Idichakka pulincurry

INGREDIENTS:
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

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

METHOD:
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.