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Idi Chakka Masal Curry

Tender Jack fruit curry
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 3 People
Author: Jinoo Jayakrishnan
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  • 2 cups tender jack fruit - chopped
  • 1/4 cup coconut pieces
  • 2-3 cloves garlic
  • 1/2 tsp fennel seeds
  • 1/2 inch cinnamon
  • 1-2 nos cloves
  • 6-8 medium shallots
  • 1 tbsp coriander powder
  • 3/4 tbsp chilli powder
  • 1/4 tsp pepper powder
  • 1 medium onion - sliced
  • 1/2 tbsp chopped ginger
  • 1 small tomato - chopped
  • 1 long green chilly - broken
  • Salt - to taste


  • 1/2 tsp mustard seeds
  • 1/2 spring curry leaves
  • 1 dry red chilly - broken


  • Cut Tender jack fruit to cubes and put them in buttermilk or water.
  • Heat oil, roast coconut pieces, garlic, fennel seeds, cinnamon, shallots and cloves until coconut and shallots are red.
  • switch off and add coriander powder, chilli powder and pepper powder. Mix well and let it cool.Grind to a smooth paste.
  • Heat oil in a cooker, saute sliced onions, chopped ginger until onions are brown.
  • To this, drop in chopped tomato and green chilli and fry them until tomatoes are mushy.
  • Put in chopped jack fruit pieces and add salt and water. Cook them just for 1 whistle.
  • Open and add the ground masala. Add water and let it boil for 5 - 10 minutes in medium flame until rolling boil.
  • Seasoning: crackle mustard seeds, curry leaves and red chilly and add them to curry.