Another unique dish from jack fruit rind/chakka madal to celebrate this vishu in an unique way. Curd stew prepared with jackfruit rind/chakka madal boiled in masla gravy of white til and peanuts .
Here goes the recipe.
Chakka madal/ jackfruit rind - 2 cups
Turmeric powder - ¼ tsp
Salt - to taste
INGREDIENTS FOR ROASTING AND GRINDING
Freshly grated coconut - 1 cup
White til - 1tbsp
Groundnuts -50 grams
Red chillies - 7 nos
Yogurt - 2 to 3 cups thick
Garlic - 6 nos(optional)
INGREDIENTS FOR SEASONING
Coconut oil -1 tbsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 sprig
Remove the jack fruit bulbs and thorny part of the jack fruit and keep the outer skin aside.
Cut the rind into medium sized cubes and boil it in enough water adding turmeric powder and salt till rinds become soft.
Heat a pan add ground nuts, red chillies and roast till raw smell goes and keep aside.
Roast white til in the same pan till it splutters.
Heat a tbsp of coconut oil and add garlic and fry till brown.
Grind together grated coconut, roasted groundnuts, roasted til, red chillies,garlic with ½ cup of curd to a smooth paste.
Mix ground coconut til, groundnut paste to the cooked jackfruit rind and mix well.
Add remaining curd together and add required salt till the gravy starts frothing. (don’t allow the curds to boil, otherwise it will split).
Remove from flame.
Heat coconut oil in a pan add cumin seeds, red chillies, and curry leaves.
Add the seasonings to the jack fruit rind/ chakka madal curd stew.
Serve hot with steamed rice.
Adding garlic and is purely optional.