Idichakka Podi Thooval

Idichakka Podithooval (Tender Jack-fruit fry - Kerala Style)

Ingredients

1. Idichakka (Tender Jack-fruit) - 1 cut in to small pieces (I used pre-cut frozen packets)
2. Coconut Scrapped (Shredded) - 1 cup
3. Turmeric - 1/2 tbsp
4. Salt - To Taste
5. Green Chillies - 4-5 nos
6. Shallots (Cheriyulli) - 4-5 nis

For Tempering

1. Urad Dal: 2 tbsp
2. Mustard: 1 tbsp
3. Dry Red chillies: 2-3 nos
4. Coconut Oil: 1-2 tbsp
5. Curry Leaves - 1 sprig

Method

1. Boil cut tender jack (idichakka) pieces with salt and turmeric until cooked fully.
2. Strain excess water in a colander, allow to cool down
3. Once cool, mash (press) the tender jack pieces until all the water oozes out completely and the pieces are shredded. Keep aside
4. Grind coconut, shallots and green chillies coarsely ( a few seconds will do) and keep aside.
5. In a kadai, temper urad dal, mustard, red chillies and curry leaves with a pinch of salt using coconut oil. Tender Jack was boiled in salt and so we dont need to add too much again. A pinch will do
6. Mix the ground coconut paste, ans saute for 5 seconds
7. Mix the boiled, strained, pressed and shredded tender jack in to the kadai and mix well
8. Allow to coook for few mins in low/medium flame mixing well in between so that the coconut is incorporated in to the jackfruit pieces.
9. Allow to cook in low flame until jackfruit pieces are completely dry. Add 1-2 tbsp of coconut oil for aroma.