Soak jackfruit pieces in salt water for half an hour . Take out the jackfruit pieces from salt water and boil in fresh water . Check the salt. Cook till done. Make a paste of smooth coconut masala. Add the ground coconut masala with little water and cook for another 10 – 15 minutes on low heat. Stir occasionally. The final gravy should be thick ( not too watery ).
Heat oil in a pan. Add mustard seeds. When they starts splutter add curry leaves. Saute slowly. Add this to Jackfruit gassi and cook for another 2 minutes. Mix well. Serve with rice, cabbage thoran ( sukke ) , takka kedi ( moru curry ) , lime pickle and appolu ( pappadam ).
Jackfruit flakes: 1kg
Cinnamon: 6 (1” pieces)
Sugar: one-and-a-half kg
Citric acid: 1tsp
Water: 6 cups
Remove the seeds from the jackfruit and cut it into small pieces. Cook them in water just enough to immerse the jackfruit pieces, adding the crushed cloves and cinnamon. When the water boils remove the clove and cinnamon pieces from it. Smash the cooked jackfruit or grind it in a mixer and sieve it. Heat water, sugar and citric acid in a vessel. When it boils, add the fruit pulp into it. Stir continuously. When the solution thickens, remove it from the fire and pour it into a prepared bottle. Cool the jam in the bottle and then store it. To test whether the jam is done, cool the jam on a ladle. If it is cool, the jam should fall from the tilted ladle in flakes rather than in drops.