Chakka Curry

Method

1. 1

   Prepare raw jackfruit: Use 400g young raw jackfruit. Oil your hands and knife. Cut into 3-cm pieces. Parboil in salted water with half tsp turmeric for 15 minutes. Drain.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 3 dried red chillies, 1 tsp coriander seeds and 1 tsp cumin to a smooth paste.

3. 3

   Cook jackfruit with coconut: In a pan add parboiled jackfruit and coconut paste. Mix well. Cook on medium heat 8-10 minutes.

4. 4

   Add spices and water: Add 1 tsp red chilli powder, half tsp turmeric, salt and half cup water. Simmer 5 minutes.

5. 5

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

6. 6

   Add shallots: Add 10 sliced shallots to the tempering. Fry 6-8 minutes until golden.

7. 7

   Add to jackfruit: Pour tempering over the jackfruit curry. Mix well.

8. 8

   Simmer together: Cook on medium heat 5-8 minutes until everything is well blended and the curry is thick.

9. 9

   Check jackfruit: Should be very tender and well flavoured throughout.

10. 10

    Serve: Adjust salt. Chakka curry is a popular Kerala vegetarian dish especially in summer. Serve with steamed rice.