Jack fruit poriyal recipe

INGREDIENTS:

1. Young jack fruit - 1
2. Shallot (sambar onion) - 10
3. Fresh shredded coconut - 1/2 up
4. Turmeric powder - 1/2 teaspoon (tsp.)
5. Salt - as needed
6. -- To Roast and Grind --
   1. Coriander seed - 2 teaspoon (tsp.)
   2. Fennel seed - 3/4 teaspoon (tsp.)
   3. Dry chili - 4
7. -- For tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Spit black gram - 1/4 teaspoon (tsp.)
   3. Curry leaf - little
   4. Oil - as needed.

PREPARATION:

1. Peel, deseed and cut the jack fruit into small (bite size) pieces.
2. Dry roast the ingredients under the section "-- To Roast and Grind --". At the end of the roasting add coconut and roast until color changes. Cool this down to room temperature and grid to coarse along with shallot by not adding any water.
3. Cook the jack fruit pieces, turmeric powder, salt, water if needed until jack fruit is cooked 3/4th. NOTE: don't add too much water.
4. Now add the ground coconut. Mix well and cook until all the water evaporates.
5. In a pan heat oil. Now add mustard seed, curry leaves, black gram. Once the mustard stop spattering add this to the jack fruit, mix well and serve.

NOTES:

1. You can cook the seeds seperately.