Chakka Erissery is a classic Kerala dish made with raw jackfruit, coconut, and spices. It is a staple in traditional Kerala feasts like Onam Sadya, offering a perfect blend of earthy, mildly sweet flavors with a touch of spice. The combination of tender jackfruit, coconut, and the tempering of fried coconut makes this dish a comforting and delicious addition to any meal.
Imagine biting into a spoonful of Chakka Erissery. The tender chunks of jackfruit offer a meaty texture, while grated coconut adds a subtle sweetness and richness. The earthiness of turmeric, the warmth of cumin, and the aromatic punch of curry leaves create a complex flavor profile that dances on your palate.
Ingredients:
- Raw Jackfruit / Chakka - ½ kg.
- Turmeric Powder - ¼ tsp.
- Chilli Powder - ½ tsp.
- Salt - 1 ½ tsp. or as needed
- For Grinding:
- Grated Coconut - ½ cup
- Green Chillies - 2
- Cumin Seeds - ½ tsp.
For Seasoning:
- Coconut Oil - 1 tsp.
- Mustard Seeds - 1 tsp.
- Curry Leaves - a handful
- Red Chillies - 2
Method:
- Grind the ingredients given for grinding into a smooth paste and keep aside.
- Remove the outer skin of jackfruit and cut them into small cubes.
- Cook the jackfruit with enough water, turmeric powder, chilli powder and salt in a pressure cooker.
- After the pressure is released from the cooker, you can add the ground coconut paste and cook in medium flame till it thickens.
- Heat a teaspoon of oil in a pan, and add mustard seeds,curry leaves and red chillies and pour over this curry and mix well.
- Tasty and healthy chakka erissery is ready to be served.
- You can also try making Idichakka Thoran using raw jackfruit.
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