Name: Chakkarkuru Mulakittathu – Jackfruit seeds in a spicy sauce recipe by Rafeeda AR at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Jackfruit seeds 1 cup, soaked in water; Onion 1 meduim, thinly sliced; Tomato 1 meduim thinly sliced; Ginger garlic paste 1 tbsp; Tamarind a size of one small lemon, soaked in hot water; Turmeric powder 1/2 tsp; Chilli powder 1 tsp (more if you want it more spicy); Salt to taste; Water 1/2 cup; For tempering:; Coconut oil 2 tbsp; Mustard seeds 1 tsp; Shallots 5, sliced thinly; Curry leaves a few

Ingredients Serving: 4

Jackfruit seeds 1 cup, soaked in water
Onion 1 meduim, thinly sliced
Tomato 1 meduim thinly sliced
Ginger garlic paste 1 tbsp
Tamarind a size of one small lemon, soaked in hot water
Turmeric powder 1/2 tsp
Chilli powder 1 tsp (more if you want it more spicy)
Salt to taste
Water 1/2 cup
For tempering:
Coconut oil 2 tbsp
Mustard seeds 1 tsp
Shallots 5, sliced thinly
Curry leaves a few

Instructions

Peel the seeds and grate the outer part to remove the brown portion (not completely though) and dice into halves or quarters. Put all the ingredients except the ones for tempering into a pressure cooker and mix.
Keep it on a high flame till the cooker releases 3 whistles. Reduce the flame to the lowest possible and let it cook for 25 - 30 minutes.
Turn off and allow the steam to be release on its own. Once done, open the cooker, give a nice stir to mix it well.
Pour oil into a small pan, heat the coconut oil, splutter the mustard seeds. Fry the shallots and curry leaves till done.
Pour it over the chakkarkuru molakittathu and enjoy.

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