Ingredients
Method
Finely chop the raw jackfruit.
Pressure cook the vegetable with turmeric and salt.
Grind the coconut and green chillies into a thick paste using very little water.
In a wok, splutter the mustard seeds in coconut oil and roast the urad dal until golden.
Add the curry leaves and hing.
Add the coconut chilli paste and saute for a minute until it loses the raw smell.
Add the cooked jackfruit and cook open on medium heat until it loses the water.
Once it starts to brown and shrink, remove from heat and serve hot with morkuzhambu and rice.
| Main | Spices | Generic |
|---|---|---|
| 1 Lb Raw Jackfruit | 3 tbsp grated coconut | Coconut Oil |
| 5-7 Green Chillies | Salt | |
| 1 tbsp Mustard Seeds | ||
| 1 tbsp Urad Dal | ||
| 4-6 Curry Leaves | ||
| 1 tsp Turmeric | ||
| 1 pinch Hing |
Method
Finely chop the raw jackfruit.
Pressure cook the vegetable with turmeric and salt.
Grind the coconut and green chillies into a thick paste using very little water.
In a wok, splutter the mustard seeds in coconut oil and roast the urad dal until golden.
Add the curry leaves and hing.
Add the coconut chilli paste and saute for a minute until it loses the raw smell.
Add the cooked jackfruit and cook open on medium heat until it loses the water.
Once it starts to brown and shrink, remove from heat and serve hot with morkuzhambu and rice.
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