Grease your hands and the knife with oil to prevent stickiness from the jackfruit sap.

Cut the jackfruit into 1-inch pieces and soak them in salted water to prevent discoloration.

Place the jackfruit in a pressure cooker with water, turmeric powder, red chili powder, pepper powder, and salt.

Pressure cook for 1 whistle and let the pressure release naturally.

Combine grated coconut and cumin seeds into a fine smooth paste with some water using a mixer grinder.

Once the pressure is released, open the lid, add the coconut masala, and return to flame.

Cook on medium-low heat for 3-4 minutes, stirring continuously to prevent burning.

Turn off the flame.

Heat coconut oil in a tadka pan on low heat.

Add mustard seeds; when they splutter, add garlic, dry red chilies, curry leaves, and coconut pieces.

Fry for 2-3 minutes and turn off the heat.

Add this tadka to the Chakka Erissery.

Serve hot with rice and other Kerala dishes.