As I have mentioned before, there are several types of jackfruit. Most commonly, idi chakka (tender jackfruit) and kada chakka.(breadfruit). One of the most iconic dishes of Kerala is the dish prepared from tender jackfruit. It tastes divine. I make this quite often in season, since tender jackfruit is available all over the country. It is one of my favourite dishes. Though jackfruit is a seasonal vegetable, I find that it is available throughout the year in Delhi/NCR. I have often wondered how this could be so. But I tend to consume it only during the season – the hot summer months.

Ingredients
1/2 kg tender jackfruit (kathal, idi chakka)
1/2 coconut, grated
3-4 green chillies
1 tsp turmeric powder (haldi, manjal podi)
Salt to taste
For The Seasoning
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
I sprig curry leaves
Method
Peel and cut the jackfruit into small pieces, removing the central stem
Transfer to a pressure cooker, add salt and turmeric powder
Add sufficient water and cook for 2 whistles
Let the steam release naturally and open the lid
Mash the jackfruit pieces
Set aside
Grind the coconut and green chillies to a smooth paste, adding very little water
Set aside
Heat a wok and add mustard seeds
Once they begin to splutter, add the split black lentils
Once the lentils begin to turn golden brown, add the crushed jackfruit and the ground coconut paste
Mix well and cook on a low flame for about 3-4 mintues
Add curry leaves
Remove from flame and serve hot with red/brown rice
Enjoy!