Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, katol karifurore. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Katol Karifurore is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Katol Karifurore is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have katol karifurore using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Katol Karifurore:
- Make ready 1 cup jackfruit seeds
- Get 2 small purple sweet potatoes, peeled and cubed
- Take 1 tsp oil
- Make ready 1/2 tsp cumin seeds
- Prepare sprig yuzu leaves or curry leaves
- Take 2 ”, 30g (1oz) ginger, peeled and grated
- Make ready 1 large onion, peeled and finely chopped
- Take 2 chillies – I used 1 jalapeno and 1 rocket, slit but left whole
- Prepare 1/2 “, 1 cm turmeric, peeled and finely grated
- Make ready 1 tsp garam masala
- Make ready 3 tamarind pods, shelled and soaked in warm water for 5 minutes
- Make ready 60 g (2 oz) sprouting cauliflower
- Get 1 head baby romensco, split into florets
- Take 1/2 red grapefruit juiced
- Prepare To blend
- Take 1 small can, 165ml (5.6 fl oz) coconut milk
- Take 2 tbsps poppy seeds
- Prepare To decorate
- Prepare fennel flowers
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Instructions to make Katol Karifurore:
- Boil the jackfruit seeds and sweet potato for 10-15 minutes until tender. Drain and set aside.
- Dry roast the poppy seeds until fragrant. Cool and blitz into a fine powder. Add the coconut milk to the poppy seed powder and blitz again. Add a little water until a smooth paste.
- Heat a skillet and add the oil. Add the cumin seeds and yuzu leaves. Once the seeds crackle add the ginger and saute until aromatic.
- Add the chopped onions, green chillies and fry until the onions are soft and golden
- Add the jackfruit seeds, sweet potato, turmeric and garam masala and fry for about 2 minutes.
- Add the coconut paste and fry for another 3-5 minutes. Add the tamarind paste, romenesco and simmer for 5 minutes. Add the sprouting cauliflower and cook for a further 5 minutes.
- Stir in the grapefruit juice, add the fennel flowers, stir and serve.
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