1 cup fresh or frozen jackfruit
3/4 cup coconut
2-3 red chillies
1 teaspoon coriander seeds
1 teaspoon uraddal
1 teaspoon mustard seeds
5-6 curry leaves
1/2 teaspoon jaggery
Heat little oil and fry coriander seeds uraddal and redchillies.Grind them together with coconut,tamarind and jaggery(optional) into a coarse paste.
Cut the jackfruit into bite size pieces. Beat them lightly with a stone or rolling pin.(If using the tinned jack fruit, open tin and squeeze all water from jack fruit. Soak in water for sometime and discard the water to get rid of saltiness. Smash the jack fruit with hand or shred it).
Mix the rawjackfruit with ground masala and keep aside.Heat 1 tbl spn of oil and add mustard seeds. When they start popping, add curry leaves. And then add the mixture. Cook on a low flame for around 20mins mixing in between. Add salt (be careful if using the tinned jack fruit. Since it already has salt, add a little only if required). Mix well.