This recipe is a childhood favorite. If my memory is correct, the last time I had this was at my Ammachi’s (maternal grandmother) place. I was 10 years old at that time!
You may remember Mary Chedathy, my Ammachi’s cook and our nanny all rolled into one? She was one of my favourite persons of all time. I’ll let you in on a little secret…
You’ve seen how mothers feeds their little kids? Making small urulas (balls) of rice and curry and feeding it one by one. Well, I never ate that way. Somehow I wasn't a big fan of anyone feeding me, but I remember letting Mary Chedathy feed me, in fact, I used to ask her to feed me.
During her lunch time, Mary Chedathy used to sit on a ‘koratti’ (a wooden stool) in the kitchen, with her rice and curry in a white ‘pichala pathram’ (plate) with blue rim. The way she used to mix the rice and curry with her fingers and make big urulas (balls), always made me drool and I always used to ask her to feed me. For so long, she remained the only person who has ever fed me from the time I could remember.
So this recipe holds many fond memories and that’s why I wanted to make it for so long and share it with you. Though I’ve got hold of Chakkakuru many times before, I never got around to making anything with it.
Looks like the time has finally come. So when I called home to ask for the recipe, guess who told me the recipe? Mary chedathy’s next door neighbor-and-friend, she is my Amma’s cook now :)
I’m sure if you’re from Kerala, chances are you might have already had it. If you’re not from Kerala or haven’t had a chance to have it – it’s a great side dish for rice that you should try. Make sure you’ve got some red rice to go with this dish. The combination of Chakkakuru (dried jackfruit seeds) and raw mango in a coconut gravy is a simple homely food at it’s best!
Here is the recipe…
Cook sliced seeds with green chilli, salt, 1/2 tsp turmeric powder and 1 cup water for 10-12 mins, until the seeds becomes tender but a bite remains…
Add cubed mango and chilli powder to this along with 1 cup water. Cook for another 10-12 mins, till the mango becomes tender…
Grind together coconut, jeera and garlic with 1/2 cup water. grind for 5-6 mins, till it becomes a smooth paste. Add 1/2 cup water to this and grind again for another 3-4 mins…
Add the coconut paste to the curry. Mix well. Cook on lowest flame till it begins to boil, but do not boil it. Remove from fire…
Heat oil in a small pan and crackle mustard seeds. Add sliced onion, curry leaves and 1/4 tsp turmeric powder. Fry till onion becomes golden brown. Add to the curry. Mix…
Ingredients
- 1 cup Chakkakuru (Dried Jackfruit seeds) ( 150 gms, sliced (measured before peeling the skin)
- 1 small - medium Raw mango (depending on sourness, cubed)
- 1.5 cups Grated coconut
- A pinch Cumin
- 1/2 tsp Chopped garlic
- 2 Green chilli (slit lengthwise)
- 1/2 tsp Chilli powder
- 1/2 tsp + 1/4 tsp Turmeric powder
- 4-5 Small / Pearl onion (sliced)
- 1/2 tsp Mustard seeds
- Curry leaves
- Salt
- Oil - I used coconut oil
Instructions
- Peel the white covering of the dried jackfruit seeds (please read notes for more info). Slice the cleaned seeds.
- Cook sliced seeds with green chilli, salt, 1/2 tsp turmeric powder and 1 cup water for 10-12 mins, until the seeds becomes tender but a bite remains.
- Add cubed mango and chilli powder to this along with 1 cup water. Cook for another 10-12 mins, till the mango becomes tender.
- Grind together coconut, jeera and garlic with 1/2 cup water. grind for 5-6 mins, till it becomes a smooth paste. Add 1/2 cup water to this and grind again for another 3-4 mins.
- Add the coconut paste to the curry. Mix well. Cook on lowest flame till it begins to boil, but do not boil it. Remove from fire.
- Heat oil in a small pan and crackle mustard seeds. Add sliced onion, curry leaves and 1/4 tsp turmeric powder. Fry till onion becomes golden brown. Add to the curry. Mix.
- Let the curry rest for 20-30 mins, for the flavour to settle in. Serve hot with rice.
Notes
Back home, apart from the white covering, brown skin is also removed. But it seems it has some nutrition and so I didn't remove it completely.
Please keep in mind that the gravy tends to thicken as it rests.
Make sure you use mango which is a bit sour to add flavour to the curry, but make sure it's not too overpowering.
