A mildly tempered dish with the light sweetness of tender jackfruit blended in roasted coconut & spices!
Raw jackfruit flesh /chakka- 1/2 kg
Shallots/pearl onions- 3-4, thinly sliced
Green chilies- 2, slit lengthwise
Turmeric powder- 1/2 tsp
Red chili powder – 1 tsp
Cumin seeds- 1/2 tsp
Freshly grated coconut – 1 cup
Whole dry red chilies -2
Mustard seeds- 1/4 tsp
Curry leaves- A sprig
Oil- As needed
Water- As needed
Method: De-seed the jackfruit, clean and wash them. Slice lengthwise into small pieces. In a large pan, add the jackfruit, green chilies, turmeric powder, enough water, & salt. Cook on medium flame until the jackfruit pieces becomes soft and tender. In a grinder, add together the shallots, coconut, and cumin seeds into a coarse smooth paste adding very little water. Add this prepared paste to the chakka and mix thoroughly for 4-5 mins. Remove from flame and keep aside. Heat oil in a pan. Splutter mustard seeds, 1 tbsp of grated coconut, & curry leaves and fry till golden brown. Pour this tempering over the chakka mixture and combine well. Serve hot with steamed rice and enjoy!