Raw jackfruit is chopped and cooked, freshly ground coconut is added to the cooked jackfruit, then seasoned with mustard seeds and curry leaves in farm fresh coconut oil.
By Nisa Homey
During grandmas time, coconut was grinded in a stone grinder or “ammi kal” as it is known in Malayalam. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic Kerala dishes.
- Jackfruit raw flesh/Chakka chula: ½ kg
- Water to cook the fruit: about ½ cup or maybe a little more.
- Coconut scraped: 1 cup.
- Turmeric powder: ½ tsp.
- Shallots: 3 or 4.
- Green chilli: 3 or 4.
- Garlic cloves: 2 or 3 (optional)
- Coconut oil: 1 tbsp.
- Mustard seeds: ½ tsp.
- Shallots (cheriya ulli): 2 or 3, slit.
- Whole red chillies broken: 2.
- Curry leaves: 2 sprig.
- Salt to taste.
- Chop the jackfruit flesh or you can cut into big chunks and once cooked mash it up...but personally I prefer this way.
- Heat coconut oil in a pan or kadai, add in shallots, broken red chillies, and curry leaves. Saute for a minute or two.
- Then add in chopped jackfruit flesh.Stir/mix well. Add water and salt, cover and cook, on medium to low flame.
- While it is cooking, into a stone grinder or "ammi kal" add in the freshly scraped coconut, garlic, shallots, green chillies, and turmeric powder.
- Grind coarsely. Alternately you can use ur small electric grinder, but I prefer to do the traditional way.
- Open the kadai, if needed add some more water, mix well, make sure it does not stick to the bottom and get burnt. Add the coarsely grinded coconut into this. Cover the lid for a min....Then mix and mash it.
- Serve hot!!
Nisa Homey is a lawyer by profession, now a full time stay-at-home mom. Cooking is Nisa's passion but blogging about food just happened. Nisa loves cooking for her family and kids, and her focus is to let everyone know just how easy cooking can actually be.