A special thanks to my mother-in-law who taught me this and other recipes from Dakshina Kannada district. She is from Kundapura and happens to be a very good cook.
Raw jack fruit- 1/2 of a small one
Canned raw jack fruit- 1
Jaggery- 1½ tsp
Tamarind paste-2 tsp
Dry red chillies- 6
Coriander seeds- ¾ tbsp
Mustard seeds-¼ tbsp
Rice – ¾ tbsp
Shredded coconut-¾ cup
Coconut oil-2 tbsp
Salt to taste
Dry roast red chillies, mustard seeds, curry leaves, rice and coriander seeds for few minutes. Grind all the roasted ingredients, jaggery, coconut, tamarind to a nice paste. Adding rice makes the curry thick.
Remove the skin and cut the raw jack fruit into small cubes or cones. Cook it until tender. Canned can be directly washed and used.
Add the ground paste to the cooked jack fruit and keep it on medium heat for 10-15 minutes. Stir occasionally and allow it to boil. Add salt to taste.
Heat 2 tbsp of coconut oil and add ½ tsp of mustard. Allow it to splutter and then add it to the curry. If you are not fond of coconut oil, vegetable/peanut oil can be added instead. Serve with hot rice!