Idichakka maanga curry is a Kerala favorite. As the jackfruit season begins, it is the humble idichakka (tender jackfruit) that first finds its way into the kitchen.
- Tender Jackfruit(Idichakka) : 1/2 Medium
- Raw Mango(sour variety) : 1/2
- Chilli powder : 1 teaspoon
- Turmeric : 1/4 teaspoon
- Salt : 1/2 teapsoon – For taste
- Coconut (grated) : 1 Cup
- Coconut oil : 2 tablespoons
- Mustard : 1 teaspoon
- Whole Red Chilli : 2-3 nos.
- Curry leaves : 10
- Water : 3 Cups
Cut tender jackfruit & mango into small pieces as shown in the figure. In a mixer grinder, grind coconut to thin paste by adding 1 cup of water. Keep it aside.
In a pressure cooker, add jackfruit and mango from step 1. Add red chiili powder, turmeric and 1.5 cups of water and cook for 2 whistle. Open the pressure cooker after 10-15min. If it is not cooked well, add little more water and cook for some more time.
Add ground coconut into the mix from step2 and allow it to boil for 5-10 min in low flame. Add water & salt if required.
In a small pan, and oil. Splutter mustard once it is hot. Add curry leaves and whole red chilli and wait for few seconds. Pour this into the mix from step3.
Serve Idichakka Manga Curry with Kerala rice.