Virat Indian Recipes

Virat Indian Recipes

Thiyyal (Jackfruit Seed Curry)

  • Serves: 10
  • Pressure Cooking Time 2 minutes
  • Source:
    Manufacturer Exporter of Pressure Cookers


vegetable oil
5 tbsp
coconut grated
3 cups
coriander seeds
2.5 tbsp
curry leaves
1 sprig
7 cups
jackfruit seeds peeled and cut into quarters
0.250 kg
red gram
1.25 cups
green chillies slit
2 tbsp
turmeric powder
1/2 tsp
red chilli powder
2 tbsp
drumsticks peeled, cut into 5 cm pieces and halved
tamarind soaked in 1.5 cups hot water for 15 minutes and pulp extracted
30 g
vegetable oil for Tempering
3 tbsp
mustard seeds for Tempering
1 tsp
madras onions (chopped) for Tempering
curry leaves for Tempering
2 sprigs


Heat oil in a pan for about 2 minutes. Add coconut, coriander seeds and curry leaves. Stir fry till coconut is golden brown. Remove and grind into a paste, adding a little water (1 cup) from time to time. Put 4 cups water, jackfruit seeds, red gram, green chillies, salt, turmeric and chilli powders in cooker. Stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes. Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure. Open cooker. Add drumsticks, tamarind pulp and remaining water (2 cups). Place cooker on high heat and bring to a boil. Reduce heat and cook till drumsticks are tender (approximately 10 minutes), stirring occasionally. Add ground paste and bring to a boil, stirring constantly. Remove cooker from heat. For tempering, heat oil in a pan for about 1 minute. Add mustard seeds. When crackling, add onions and curry leaves. Fry till onions are transparent and pour over thiyyal. Stir. Serve hot.

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