A tasty side dish with rice in Kerala cuisine, made of tender jack fruit, seasoning and grated coconut.
Kitchen tip for Jack fruit:
Only care needs to be taken while cutting the jack fruit is the management of sap which comes out when it is cut. It can be really messy and sticky. Applying any edible oil on ones palms and knife before cutting the fruit will minimize this. Also, finish the cutting and cleaning process in one go. I found Pril liquid good for cleaning the knife.
Serves: 2 - 6
250 g chopped idichakka pieces
1/4 cup water
1/2 to 3/4 teaspoon salt
For coconut mixture:
1/2 cup ( 75 g / 6 – 7 tablespoon ) grated coconut
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
10 cloves finely crushed garlic
Mix all the ingredients ( thenga thirummiyathu ) well and keep aside.
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal
For chopped idichakka:
In a pressure cooker, mix chopped tender jack fruit pieces and 1/4 cup water and cook on high heat for 2 quick whistles. No need to add more water like 1 - inch above the level of chopped jack fruit. Switch off the heat. Allow the cooker to cool naturally and slightly mash cooked jack fruit pieces.
For seasoning & final preparation:
In a wide pan / karahi, heat oil on a medium heat. Add mustard seeds. When they begin to crackle, add cumin seeds and urad dal. Stir for 2 minutes.
Add cooked idichakka pieces, salt to taste and coconut mixture. Stir well for 2 - 3 minutes ( avoid adding extra water ).
Cover with a lid and cook on a low to medium heat for 15 minutes or till done and water completely dries up and fragrant. Open the lid and stir nicely. Serve as a side dish with rice.