Jackfruit Erisseri

Raw jackfruit pods 3 cup
Crushed black pepper 2 tsp
Turmeric 1/2 tsp
Salt to taste
Grated coconut 1 cup
Cumin seeds 1/2 tsp

For seasoning and garnish:
Oil 3 tsp
Grated coconut 2 tsp
Mustard seeds 1 tsp
Whole red chili 2
Curry leaves a few
Urad dal 1 tsp

Directions

Wash and cut jackfruit pods into half inch pieces and place in a vessel with just enough water to cover. Add salt, crushed black pepper and turmeric power and cook over low to medium heat till the vegetable is tender. Meanwhile,in a blender, grind 1 cup of fresh grated coconut with the cumin seeds and just enough water to form a smooth paste. Add this to the cooked vegetable. Stir gently to combine all the ingredients. Simmer for 4 to 5 minutes and remove from the stove.

Heat tille oil in a pan, add mustard seeds and then halved red chillies, greated coconut, urad dal and curry leaves. When the mustard seeds start spluttering, and coconut and urad dal turn to brown, remove from the stove and pour over the cooked vegetables and stir gently.

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