Jack fruit is a very large fruit from trees native to South western India and Srilanka. In kerala, there are mainly two varieties of jack fruit-“Varikka”, which has slightly hard inner flesh when ripe and “Koozha” , which has very soft and dissolving inner flesh when ripe.
The skin of the tender jack fruit must be peeled and discarded first. then the whole fruit chopped.
1 tender jack fruit
3 or 4 small onions chopped
3 green chilli chopped
3 dried red chillies(each cut into 3 or 4 pieces)
3 garlic pods
1 teaspoon chopped ginger
1 cup grated coconut
1 teaspoon coconut oil
2 sprigs curry leaves
1 teaspoon mustard seeds
Salt to taste
- Peel the skin of unripe jackfruit.
- Wash properly
- Transfer the chopped jackfruit to a pressure cooker. Pour 1 glass of water and add enough salt. Close the lid. Keep it over the flame. Switch off the stove after one whistle. Keep the cooker aside till the all the pressure released(keep it for 5 to 10 minutes)
- Keep the cooked jackfruit to cool. Drain excess water.
- Take a small amount of cooked jackfruit in a grinding jar of mixi. Just one spin is enough to grind the jackfuit. continue with the remaining jackfruit.
- Tranfer it to another vessel.
- Now take onion, green chilli, ginger , garlic and grated coconut in grinding jar and spin once in the mixi. Do not make a fine paste.
- Keep a frying pan over a low flame. add coconut oil.
- When the oil becomes hot put mustard seeds. Let it pop in the oil.
- Now add red chilli and curry leaves and stir it.
- Now add coconut -chilli -garlic mixture we have prepared, to the oil and stir well for 1 minute, It is to remove the raw taste of chilli and garlic.
- Add jackfruit to the oil and stir well for 2 to 3 minutes.