I have never ventured to cook jackfruit before, until JFI, that is. But this curry is the only form of cooked jackfruit I have had so far. And it happens to be my favourite one. Pala Musu in Tamil means Green Jackfruit. The beauty of this dish is its simplicity. No hard-to-find spices, no elaborate cooking method, what you find in your is what goes into this dish. Onto the recipe now.
Green jackfruit – 2 cans or 1 small-sized
Coconut – ¾ cup, shredded
Mustard seeds – ½ tsp
Urad dal – 1 tbsp
Red chillies - 5
Curry leaves - few
Turmeric – 1 tsp
Sugar – 1 tsp
Oil – 1 tbsp
If using canned jackfruit, drain and wash them. Pulse the jackfruit pieces with turmeric in a food processor until they are shred into bite sized pieces. If using fresh green jackfruit, peel the skin, cut into fairly big pieces and pressure cook them with turmeric for 2 or 3 whistles. Now pulse them into bite sized pieces.
In a kadai or skillet, heat oil and splutter mustard seeds. Now add urad dal, curry leaves and red chillies. To this add jackfruit with asafoetida, salt, and sugar. Mix well and finally mix coconut.