In this season of jackfruits, make the most of this multi-dimensional fruit by introducing it to many a recipe. A delectable erissery with jackfruit is nothing less than a mouth-watering treat.
Ingredients
150g toor dal
One half of a medium sized, ready-to-ripe jackfruit
½ tsp turmeric powder
1 tsp black pepper powder
Salt to taste
2 coconuts, grated
1 dsp cumin seeds
2 dsp coconut oil
1 tsp mustard seeds
4 dry red chillies
Preparation
Cook toor dal in pressure cooker with one litre water
To the cooked dal, add finely sliced jackfruit pods, turmeric powder, black pepper and salt, and cook well
Once it is cooked, mix the contents well
Grind one grated coconut with cumin seeds and add to the jackfruit-dal mix
Cook until the contents boil. Remove from flame
Grate the other coconut
Splutter mustard seeds and dry red chillies in coconut oil and into it add the grated coconut. Fry until the coconut turns dark brown
Add to the previously cooked mix as garnish. Mix well and serve
