Varuthu Aracha Idi Chakka (Bread fruit)curry

Ingredients
Idi Chakka - 20
Oil - 2tbsp
Salt to taste.




For Dry Roasting

Grated Coconut – 1 cup
Fennel Seeds (Perum Jeerakam) – 1/4 tsp
Curry Leaves – A few
Small onion – 5
Garlic – 1 small pod
Masala Powder – 1/2 tsp
 Chilly Powder – 1 tbsp (Alter according to your spice tolerance)
Coriander Powder – 1 tbsp
Pepper Powder – 1/2 tsp

For Seasoning
Oil- 1 table spoon
Mustard - 1 teaspoon
Green chilli -1
Curry leaf

 Method

• Heat a non stick pan and dry roast coconut, small onion, garlic, curry leaves and fennel seeds until the coconut turns into a nice dark brown color.
• Cut chakka into 1" cubes.
• Reduce heat and add coriander, chilly, masala and pepper powders. Continue roasting for a minute or two and remove from heat. Allow it to cool and grind everything to a smooth powder.
• Heat oil in a deep pan . Saute Idi chakka  for a few minutes .Add salt also.
• Reduce heat .Add roasted coconut paste.wash the mixie jar with half cup water.Add that water. Add salt.
• Cover and cook in low flame  for around 15 minutes, swirling the pan occasionally. Remove lid and continue cooking so that the gravy thickens.
• In another pan heat 1 tablespoon oil addd mustard when it cracles add chilli and curry leaf. Pour it into the curry.
• Remove from stove top and keep covered. The gravy tends to thicken after a while.