Jackfruits are in season and could be cooked in many ways. Interestingly, most parts of a jackfruit could be used to make a variety of delicious dishes. Jackfruit is a versatile and tasty ingredient that suits both traditional and modern dishes. Irachi koonju is a local delicacy that is made using chakka koonju or the white core of a jackfruit and its seeds. This flavoursome dish tastes amazing with rice or chapathi. Check out the recipe.
Ingredients
1 cup jackfruit core/koonju (cut into square shaped pieces)
1 cup jackfruit seeds (cut into small pieces)
1 cup shallots (chopped)
½ cup coconut shards
¾ cup grated coconut
1 tbsp coconut oil
1 tsp mustard seeds
Curry leaves as required
3 dried chillies
½ tsp turmeric powder
2 tsp Kashmiri chilli powder
2 tsp coriander powder
1 tsp garam masala
Salt as required
1 ½ cups water
Preparation
Heat coconut oil in a thick bottomed pan
Splutter mustard seeds
Sauté dried chillies and curry leaves
Lower the flame before adding turmeric powder, chilli powder, and coriander powder and garam masala
Sauté until the raw smell of the powders are gone
Into it add the jackfruit core, seeds, shallots, coconut shards, salt and water
Mix well
Cook for 15 - 20 minutes on low flame with the lid on
Add the grated coconut when the water begins to reduce
Mix and stir until the dish is nicely cooked and dry
Delicious irachi koonju is ready.
