Idichakka Podithooval (Tender Jack-fruit fry - Kerala Style)
Ingredients
- Idichakka (Tender Jack-fruit) - 1 cut in to small pieces (I used pre-cut frozen packets)
- Coconut Scrapped (Shredded) - 1 cup
- Turmeric - 1/2 tbsp
- Salt - To Taste
- Green Chillies - 4-5 nos
- Shallots (Cheriyulli) - 4-5 nis
For Tempering
- Urad Dal: 2 tbsp
- Mustard: 1 tbsp
- Dry Red chillies: 2-3 nos
- Coconut Oil: 1-2 tbsp
- Curry Leaves - 1 sprig
Method
- Boil cut tender jack (idichakka) pieces with salt and turmeric until cooked fully.
- Strain excess water in a colander, allow to cool down
- Once cool, mash (press) the tender jack pieces until all the water oozes out completely and the pieces are shredded. Keep aside
- Grind coconut, shallots and green chillies coarsely ( a few seconds will do) and keep aside.
- 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
- Mix the ground coconut paste, ans saute for 5 seconds
- Mix the boiled, strained, pressed and shredded tender jack in to the kadai and mix well
- 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.
- Allow to cook in low flame until jackfruit pieces are completely dry. Add 1-2 tbsp of coconut oil for aroma.
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