CHAKKO
A KONKANI TENDER JACKFRUIT SIDE DISH
Ingredients:
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.
Bon appétit!!!
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