An unique dry curry from jackfruit stem/chakkakoonjil in malyalam is the best accompaniment for any of your main dish.
Jackfruit stem/ chakka koonjil in Malayalam is the inner most part of the jack fruit, which is extending from its stem. Matured jack fruit’s stem is used for this dish. Again it is little bit tedious to clean the latex from the stem. Apply oil in your hands and in your knife to avoid sticking the latex while cleaning and cutting the stem.
Finely chopped raw jackfruit stem - 2 cups
Chopped Dry coconut pieces - 1 cup
Pepper powder - 1/2 tsp
Salt - to taste
INGREDIENTS FOR SEASONING
Coconut oil - 1 tbsp
Red chillies - 2 nos
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
INGREDIENTS FOR MASALA
Freshly grated coconut - 1 cup
Chilli powder - 1 tsp
Cumin seeds - 1 tsp
Perumjeeragam - ½ tsp
Coriander powder - 1 tsp
Clean the latex from the jackfruit stem using tissue paper and chop finely.
Heat oil add seasonings and when it is done add the washed and chopped jackfruit stem to the seasonings and sprinkle ¼ cup of water with, dry coconut pieces, turmeric powder, pepper powder and required salt and close it with a lid and cook in a medium flame till the jackfruit stem becomes soft.
Meanwhile coarsely crush the masala ingredients in a mixer jar without adding water and keep aside.
Open the pan mix well and check for salt.
Add the coarsely crushed coconut masala to the cooked jackfruit stem and mix well, close and cook in medium flame for 3 to 5 minutes by closing it with the lid.
Open after 5 minutes and mix well and cook till all the moisture evaporates.
Yummy spicy jackfruit stem poriyal/thoran is ready to serve as an accompaniment with any of your main dish.