Let this be my first post on this blog. My favorite side dish for rice. I am seriously not fond of jackfruit. When I was young, I got an upset tummy due to overeating of jackfruit during one of our vacations to India, and from then, I stopped eating it completely. But my love for its seed has been undying. Whenever the seeds are dried, my mom ensures she makes this as she knows I love it. I also make it whenever I have the dried seeds avaiable, but unfortunately I got only a single chance to make it this time, as I didn’t have much of the seeds.Off to the recipe now…
Linking it to Mom’s cooking event by Pure Vegeterian Bites…
* Updated on April 6, 2013 with a better picture! 🙂 Linking this to the Mommy ka Magic event by Kachus Delight…
- Jackfruit seeds - 1 cup, soaked in water, skin peeled and outer grated to remove the brown portion (not completely though, leave some on!) and diced into half or quarters
- Onion - 1 medium, thinly sliced
- Tomato - 1 medium, thinly sliced
- Ginger garlic paste - 1 tbsp
- Tamarind - size of one small lemon, soaked in hot water
- Turmeric powder - ½ tsp
- Chilli powder - 1 tsp (more if you want it more spicy)
- Salt to taste
- Water - ½ cup
- For tempering:
- Coconut oil - 2 tbsp
- Mustard seeds - 1 tsp
- Shallots - 5, sliced thinly
- Curry leaves, sufficient
- Put all the ingredients except the ones for tempering into a pressure cooker and nicely mix it.
- Keep it on high flame till the cooker releases three whistles.
- Now reduce the flame to the lowest possible and let it cook for 25-30 minutes.
- Switch off and allow the steam to be released on its own.
- Once done, open the cooker, give it a nice stir to mix it well.
- Pour oil into a small pan, heat the coconut oil, splutter the mustard seeds.
- Fry the shallots and curry leaves till done.
- Pour it over the chakkarkuru molakittathu and enjoy digging in!!!!