Deseed the flesh pieces of the jackfruit, wash and chop them into 4-5 small pieces
Cook the jack fruit/chakka pieces with sufficient water, chilly powder, turmeric powder and salt
Meanwhile grind the ingredients listed above To Grind -with little water to coarse smooth paste (Note The paste should not be watery, it should be in chutney consistency)
Add the ground coconut paste and mix thoroughly with jack fruit/chakka
Heat a coconut oil in a pan , add mustard seeds when its starts to splutter, grated coconut and curry leaves and fry till they turn golden brown(Note Be sure not to burn it)
Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt
Serve hot with Kerala Red Rice and papadam and Enjoy
