Pelakai Gatti

1. 1
   prep · ~15 min

   Prepare the jackfruit.

   1.Grease your knife and hands lightly with a little coconut oil from the measured amount to handle the sticky jackfruit.

   2.Peel the raw jackfruit, remove the core, and cut it into medium cubes.

   3.Rinse the pieces well and keep them ready.

   TIPOiling the knife helps prevent the sap from sticking.
2. 2
   boil · ~18 min

   Cook the jackfruit.

   1.Place the jackfruit in a pot with 2 cups water, turmeric powder, and half of the salt.

   2.Bring to a boil over medium heat.

   3.Cover and cook until the jackfruit is tender but still holds its shape, about 15 to 18 minutes.
3. 3
   mix · ~5 min

   Grind the masala.

   1.Add grated coconut, dried red chili, coriander seeds, cumin seeds, tamarind paste, and jaggery to a grinder jar.

   2.Add a few spoonfuls of the cooking water from the pot.

   3.Grind to a thick, smooth paste.

   TIPKeep the masala thick so the final curry stays hearty and not watery.
4. 4
   simmer · ~10 min

   Simmer the curry.

   1.Add the ground masala to the cooked jackfruit.

   2.Mix gently and add the remaining salt.

   3.Simmer on low heat until the masala coats the jackfruit and the curry turns thick, about 8 to 10 minutes.

   TIPStir gently so the jackfruit pieces stay whole.
5. 5
   temper · ~1 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and fry for a few seconds until fragrant.
6. 6
   assemble · ~2 min

   Finish the pelakai gatti.

   Pour the tempering over the curry and mix gently. Let it sit for 2 minutes so the flavors settle.

7. 7
   serve

   Serve hot.

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