You are one skillet and a few minutes away from this simple jackfruit stir fry. This is a classic South Indian style of stir-fried vegetable dish called, “poriyal”, “thoran”, or “palya” (just regional variation in the names). Traditionally made with fresh young jackfruit, I’ve used the canned variety, which is easily available in most well-stocked grocery stores these days. A quick and easy side dish, full of distinct flavors.
1 can of young green jackfruit (in brine or water)
1 tbsp coconut oil
1 tsp black mustard seeds
1 tsp chana dal (split chickpeas) (optional)
1-2 Thai chilies or seranno peppers, slit lengthwise
3-4 fresh curry leaves (optional)
1 tsp ground turmeric
Salt, to taste
2 tbsp grated coconut (fresh or frozen, thawed)
Drain the young jackfruit from a can and rinse under running water for a few seconds
Transfer the jackfruit pieces to a large bowl and using a fork, potato masher or your fingers, pull them into shreds. You can also use a mortal and pestle for this step. Set the shredded jackfruit aside
Heat coconut oil in a heavy skillet over medium heat, and when hot, add the mustard seeds. Wait for the mustard seeds to pop and then add the chana dal (if using), curry leaves (if using) and chili peppers. Stir for a minute
Stir in the shredded jackfruit, reduce heat
Sprinkle the ground turmeric and stir well to combine
Season with salt and continue to cook for another 5-7 minutes, stirring occasionally
Turn off heat and stir in the grated coconut
Serve with rice, curry or flat bread. This can be eaten hot or at room temperature.
More about Anusha:
Having lived in many countries, Anusha considers herself a “Global Citizen”. She grew up vegetarian and has been vegan for over 5 years. She is passionate about animal welfare, the environment, and healthy living. She loves potatoes, traveling, photography and dogs. Her goal is to inspire everyone to eat clean and nutritious food.