Jackfruit/Chakka Erisseri


3 cups of raw jackfruit pods cut into 1/2 inch pieces
2-teaspoons crushed black pepper
1/2 teaspoon turmeric
1 cup of freshly grated coconut
1/2-teaspoon cumin seeds
3-tablespoons vegetable/corn/canola/coconut oil
1 cup toasted coconut
1-teaspoon black mustard seeds
1 red chili pepper
10-15 nos curry leaves
Salt to taste


Wash the cubed jackfruit pods and place in a pan with just enough water to cover. Add salt, crushed black pepper and turmeric power and cook over low to medium heat till the jackfruit is tender.

In a blender, grind 1cup of fresh grated coconut with the cumin seeds and just enough water to form a smooth paste. Add this to the cooked vegetable. Stir gently to combine all the ingredients. Simmer for 4 to 5 minutes and remove from the stove.

Heat one tablespoon of oil, add mustard seeds, red pepper and curry leaves. When the mustard seeds start spluttering, remove from the stove and pour over the cooked vegetables. Sprinkle toasted coconut flakes on top and stir gently.
Serve hot with rice.

Note:- You can substitute pumpkin/squash/green plantain instead of jack fruit.

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