A tasty side dish. It’s a summer specialty!
Grated coconut – 1 cup
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Split green chilies – 3
Curry leaves – 2 stalks
Urad dal – ½ tsp
Preparation Time: 30 mins
Cooking Time: 5 mins
Place the diced jackfruit in a pan with a pinch of turmeric. Add a cup of water and cook until tender. Add salt to taste. You can cook this in a pressure cooker also but ensure that the jackfruit pieces do not get mashed. Drain the water out and let it cool. Lightly pound the jackfruit pieces and shred them coarsely.
Heat oil in a pan and add mustard seeds and urad dal. When they splutter, add the split green chillies and curry leaves. Add the coarsely shred jackfruit pieces and stir. Cook for 2-3 mins. Add grated coconut and its ready to serve.
List of Accompaniments:
Tastes great with rice.
Idichakka or tender jackfruit is found normally only in the summer season. Cleaning it can be a tricky affair. You need to get the right kind of tender jackfruit and remove the poky outer portion and the sticky middle portion. Make sure you oil your hands before getting to do this or it can get sticky.
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