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Idi chakka Pulungari / Tender Jackfruit Coconut Curry. It is my moms recipe and I love the subtle flavor of jack fruit cooked with semi raw coconut masala.
Tender Jackfruit Coconut Curry /Idi Chakka Pulungari pictorial directions:
- Pressure cook dal until mushy. Put in cubed jack fruit and i have also added mocha (butter beans) but that is optional.
- Goes in Salt, turmeric powder and chilli powder along with it.
- Put in chopped tomatoes, turmeric extract (very little just we like we add for any sambar)
- Add water and Let it come to a boil by then the fresh butter beans and jack fruit would be cooked.
- Grind coconut to a fine paste. (Just the coconut nothing else is needed)
- Add sambar powder. Mix well and give it a boil.
- Heat oil in tadka, splutter mustard seeds, cumin seeds, shallots and curry leaves. Add the tadka to the pulungari.
Idi Chakka Pulungari Recipe:
Idi Chakka Pulungari
Servings: 4 People
Ingredients
- 1/2 cup Tur dal
- 1/2 cup tender jackfruit diced
- 1 tbsp butter beans
- Salt to taste
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 large tomato chopped
- 1 tbsp tamarind water
- 3 tbsp coconut
- 1-2 tbsp sambar powder adjust based on spice level
tadka
- 1/2 tsp cumin seeds
- 1 tsp mustard seeds
- 6-7 medium shallots chopped
- 1 spring curry leaves
Instructions
- Pressure cook dal until mushy. Put in cubed jack fruit and mocha (butter beans)
- Goes in Salt, turmeric powder and chilli powder along with it.
- Put in chopped tomatoes and turmeric extract
- Add water and Let it come to a boil by then the fresh butter beans and jack fruit would be cooked.
- Grind coconut to a fine paste. (Just the coconut nothing else is needed)
- Add sambar powder. Mix well and give it a boil.
- Heat oil in tadka, splutter mustard seeds, cumin seeds, shallots and curry leaves. Add the tadka to the pulungari.
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