Idichakka Theeyal / Tender Jackfruit Roasted Coconut Curry

Tender jackfruit roasted coconut masala curry/ Idichakka theeyal is made with tender jackfruit pieces, shallots, tamarind and ground roasted coconut masala paste and goes well with rice.

The following ingredients are needed to prepare Idichakka Theeyal / Tender Jackfruit Roasted Coconut Masala Curry.

Ingredients:-

Tender jackfruit.  -1 small
Shallots.               -10
Curry leaves.       -1sprig
Turmeric powder.-1/4 tsp
Tamarind.- a small piece
Water.                  - as needed
Salt.                     - to taste
Coconut oil.         -2 tsp

For grinding Roasted Coconut Masala Paste:-

Grated coconut. -1 cup
Shallots. -5
Curry leaves. -1sprig
Dry red chillies. -6
Coriander seeds. -2 tsp
Fenugreek seeds.-1/4 tsp
Urad dal. -2 tsp
Coconut oil. -1tsp
Turmeric powder.-a pinch

Instructions:-

1). Cut a small tender jackfruit /idichakka. Chop and remove the outer thorny green skin of tender jackfruit and chop the tender jackfruit into small pieces lengthwise. Pressure cook the chopped tender jackfruit pieces adding turmeric powder, required salt and 2 cup of water for 3 whistles. Keep aside the cooked tender jackfruit pieces.

2). Heat a pan and add grated coconut, 1tsp coconut oil, 5 shallots 1sprig curry leaves and roast on low flame. When the grated coconut starts to become golden colour add dry red chillies, urad dal, coriander seeds and fenugreek seeds (methi seeds) into the pan and roast along with grated coconut and shallots until coconut turns golden brown. Switch off the flame and add a pinch of turmeric powder into the roasted ingredients and mix well. Once cooled add all the roasted ingredients in a mixer and grind together to a smooth paste. Keep aside the ground roasted coconut masala paste.

3). In a small bowl soak a small pieces of tamarind in 1/2 cup of warm water. Then squeeze the soaked tamarind in soaked water and extract tamarind juice. Keep aside the squeezed tamarind juice.

Method:-

1). Heat 2 tsp coconut oil in a wide bottom pan. Add thinly chopped shallot slices and 1 sprig curry leaves into the pan and saute in oil on low flame for 2 minutes.

2). Add squeezed tamarind juice, a pinch of salt and 1cup of water into the pan boil on low flame.

3). Add cooked tender jackfruit pieces into the pan. Mix well and boil on low flame for 2 minutes.

4). Add ground roasted coconut masala paste into the pan and mix with cooked tender jackfruit pieces. Boil the curry on low flame for 2-3 minutes and switch off the flame. Transfer the tender jackfruit roasted coconut masala curry to a serving bowl.

Idichakka Theeyal / Tender Jackfruit Roasted Coconut Masala Curry is ready to serve with rice.