Idichakai is also known as tender jackfruit in English & Kathal in hindi.
This method of preparation is very popular in Kerala.
Select a tender jackfruit, peel the hard skin & cut into 1 “ cubes.
Jackfruit cubes - 3 cups
Grated coconut - 1 cup
Red chillies - 2,3
Jeera - 1 tsp
To temper:
Coconut oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Curry leaves - few
Cook the jackfruit pieces in water till ¾ cooked.
Strain & discard the boiled water.
Cool & crush them coarsely.
Formerly this used to be done in the grinding stone carefully, to prevent it from being mashed completely.
Now one can do it using the whipper blade of the mixi jar & churning small quantities at a time.
Keep the crushed mixture ready.
Coarsely grind coconut with dry chillies & jeera without adding water.
In a kadai heat coconut oil ( if you wish so, you can use refined oil), add mustard seeds, urad dhal & curry leaves.
When done add the mixture, salt, coconut paste & mix well.
Saute on a low flame for a few mts.
Makes a good side dish with rice & sambar, rasam etc.