Palakkai Pirattal or Jack Fruit Masala

"Palakkai Pirattal" is a traditional vegeterian recipe from Chettinad kitchen.

Pirattal is the word used for dry masala based curries in Chettinad cuisine.

You can find huge Jack fruit trees in almost everyone's house at Chettinad region. They do cook the jack fruit vegetable. The curry would be more tastier when cooked within a week after taking out from the tree.

Cutting this vegetable is real hard. You need all patience to cut it with some oil applied in your hands.

Ingredients
Ghee - 2 tsp
Onion - 1
Tomato - 1
Salt - for the masala alone

To Boil
Palakkai - a bowl (cut into big diced cubes)

Potato - 1 (cut into big diced cubes)
Turmeric Powder - 1/4 tsp
Salt - to boil alone

To Grind
Tomato - 1
Dry Red Chilli - 4
Green Chilli - 1
Fennel Seeds - 3/4 tsp
Garlic Pods - 5
Grated Coconut - 2 tbsp
Cumin Seeds - less than 1/4 tsp

To Season
Mustard Seeds - 1/4 tsp
Split Urad Dhal - 1/4 tsp
Curry Leaves - few

Method

Grind the items given in To Grind section to a fine paste and keep it aside.

In a pressure cooker, add the items given in To Boil section and cook for 2 whistles. If you find the Jack fruit vegetable hard, cook it for some more time separately.

Heat Oil in a Kadai. Add the items given in To Season one-by-one. Add the chopped onions and saute for a minute. Then add the finely chopped tomatoes and saute till it gets smashed.

Add the grinded paste and saute till the raw smell is off and oil starts separating.

Now add the boiled vegetables and cook till it mixes well with the cooked grinded paste.

Pour some ghee at the end and switch off the stove.

Transfer the Curry to a serving dish and serve it hot with your Rice.