Ingredients – Jackfruit Sukka
1 cup Jack & Chill Frozen Pulled Jackfruit 300 Gms
1 teaspoon Coriander Seeds
2 teaspoons Urad Dal
1/2 cup Nikasu Frozen Shredded coconut
4 Dry red chillies
1/2 teaspoon Tamarind Paste
1 tablespoon Jaggery
2 tsp Oil
10 Curry leaves approx
1/2 tsp Mustard seeds
Salt to taste
Method – Jackfruit Sukka
Pan fry coriander seeds, urad dal and dry red chilies in 1/2 tsp oil until lightly fried and it releases a good aroma.
Blend the lightly fried coriander seeds, urad dal and red chilies in a blender along with grated coconut and tamarind with little water. Blend to a very coarse paste.
In a pan, heat 1-2 tsp oil, add the mustard seeds and once it starts to splutter, add the curry leaves and fry for a few seconds till crisp.
Add the ground masala paste, jackfruit, jaggery and salt to taste along with jaggery and mix gently.
Sprinkle some water and cook till heated through and the jackfruit coconut masala is fairly dry.
Keep stirring in between and once it becomes fairly dry, turn off the flame.
Serve Jackfruit Sukka (Dry Curry) along with steamed rice or chapati.
Contributed by Amrita Kamath, London