Katol Karifurore
Katol Karifurore

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, katol karifurore. One of my favorites food recipes. 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 popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Katol Karifurore is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook katol karifurore using 19 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Katol Karifurore:
  1. Prepare jackfruit seeds
  2. Prepare small purple sweet potatoes, peeled and cubed
  3. Get oil
  4. Get cumin seeds
  5. Make ready yuzu leaves or curry leaves
  6. Get ”, 30g (1oz) ginger, peeled and grated
  7. Prepare large onion, peeled and finely chopped
  8. Take chillies – I used 1 jalapeno and 1 rocket, slit but left whole
  9. Get “, 1 cm turmeric, peeled and finely grated
  10. Take garam masala
  11. Take tamarind pods, shelled and soaked in warm water for 5 minutes
  12. Make ready sprouting cauliflower
  13. Make ready baby romensco, split into florets
  14. Make ready red grapefruit juiced
  15. Get To blend
  16. Prepare small can, 165ml (5.6 fl oz) coconut milk
  17. Take poppy seeds
  18. Make ready To decorate
  19. Make ready fennel flowers
Steps to make Katol Karifurore:
  1. Boil the jackfruit seeds and sweet potato for 10-15 minutes until tender. Drain and set aside.
  2. 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.
  3. 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.
  4. Add the chopped onions, green chillies and fry until the onions are soft and golden
  5. Add the jackfruit seeds, sweet potato, turmeric and garam masala and fry for about 2 minutes.
  6. 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.
  7. Stir in the grapefruit juice, add the fennel flowers, stir and serve.

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