Kerala Jackfruit Curry

Ingredients 

• 1/2 small raw jackfruit
• 1 teaspoon turmeric powder
• Salt to taste
• 30 shallots
• 1 teaspoon cumin seeds
• 1 1/2 teaspoons mustard seeds
• 5 garlic cloves
• 1/2 cup scraped fresh coconut 
• 1 1/2 teaspoons red chilli powder
• 1 tablespoon tamarind pulp
• 2 tablespoons coconut oil
• 4 dried red chillies, seeded
• 15-20 curry leaves
• Fresh coriander sprig for garnishing

Method

1. Peel, cut jackfruit into 1 inch cubes and pressure cook with ½ teaspoon turmeric powder, salt and 2 cups water till the pressure is released 2-3 times.
2. Dry roast 8-10 shallots, cumin seeds, 1 teaspoon mustard seeds, garlic and coconut for 5 minutes. Transfer in a blender jar and let it cool.
3. Add remaining Tata Sampann Turmeric Powder, 1 teaspoon chilli powder, tamarind pulp, sufficient water and blend to a fine paste.
4. Slice 10 shallots.
5. Heat coconut oil in a non-stick pan. Add remaining mustard seeds and let them splutter. Add sliced shallots and remaining shallots, stir and sauté till translucent.
6. Cut dried red chillies with scissors into the pan. Add curry leaves, mix and sauté for 10 seconds.
7. Strain cooked jackfruit pieces, add to the pan along with remaining chilli powder, mix well and cook for 3-4 minutes.
8. Add ground paste and 1 cup water and mix well. Add salt, lower heat, cover and cook for 10 minutes.
9. Garnish with coriander sprig and serve hot.