Directions
Join me as I guide you through the step-by-step process of preparing this tropical delight. Whether you’re a seasoned chef or just starting your culinary journey, this video is perfect for anyone looking to master the art of cutting kathal. Together, we’ll explore the different varieties of jackfruit and learn how to choose the perfect one for your recipe. I’ll share some useful tips and tricks to help you handle this magnificent fruit like a pro, ensuring you get the most out of its unique texture and flavour.
Get ready to roll up your sleeves as we dive into the proper techniques for cutting and prepping kathal. From tackling its thick and spiky exterior to revealing its golden, sweet flesh, I’ll show you how to navigate this culinary challenge with ease. You’ll learn how to identify the edible parts, remove the seeds, and slice the fruit into perfect bite-sized pieces.
I’ll also share some creative ideas on how to incorporate kathal into various dishes, from savory curries and stir-fries to mouthwatering desserts that will leave your taste buds begging for more. Whether you’re a vegetarian, vegan, or simply an adventurous foodie, this video will inspire you to explore the endless possibilities of kathal in your kitchen. Join me in discovering the rich flavors and versatility of this incredible fruit. So, grab your knife, prepare your cutting board, and let’s embark on this flavorful journey together!
Get ready to impress your friends and family with your newfound skills in cutting kathal or jackfruit at home!
Steps
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Jackfruit when raw is made into a sabji and when it is ripe it is eaten as a fruit. Today we will see how to cut raw jackfruit the right way to avoid any mess. In order to cut raw jackfruit (kacha kathal) you would need a sharp knife, also pick the longest knife that you have in your kitchen. The first step is to prepare a cold bath of iced water in a large container, about 2-3lts. Add 1 tsp salt and 1 tsp turmeric. This would maintain the color of the jackfruit once it is peeled and cut, else it may darken. Apply oil on to the blade of the knife on both sides, do not have oil on its handle as this will make the knife slippery. Also if you are a right hander then apply oil only on your left hand and vice versa. Oil is applied to the blade and the hand so that the sap or milk from the jackfruit which is very sticky and can cause an itchy feeling in your hands cannot stick. Do not rub oil in both hands as many do that that causes the knife to slip. |
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Place kathal on to a chopping board and cut the top end of the kathal where the stem is. So about 1½ inches below the stem once you cut the sticky milk will ooze out so immediately place the kathal on to an old newspaper or a plate to collect the sap. Wait for a minute and then using the cut end of the jackfruit scrape the sap from the fruit. Do not use your knife or hands to scrape off the excess sap. Now turn around and from the bottom of the jackfruit slice the same way as the top, and collect the sap on to a newspaper or a plate. Wait for a minute and then scrape off any milk sticking to it using the cut piece of the jackfruit. |
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Again apply oil on the blade of the knife, both sides. Place the kathal upright on the chopping board and cut it from top to down right from the middle. You will notice that the sap is oozing out only from the center stem of the jackfruit. Let it sit for 30 secs and then scrape off the sap using a piece of the previously cut jackfruit. This is the best way to ooze out any remaining sap from the kathal. Cut again lengthwise to make long wedges of the kathal from both the halves. Now from here on things will get simpler as there would be no sap remaining in the jackfruit |
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Cut jackfruit from the center and place it upright on the chopping board and peel the outer hard skin. Make sure you do not peel off too much. Once peeled, slice them into ½ inch thick slices. And then cut into 1” thick chunks of the kathal and immediately put them in the cold water bath. Repeat the same with the remaining jackfruit. One of the biggest mistakes many do is to trim off the stem of the kathal which is wrong. The chunk of the jackfruit from the center is fibrous and is held together by the top and bottom flesh, so do not cut that. Or else while cooking the fibers of kathal will disintegrate. Place in cold water for 15-20 mins, then remove them to a dry towel to pat dry. Now you can cook kathal ki sabji or store it in the fridge or deep freezer for use later. |
