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Idi Chakka Pulungari

Tender Jackfruit Coconut curry
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Kerala cuisine
Servings: 4 People
Author: Jinoo Jayakrishnan
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  • 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


  • 1/2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 6-7 medium shallots - chopped
  • 1 spring curry leaves


  • 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.