Idichakka theeyal / jack fruit theeyal

Name: Idichakka theeyal / jack fruit theeyal
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Idichakka/ jack fruit diced; 1/2 teaspoon Turmeric powder; as needed Salt; 5 Small onion sliced; 1/2 slices Tomato; 1/2 teaspoon Coriander powder; 1/4 teaspoon Chilli powder; 1 1/2 cup Tamarind water; as required Water; as per need Coconut oil; 1 small cup Coconut; 3 Garlic pods; 4 Small onion; 1/2 tablespoon Chilli powder; 3/4 tablespoon Coriander powder; 1/2 teaspoon Peppercorns; 1/2 teaspoon Coconut oil; 1/2 teaspoon Mustard; 1-2 Dry red chilli; as needed Curry leaves

Pavithra Prasadkumar @cook_14253304

At present Riyadh, Saudi Arabia

#indiankitchen
Another spicy and tangy curry from the land of Kerala

Pavithra Prasadkumar @cook_14253304

At present Riyadh, Saudi Arabia

#indiankitchen
Another spicy and tangy curry from the land of Kerala

Saved

Ingredients

30 mins

5 servings

1 1/2 cupIdichakka/ jack fruit diced
1/2 teaspoonTurmeric powder
as neededSalt
5Small onion sliced
1/2 slicesTomato
1/2 teaspoonCoriander powder
1/4 teaspoonChilli powder
1 1/2 cupTamarind water
as requiredWater
as per needCoconut oil
To Grind
1 small cupCoconut
3Garlic pods
4Small onion
1/2 tablespoonChilli powder
3/4 tablespoonCoriander powder
1/2 teaspoonPeppercorns
1/2 teaspoonCoconut oil
To temper
1/2 teaspoonMustard
1-2Dry red chilli
as neededCurry leaves

Saved

Steps

30 mins

1

Cook idichakka/ jack fruit cubes with 1/4 teaspoon turmeric powder, salt as per need by adding 1 glass of water
2

Now roast garlic, small onions, chilli powder,oconut, coriander powder and pepper in 1/2 teaspoon coconut oil
3

And make a paste by grinding in the blender
4

Now take a pan add 2 tablespoon coconut oil and sauté small onion, tomato slices, turmeric powder and 1/2 teaspoon coriander powder
5

Add the cooked idichakka cubes and tamarind water into it and cook well
6

Now when it’s cooked well add the grinder roasted coconut into it
7

And adjust the salt according to you
8

And let it boil again till the water is reduced to half and then temper it in coconut oil with mustard seeds, dry red chilli and curry leaves
9

Serve the tangy and spicy curry with rice