exterior of the jackfruit, providing a delightful contrast to the soft interior. Once they are perfectly golden, remove the fried jackfruit pieces from the kadai and place them on a plate or tray lined with absorbent paper to drain any excess oil. Set these aside; they will be incorporated into the flavorful masala later.
Crafting The Rara Masala
The heart of this dish lies in the preparation of the 'rara' masala. In a handi or a heavy-bottomed pot, heat a combination of mustard oil and refined oil. Once the oil is hot, add whole spices like dry red chilies, fenugreek seeds, cumin seeds, fennel seeds, black peppercorns, and a bay leaf. Let these spices splutter and release their aromas. Next, introduce thinly sliced onions and a couple of whole cloves, sautéing them for about three to four minutes until they turn translucent. Now, incorporate the ground spices: turmeric powder, degi red chili powder, and coriander powder, along with a tablespoon of ginger-garlic paste. Cook this mixture for another two to three minutes until the raw smell of the spices disappears. Add finely chopped coriander stems and slit green chilies, followed by a quarter cup of beaten curd. Cook this mixture thoroughly until it is well combined and the oil begins to separate from the masala. Stir in half a cup of tomato puree and water, mixing well. Finally, add the fried jackfruit pieces, salt to taste, a touch of sugar, and about a third cup of water. Simmer this mixture on low heat until the jackfruit is fully cooked and the gravy has thickened to your desired consistency. Garnish generously with a sprig of fresh coriander leaves before serving hot.
