Chakka Pulikari (Jackfruit Tamarind Curry)

The vibrant color and smell of the recipe is a show stealer when offered to our guest or perfect on Sundays to enjoy with your family.The curry,native of Nagercoil is the utmost delicious one of the kind.

Vernacular name: Chakka Puzhikari

Essentials:

To Grind:

1. Grated coconut            -1 cup
2. Red chilies                  - 4 nos.
3. Turmeric powder           -1/4 tsp
4. Pepper corns                  -1 tsp
5. Shallots(small onion)     -1 no.

For The Curry:

1. Jack fruit raw                  - 15 pieces(kernels)
2. Tamarind                       -( gooseberry sized)

To Temper

1. Oil                                -1 tsp
2. Mustard seeds              -1/4 tsp
3. Fenugreek seeds          -1/4 tsp
4. Curry leaves                -1 tsp

Ground work:

1. Grind the ingredients given under the essentials to grind section into a smooth paste with ½ cup of water.
2. Raw jackfruit pieces should be washed and cleaned (can add the jack fruit seeds if they are not so hard). Soak in salt water for a few mins.Wash with plain water. 
3. Add ½ tsp salt and ½ cup of water and cook it till the raw jackfruit pieces slightly smash when pressed.
4. Soak the tamarind in a little warm water(1/2 cup) for 15 mins.Squeeze the tamarind pulp out and dilute it with ½ a cup more of water(in total-1 cup)

Approach:

1. Combine diluted tamarind pulp(1 cup), cooked jackfruit kernels, ground mixture and required amount of salt in a pan.(Add water if necessary)
2. Set it up in flame at high heat.
3. Boil the curry till foamy bubbles form over the top and put off the flame.
4. Temper mustard seeds, fenugreek seeds, curry leaves in oil and add it to the curry .Serve hot.

Servings: 8

Preparation time: 30 mins   Cooking time:10 mins   Ready in:40 mins

Recipie type:curry    Cuisine:south indian(kerela)    Course:main course

Skill level:medium    Yield:400g(approx)