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.

Idichakka podithooval

Ingredients:
Idichakka (tender jackfruit) - 1 small
Shallots - 7/8
Red chillies - 5/6
Curry leaves - some
Coconut - 2 cups, grated
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - ¾ teaspoon
Oil - 1 tablespoon
Salt to taste

Method:

Remove the skin of the jackfruit, cut into into small pieces, and boil it with turmeric powder and salt. When it is cooked, shred it using your hands.

Grind 1 cup coconut, shallots, 2/3 red chillies, and curry leaves into a coarse paste.

Heat oil in a frying pan. Add mustard seeds. When they crackle, add urad dal, 2/3 red chillies (broken into small pieces) and some curry leaves. Add the ground paste and saute well.

Add the shredded jackfruit and mix well.

Add the rest of the coconut and mix well.

Postscript:
1) This dish is also called idichakka thoran.
2) Many people do not add coconut to the ground paste. They use it only to garnish the dish.
3) We used round red chillies for the paste and long red chillies for the seasoning.