Tender jackfruit curry recipe Kerala style | Idichakka pulingari recipe with step by step photos and video recipe. when april arrives, jackfruit season begins. we get a lot of raw jackfruit, tender jackfruits and bread fruits. we make a lot of dishes with them and here am trying to update as much possible.
In my last post, I said the difference between breadfruit and tender jackfruit. Now, i wanted to tel that there are a lot of difference between raw jackfruit and tender jackfruit. Tender ones are smaller in size which is not yet mature which we call it as idichakka. But raw jackfruit is mature yet unripe one. many people mistake raw jackfruit to tender ones.
in this recipe, I have used idichakka/tender jackfruit. The same method/recipe can be used for making raw jackfruit curry and breadfruit curry.
some of the jackfruit recipes south Indian style:
- Raw jackfruit fry recipe | Chilli chakka recipe | jackfruit chilli recipe
- Jackfruit seeds stir fry
- Chakka Varattiyathu
- Chakka mulakushyam ~ Chakka kootan | raw jackfruit and coconut curry
- Idi Chakka Pulungari ~ Tender Jackfruit Coconut Curry
- Idi Chakka Podimas ~ Tender Jackfruit coconut curry
- kadachakka curry | Breadfruit curry | kada chakka masala curry
- Chakkakuru Muringakka Curry
Tender jackfruit curry recipe:
idi chakka pulingari recipe kerala style
- 2 cups tender jackfruit chopped
- 1 cup tur dal
- 1 medium tomato chopped roughly
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/4 cup coconut
- 1 tsp cumin seeds
- 1/8 cup tamarind extract
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 spring curry leaves
- 2-3 dry red chilli
- 1 medium onion finely chopped
- salt to taste
pressure cook tender jackfruit, tomatoes, dal, turmeric powder, chilli powder, salt and enough water to 3-4 whistles.
grind coconut and cumin seeds to fine paste. open cooker after pressure settles adn add coconut paste to it.
add turmeric extract, water , adjust salt and let it boil for 5 minutes.
heat coconut oil, crackle mustard seeds, curry leaves, red chilli. fry chopped onions until red and add the tempering to the curry.
mix well and serve hot with rice.
take a pressure cooker and add chopped idichakka/tender jackfruit, tomatoes and tur dal(1 cup), add water(2 cups) to it.
turmeric powder, chilli powder, salt is added along with it and mix it well.
close and pressure cook for 2-3 whistles. i have soaked the dal for 10 minutes before cooking. which is not actually needed. but the jackfruit variety you get cooks faster then it may get mashed for 4 whistles. so first stop it with 3 whistles so that you can boil it later if not completely cooked. you can also cook dal separately and add but i find this method easy and better. open it after pressure settles down.
meanwhile, grind coconut and cumin to a fine paste adding very little water.
furthermore, add the ground coconut paste to the cooker and also add tamarind extract. I used 1/2 tsp size tamarind and soaked in 1/4 cup water for 15 minutes.
add 1 cup water to bring it to thin consistency and mix well.
boil it for 5- 10 minutes until raw smell of coconut goes off.
for tempering: heat coconut oil, crackel mustard seeds, curry leaves, red chilli,chopped onions, salt and fry till onions are slightly brown. shallots can be used instead of onions which is our usual way of tempering. this time i used onions. small onions give better taste.
add the tempering to the curry and switch off.
mix well and close. always close the pot after adding tempering so that the flavor sets in with the curry. let it sit for 3-4 minutes undisturbed.
open and serve it fresh and hot with rice and thoran of your choice.