Achari kathal kofta ki kadhi (raw jackfruit koftas in pickled yoghurt sauce) Recipe

Cooking Directions

• STEP 1.To make the koftas, grate the raw jackfruit and squeeze out the excess water.
• STEP 2.In a bowl, mix the grated jackfruit with spices, gram flour, and salt.
• STEP 3.Shape the mixture into small balls and deep-fry them until golden and crispy.
• STEP 4.To make the kadhi, whisk yogurt with gram flour, turmeric, and salt.
• STEP 5.In a pan, heat oil and add mustard seeds, fenugreek seeds, and cumin seeds.
• STEP 6.Add chopped onions, ginger-garlic paste, and cook until onions turn golden brown.
• STEP 7.Add achari masala, red chili powder, and cook for a minute.
• STEP 8.Pour the yogurt mixture into the pan and cook on low heat until the kadhi thickens.
• STEP 9.Add the fried koftas to the kadhi and simmer for a few minutes.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to squeeze out the excess water from the grated jackfruit to prevent the koftas from becoming soggy.
• You can adjust the spiciness of the dish by adding more or less red chili powder.
• For a richer flavor, you can add a dollop of ghee while serving the kadhi.

Storage and Serving

• Achari kathal kofta ki kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi and koftas in a pan before serving.
• Serve the dish hot with steamed rice or roti for a complete meal.