PALAKKAI KURMA

Ingredients:
Small tender jack fruit- 1
Bengal gram- a handful
Cinnamon- 2 pieces
Cloves-2
Chopped onions- 1 cup
Crushed tomatoes- 1 1/2 cups
Turmeric powder- 1 tsp
Oil- 5 tbsp+ 1 tsp
Coriander powder- 1 tsp
Chopped coriander leaves- 1/2 cup
Salt to taste
Fry the following ingredients in a tsp of oil to a light brown colour and then grind to a fine paste:
Coconut- 1/2 [shredded]
Green chillies- 4
Gram dal- 1 tsp
Fennel seeds- 1 tsp
Poppy seeds- 1 tsp
Small onions- 8
Cashew nut- 5
Small Garlic flakes-6
Shredded ginger- 1 tsp
Method:
Clean the tender jackfruit and cut into 1 inch cubes. Cook them with the Bengal gram. Drain the extra water completely. Heat a kadai and pour 5 tbsp oil. When it becomes hot, add the cloves and the cinnamon pieces and fry for a few minutes. Then add the chopped onion and fry them until they become brown. Now add the tomatoes with the turmeric powder and the coriander leaves and cook for a few more minutes until they are mashed and the oil floats on the surface. Add the vegetables, cooked Bengal gram, ground vegetables and the coriander powder with enough salt and 4 cups of water. Cook the kurma for some minutes until they are well blended.