I love chakkakkuru! As I had mentioned earlier in my Jackfruit seeds in Lentils recipe, it's not easy to get it here in Singapore. But the story is entirely different in Kerala. My mom usually has an entire ripe jackfruit sent to her by friends of the family and it will be waiting, ripe and fragrant in the kitchen corner, ready to be attacked. Fresh slices are eaten then and there and the leftovers stored away to make chakka varatti and kumbil appam and what not.
The seeds are, of course, collected and sun dried before it goes into dishes like aviyal and mezhukkupuratti. Chakkakkuru aviyal is my absolute favourite and this time when I went to Kottayam, amma made it for me. This is her recipe and the picture was taken in Kottayam in amma's rustic old steel bowl. Also check out chakkakuru mezhukkupuratti recipe which is a dry stir-fry with jack fruit seeds. Check out all onam sadya menu recipes here.
Chakkakkuru Aviyal Recipe
Serves: 4 as a side dish
Ingredients:
20 Jackfruit seeds/Chakkakkuru
1 drumstick, cut into 3" pieces
1 cup grated coconut
8-10 small onions/shallots sliced long
2 cloves crushed garlic
¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
¼ teaspoon jeera/cumin powder
To temper:
2 tablespoon oil, preferably coconut oil
¼ teaspoon mustard seeds
A few curry leaves
How Its Made:
1. Soak thejackfruit seeds in water for at least 2 hours and scrape the brown skin off. Chop each into four.
2. Place the jackfruit seeds, drumsticks, half the sliced shallots, turmeric powder, chilli powder and jeera powder in a pan with 1 cup water. Cook on medium heat until the drumsticks and jackfruit seeds turn soft (not mushy). This will take about 10-12 mins depending on the seeds you are using. Add water if the mixture gets too dry.
3. Once this gets cooked, add the coconut and garlic and cook on low heat for another 5 mins until well combined. Add salt. At this time, the aviyal will be quite dry.
4. Heat oil in a pan and add the ingredients for tempering. Once the mustard seeds pop, add to the aviyal, mix well and serve.
Serve with warm rice and curry of your choice. My mom's version of the aviyal is more dry and that's the way I like it. When she makes the more popular chakkakkuru maanga aviyal / jackfruit seeds and tender mango aviyal, it is more watery and the colour/flavour is significantly different.
Pragi
This is my favorite sabji to have with sambar sadham! Looks good!
Sharmilee! :)
Luv jackfruit seeds in any form even just boil and eat, am sure this curry will add a extra touch to it!
healthyhappyme
I feel like you are single handedly reviving kerala cooking! I dont think I've eaten chaakakuru in years! 🙂
sangeeta
i have only eaten a rajma like curry with these seeds n that too ages ago.
this looks a simple yet flavorful curry .
i have a question...does the addition of drumstick makes a difference in flavor as it is completely a new combo for me( i have a drumstick tree in my garden n it's in plenty right now).
A_and_N
Wow, never heard of Jackfruit seed aviyal. I love regular avial though 🙂
hey, have you posted a regular avial recipe? I want to try the authentic Kerala avial.
Nags
Nandu - Yes's I've posted Aviyal Recipe before. Check this link: https://staging.cookingandme.com/2007/04/aviyal.html
It was one of my first recipes 🙂
Sangeeta - Yes! Adding drumsticks gives it a whole different flavour so if you are lucky enough to have a tree, do use them!!
Mriganayani - I'm sure you'd like this 🙂
Saee Koranne-Khandekar
I love Avial, I love jackfruit in any form. This is going to be made. ASAP.
munchcrunchandsuch
ayyoo nags..u wont knw how much u have me longing for it now..chakka kuru is my fav..amma uses it various dishes..but the avaial rocks..
Gulmohar
OMG...you made me drool..It's been ages since I had this 🙂
Gulmohar
OMG...you made me drool..It's been ages since I had this 🙂