Chakko

Cuisines

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Recipe

Ingredients

1 cup	raw jackfruit pieces
1 cup	grated coconut
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander seeds
1 tablespoon	tamarind pulp
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 pinch	asafoetida
1 handful	curry leaves
—	salt to taste

Instructions

1. 1 Chop the raw jackfruit into small pieces.
2. 2 In a pan, dry roast the coriander seeds until aromatic.
3. 3 Grind the roasted coriander seeds, grated coconut, turmeric powder, red chili powder, and tamarind pulp into a smooth paste using a little water.
4. 4 Heat coconut oil in a pan and add mustard seeds.
5. 5 Once the mustard seeds splutter, add asafoetida and curry leaves.
6. 6 Add the jackfruit pieces to the pan and sauté for a few minutes.
7. 7 Add the ground coconut paste to the pan and mix well.
8. 8 Add salt to taste and a little water to adjust the consistency.
9. 9 Cover and cook on low heat until the jackfruit is tender and the flavors are well combined.
10. 10 Serve hot with rice or chapati.