Recipe can be found @ Zesty South Indian Kitchen
What you need
Idichakka/ Tender jackfruit: 4 cup (chopped into bite size, I used frozen one)
Water: 3/4 cup
Salt: 1 teaspoon
Turmeric powder: ¼ teaspoon
Green chili: 1 no (I used Serrano pepper)
Pearl onions: 10 no ( chopped fine)
Urad dal: 1 tablespoon
Coconut oil: 1 tablespoon
Mustard seeds: ½ teaspoon
Red chilies: 2 no (halved into two)
Garlic: 2 cloves
Curry leaves: 2 sprig
Cumin powder: ½ teaspoon
Red chili powder: ¼ teaspoon
Coconut grated; ½ cup (I used desiccated one)
How I made
In medium sauce pot heat ¾ cup water and add thawed tender jackfruit pieces, turmeric powder and salt. Cover the pot with lid and cook for about 25 minutes or until it is done. Switch off the flame and set aside.
When they are cooled enough to touch using a ladle cut the individual jackfruit pieces into thin strips and set aside.
Heat the skillet and add coconut oil, mustard seeds, urad dal, halved red chilies and curry leaves. When mustard seeds starts popping add chopped pearl onion, garlic and green chili (I forgot add green chili) and fry until the onion become translucent and changes color, it took about 6 minutes.
Then add strips of jackfruit and cumin powder, red chili powder and coconut and mix everything and cook for 2 minutes to infuse the entire flavor. Switch off the flame and set aside.
Enjoy with warm rice and gravy.