Monday, 27 February 2012




     1)    Tender jackfruit chunks (devoid of peel and core – for tips on cutting tender jackfruit, go to my kadgi talaasan recipe) – 500 gm.
     2)    Tamarind bit – half the size of an olive
     3)    Coconut ½
     4)    Coriander seeds – 2 teaspoon
     5)    Urad dal (split black gram lentils) – 1 teaspoon
     6)    Fenugreek seeds – ½ teaspoon
     7)    Mustard seeds – ½ teaspoon
     8)    Coconut oil – 1 tablespoon
     9)    Curry leaves – 3 sprigs
     10)     Turmeric powder – ½ teaspoon
     11)     Dry hot red chilies – 7 Nos.
     12)     Salt – 1 teaspoon

To Cook:

          Put the tender jackfruit chunks into a pressure cooker. Tip in the salt and the turmeric powder. Pour in enough water to fully immerse the jackfruit chunks. Set the cooker on high heat. As soon as you hear the first whistle, switch off the heat and let cool naturally.

          In the meanwhile, grate the coconut. Break each red chili into 2 pieces. Pluck the curry leaves from their sprigs and set aside. Set a small pan on low heat. Pour in a teaspoon of coconut oil. Tip in the urad and stir till in turns a light brown. Now tip in the coriander seeds and the broken red chilies. Stir for a minute and switch off the heat.

          Put the grated coconut together with the tamarind and also the contents of the pan into a food processor. Grind to rough paste (do not add any water). Open the cooker and take out the cooked jackfruit chunks. Drain off the stock and place the chunks in a mixing bowl and mash nicely. Tip in the ground paste and mix well. Taste and add more salt if required.

          Set a wide cast iron wok on high heat. Pour in the remaining coconut oil. Throw in the mustard seeds. As soon as they are about to finish crackling, tip in the fenugreek seeds. Stir once or twice and tip in the curry leaves. Chuck in the jackfruit mix and stir nicely. Lower the heat to a simmer and cover with a lid. Stir occasionally. Once the chakko is steaming hot, switch off the heat and cover with a lid.

          Serve hot with rice and dali toye or with cherupayar kanji or with porridge.

Bon appétit!!!

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