Sunday, April 11, 2010

Idichakka pulincurry

Idichakka (tender jackfruit) – ½ of a small one, cleaned and cubed
Toor dal – ½ cup
Onions – 1, large
Tomatoes – 2, medium
Green chillies – 3/4
Turmeric powder – ½ tsp
Chilli powder – 2 tsp
Tamarind pulp – 2 tsp
Asafoetida – ½ tsp
Salt to taste
Water as needed

Masala paste:
Coconut – 1 cup, grated
Cumin seeds – 1 tsp
Shallots – 2/3

Oil – ½ tbsp
Mustard seeds – 1 tsp
Red chillies – 2
Curry leaves
Fenugreek seeds – 1 pinch

Grind the coconut, cumin seeds and shallots to a fine paste.
Cook the jackfruit, tomatoes and toor dal along with turmeric powder and chilli powder until done. Add onions, green chillies and salt, and cook for 5 minutes. Add the tamarind pulp along with a little water. Bring to a boil.
Add the ground paste and asafoetida. Now add enough water and boil it. Take off the stove.
Heat oil in a pan. Add mustard seeds. When they crackle, add red chillies, fenugreek and curry leaves. When fenugreek seeds turn brown, pour onto the curry.


  1. Will have to use canned ones here or maybe it would be available in the Southeast Asian markets...

  2. Yes. Even here it is a struggle to get idichakka!