Simple and Delicious !

Ingredients
Fleshy parts of jack fruit 15
Jaggery 3 big blocks or 6 small
Coconut milk 1 ½ cup thick
Ghee 4 tea spoons
Coconut pieces small fried in ghee 1 table spoon
Cardamom, cumin seeds and dry ginger pieces powdered 2 or 3 pinches

How to prepare
Cut the jack fruit into small thin pieces.
Pressure cook this in 2 table spoons of water.When done, remove the water and keep aside.Grind this very well without water. Melt jaggery(boil) in the water used for cooking jack fruit.If needed add little more water.( I did this to avoid using much water. Since desiccating is too much difficult while making chakka varatti, it usually splatter out ). Mix the jaggery water with ground jack fruit paste. Add ghee. Mix very well and heat. Stir continuously till there is no water. Stop stirring when the paste turns ball and doesn’t stick to the pan.

Submitted to JFI for Jack fruit hosted by Bee of Jugalbandi.

Ingredients
Jack fruit seeds / Chakkakkuru - 1 cup,
chilly powder - 2 tea spoon,
turmeric powder - 1/2 tea spoon,
tamarind water - made with one lemon size tamarind in two cup water,
curry leaves - few,
salt,
mustard seeds,
coconut oil -1 table spoon. (Instead of tamarind we can use raw mango, here mango - 1 is enough)

Method
Uncover and peel the seeds.
Cut into two. Cook with tamarind water , powders and salt.
Pressure cook till done.
Mash the seeds to make a semi thick solution.
Add little more water if needed.
Boil again.
Heat oil ,splutter 1 tea spoon mustard seeds , add curry leaves, pour into the solution.
Goes well with rice and chapati.
A moru curry or other yellow curries plus rice will be a good combination with this curry.