Chakkakuru Manga Curry (Jackfruit Seed And Mango Curry)
If you happen to be from Kerala, it's likely that you've already tasted this dish. However, if you're not from Kerala or haven't had the opportunity to try it yet, I highly recommend it as a fantastic rice accompaniment. Ensure you pair it with red rice for the perfect experience. This dish, featuring Chakkakuru (dried jackfruit seeds) and raw mango in a coconut gravy, embodies the essence of simple, home-cooked goodness at its finest!
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
It’s easier to peel the skin of dried seeds. However, to make it more easier, you can soak it in water for 2 hrs and then peel it.
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.
Tried this recipe?Let us know how it was!