Coconut Milk Indian Kerala Vegetarian Young Jackfruit

Young Jackfruit Curry With Coconut Milk | Kerala Vegetarian Recipe

Young jackfruit turned into a rich creamy & delicious curry…

Young jackfruit is widely available in Kerala & other tropical places, and a variety of dishes can be prepared with it. In fact, it has turned into a vegetarian meat substitute. Young jackfruit has a neutral taste that makes it ideal for adding to different kinds of dishes.

In Kerala thoran- stir fry with coconut, puzhukku- jackfruit cooked with ground coconut, curries & chips are made out of young jackfruit. In Canada, frozen young jackfruit is available in Indian stores. The other day, I bought it & turned that into a curry.

This was the first time, I’ve cooked with young jackfruit. I made a curry, and added coconut milk towards the end that has made this curry rich & creamy.

This curry goes well with rice & chapati.

Young Jackfruit Curry With Coconut Milk | Kerala Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 5 People
For cooking jackfruit
  • Young jackfruit, diced- 3 cups
  • Salt- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Water- 1 cup
For making curry
  • Coconut Oil- 1 tbsp
  • Shallots, chopped- 3 large or 1 onion chopped
  • Garlic, chopped- ½ tbsp
  • Ginger, chopped- ½ tbsp
  • Green chilies, chopped- 2
  • Curry leaves- 10 leaves
  • Tomatoes, chopped- 2
  • Kashmiri chili powder- 1½ tsp
  • Turmeric powder- ⅛ tsp
  • Fennel powder- 1 tsp
  • Garam masala- 1 tsp
  • Coriander powder- 2 tsp
  • Salt- 1 tsp
  • Water- 1 cup
  • Thick coconut milk- ½ cup
  • Curry leaves to garnish
  1. Frozen diced young jackfruit is available in most Indian or Asian stores.
  2. Don't use ripe jackfruit for making this curry, young jackfruit has to be used, has a neutral taste & flavor.
  3. Frozen diced jackfruit will be cleaned well, I rinsed it in water.
  4. Add to a clay pan or regular saucepan.
  5. Add salt, turmeric powder & water, combine well.
  6. Place the pan over medium heat & cook covered till the jackfruit has cooked well & turns soft.
  7. If you prefer, you can slightly mash the jackfruit using a spoon & keep it aside.
  8. I used the same clay pan for making the curry.
  9. Place the pan over medium heat, add oil.
  10. Add shallots chopped, ginger, garlic, green chilies, curry leaves & ½ tsp salt.
  11. Cook till shallots turn golden in color.
  12. Add chopped tomatoes, combine well.
  13. Cook covered till tomatoes have mashed up.
  14. Add all the spices: Kashmiri chili, turmeric, fennel, coriander powder, garam masala & ½ tsp salt.
  15. If you want this curry to be spicy, add regular hot chili powder.
  16. If you have meat masala, spices can be replaced with that- around 2 tbsp.
  17. Combine well & cook for 2 minutes.
  18. Add 1 cup water & let the gravy come to a boil.
  19. Add the cooked jackfruit, combine well.
  20. Cook covered for a few minutes.
  21. Add thick coconut milk, combine well & cook for 2 minutes.
  22. Garnish with curry leaves.
  23. Take the pan off the heat & keep it covered for a few minutes.
  24. This curry can be enjoyed with rice, chapati, appam, etc.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...