Directions

1. Get medium sized fresh idi chakka ( young jack fruit)
2. Chopping is key. Slice away the central pith and the very thick skin.
3. Cut into big sided cubes. Pressure cook 2 whistles. Remove, drain and cool. With your hands or a fork, gently shred the cooked pieces. Take care not to mash.
4. Heat Kadai. Add coconut oil. Add mustard seeds, urad dal, jeera, red chillies, hing and curry leaves. Let it splitter. Add the shredded Chakkai. Add salt. Sauté for a few minutes. Switch off. Add crushed green chilies and freshly grated coconut.