1)  Fresh Idichakka cubed- 1 small Tender young Green Jack fruit
If you don’t have fresh one, use canned one instead.
2)  Red Pearl Onion – 10 , sliced
3)  Green chilly – 6 small hot ones – chopped
4)  Grated coconut – 1/2 cup
5)  Curry leaves – 2 sprigs
6)  Mustard Seeds – 1/4 tsp
7)  Turmeric Powder – 1 tsp
8)  Coconut Oil – 1 tbsp

Shred cubed idichakka to fine pieces with Hand. If you are using canned ones, drain all brine and wash cubed pieces thoroughly in water 2-3 time. Take some water enough to cover all pieces and put canned pieces and keep it aside for 1/2 an hour. Drain all water, wash again.
Mix shredded idichakka with sliced pearl onion, chopped green chilly , grated coconut , 1 sprig curry leaves and a pinch of salt.
Heat some oil in a pan splutter mustard seeds and add one sprig curry leaf.
Add turmeric powder to this.
When turmerics starts to turn color add idichakka mix to this and cook.
Serve with Rice.

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