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Raw Jackfruit Sabzi (South Indian Style)
Low-GI raw jackfruit curry, ideal for diabetes support. High in prebiotic fibre and gut-cleansing benefits.
Here's the podcast summary
Ingredients
Raw jackfruit (cubed): 1 cup
Coconut oil: 1 tsp
Mustard seeds: 1⁄2 tsp
Urad dal: 1⁄2 tsp
Curry leaves: 1 sprig
Hing (asafoetida): a pinch
Green chili (slit): 1
Grated coconut: 2 tbsp
Turmeric powder: 1⁄4 tsp
Salt to taste
Method
Pressure cook raw jackfruit pieces with a pinch of turmeric for 2 whistles.
Drain and set aside.
In a pan, heat the coconut oil.
Add mustard seeds and let them splutter.
Add urad dal and saute until golden.
Toss in curry leaves, green chilli, and a pinch of hing.
Add cooked jackfruit and saute gently for 5 minutes.
Mix in grated coconut, adjust salt, and cook for 2 more minutes on a low flame.
Serve warm with steamed red rice or millet.
Benefits:
Excellent for glycemic control, inflammation, and digestion.
Fibre-rich, gut-calming, and satiety-boosting.
The fibre from jackfruit enhances prebiotic activity and supports glycemic balance.
Who Can Eat It:
Ideal for diabetics, PCOS, and gut-sensitive individuals.
Ideal For:
Lunch or early dinner.
Best Time to Consume:
With lunch or dinner.
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