Chakka Curry

Ingredients

• - 400g jackfruit curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. 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. Cook jackfruit with coconut: In a pan add parboiled jackfruit and coconut paste. Mix well. Cook on medium heat 8-10 minutes.
4. Add spices and water: Add 1 tsp red chilli powder, half tsp turmeric, salt and half cup water. Simmer 5 minutes.
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. Add shallots: Add 10 sliced shallots to the tempering. Fry 6-8 minutes until golden.
7. Add to jackfruit: Pour tempering over the jackfruit curry. Mix well.
8. Simmer together: Cook on medium heat 5-8 minutes until everything is well blended and the curry is thick.
9. Check jackfruit: Should be very tender and well flavoured throughout.
10. Serve: Adjust salt. Chakka curry is a popular Kerala vegetarian dish especially in summer. Serve with steamed rice.