Tuesday, 6 January 2015

Idi Chakka (Tender Jack Fruit) Masala Curry

Tender Jack fruit cooked in roasted coconut , onion masala gravy is one of the best dishes in Kerala. 

One of my favorite too. It goes well with chappathi, paratha and rice.

  • Idi Chakka 1 medium size cut into 1" cubes
  • Oil 3 tbsp
  • Onion 2 medium sliced
  • Tomato 1 slice
  • Ginger 1/4 tsp chopped
  • Garlic 1/4 tsp chopped
  • Green chilli 2
For Dry Roasting 
  • Grated coconut 1 1/4 cup
  • Fennel seeds. 1/4 tsp
  • Curry leaves. A Few
  • Small onion. 4 nos
  • Garlic. 3 cloves
  • Garam masala powder 1/2 tsp
  • Chilli powder. 1 tbsp
  • Coriander powder. 1 tbsp
  • Pepper powder. 1/2 tsp
For seasoning
  • Oil 1 tsp
  • Mustard seeds 1 tsp
  • Dry red chilli 1
  • Curry leaves a few


Heat a non stick pan and dry roast coconut, small onion, garlic , curry leaves and fennel seeds until the coconut turns into a nice dark brown colour.

Reduce heat and add coriander, chilli powder, garam masala and pepper powder. Continue roasting for a minute or two and remove from heat. 

Allow to cool and grind everything to a smooth paste..

Heat oil in a pressure cooker sauté onion, green chilli, ginger, garlic and tomato for few minutes add salt and turmeric powder put idi Chakka pieces and cook for one whistle, once the pressure goes down poet he lid and add grinded coconut paste and keep for boiling , check the salt.

In another pan heat 1 tbsp oil add musturd seeds when it crackles add chilli and curry leaf, pour into the gravy. Remove from stove and keep covered. The gravy tends to be thicken after a while.

Serve hot with Rice or Chapati.

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