Pilakkai Sodhi or Kurma (Young Jack Fruit Gravy)

Serving: 4 |Type: Chettinad Gravy


Pilakkai -300 grms or (1 can)
Potato -1-2 (optional)
Onion -1 medium (chopped)
Tomato -1 big(chopped)
Coriander Leaves -1tbsp
Salt -to taste



Grated Coconut -½ cup
Green Chili -2 or 3
Red Chili -2-or 3
Aniseed (Sombu) -1/2tsp
Cumin -1/2tsp
Cashew nut -10 or 15
Garlic -3 flakes
Ginger -½ inch
Cloves -2
Water -to grind
Khus Khus  (optional) -1/2tsp


Oil -3tbsp
Aniseed (Sombu) -1/4tsp
Cumin -1/4tsp
Fenugreek -1/4tsp
Red Chili -1
Curry Leaves -few
Cloves -1
Black Stone Flower (Kalpasi) -little
Cinnamon -1/2 inch (optional)


  1. Remove the skin on the vegetables cut into bite size pieces keep it aside in the water.
  2. Take a pressure cooker heat with oil and seasonings fry it withnout burning it.
  3. Add onions sauté well for 1 minute then add tomatoes and salt, sauté for until tomato gets smash.
  4. Now add vegetables cook well about 5 minutes on medium flame.
  5. After the vegetables cook half way add ground paste, mix it well.
  6. Now add 1 cup of water cover the cooker with lid .
  7. Keeps until 2-3 whistle comes turn off the stove.
  8. After cool down the cooker open it check the salt .
  9. If you want it a little more liquid add little more water.
  10. Mix it well cook it for 5 minutes on medium flame.
  11. Garnish with coriander leaves.
  12. Serve with white rice, Chappati or pulav.


  1. Instead of cashew nuts you can use 2 tbsp of pottu-kadalai (fried Bengal Gram Dhal).
  2. You can use any other vegetable like carrot, cauliflower, peas, beans and beet root or a mixture of all together.
  3. Instead of grinding the ginger and garlic you can add ginger garlic paste while the onion are cooking.
  4. Young Jack fruit can be found in Asian supermarkets in the can food section.
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