Are you folks still getting raw mangoes at your place? I'm still able to see them in markets here but the quantity is getting lesser. I know some of these recipes should have been published last month but I got a little busy last month with the little one's Vidyarambham and other short trips and guests around. But if you have saved up some jackfruit seeds and can still get hold of some raw mangoes, this is a must try gravy for that Kerala red rice :) Tangy and crunchy and if you make some chicken ularthiyathu or mutton roast or mutton chukka, then all you need is that for a hearty meal and an afternoon siesta ;) I learned this recipe from my Mil. Every summer I look forward to having this yummy gravy for lunch at least once :) So let's see how this is made..
Other recipes with mango or jackfruit..
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Recipe source : Mil
Serves : 3-4 persons
I Used:
| Chakkakuru/Jackfruit seed | - | 8 nos |
| Raw Mango | - | 1 medium sized - chopped into 1 inch pieces |
| Red Chilly powder | - | 1 tbsp |
| Turmeric powder | - | ¼ tsp |
| Salt | - | As Needed |
To Grind:
| Grated Coconut | - | ½ cup |
| Cumin seed | - | ½ tsp |
To Temper:
| Coconut Oil | - | 2 tbsp |
| Mustard Fenugreek |
- - |
½ tsp ¼ tsp |
| Red Chilly | - | 2 nos |
| Curry leaves | - | 2 sprigs |
The Way:
1. To clean the chakkakuru, first remove the white outer cover of the seed (forgot to take that pic). Then soak the seeds in water overnight. You can clean them without soaking also, but it's difficult and time consuming
2. Take the soaked chakkakuru and using a knife scrape off the brown skin of the seed. Then cut the seed vertically into two or three (as possible) pieces
3. Now take the cleaned chakkakuru in a pressure cooker. Add little salt and water (1/4 cup) and pressure cook it till done. I kept for 2 whistles in high flame and 3 whistles in low flame
4. Meanwhile wash the raw mango thoroughly and pat dry using a kitchen towel. Now cut the mango into 1 inch long pieces (with the skin)
5. Take the cut mango pieces along with red chilly powder, turmeric powder, salt and little water (¼ cup - just enough for the mango pieces to be immersed) in a pan and boil them. Keep the flame on high
6. When the water starts boiling, reduce the flame to low and cover the pan and cook till the mango pieces are done (will take around 8-10 minutes). Don't let the pieces turn mushy. They should be cooked as well as firm
7. While the mango gets cooked, take the grated coconut and cumin seeds in a blender jar. Add little water and grind them into a smooth paste and keep aside
8. When the mangoes are cooked, add the cooked jackfruit seeds to it and give a stir
9. Now add the ground coconut paste and stir. Allow it to get cooked in low flame for 3-4 minutes so that the flavours blend in. Check salt and add if needed. Then switch off the flame
10. In a tadka pan, heat coconut oil. Splutter mustard and fenugreek seeds
11. Add broken dry red chilly and curry leaves. Take care not to burn
12. Add this tempering to the gravy and give a gentle stir
Notes:
- Adjust the quantity of the raw mango accordingly. Some mangoes may be too sour. Here we do not use curd or tamarind. The raw mango alone contributes to the sourness of the gravy. So adjust accordingly. Here I have used 1 full small sized raw mango
- You can also add drumstick or kumbalanga (ash gourd) also to this gravy. You can cook them along with the raw mangoes or pressure cook them with the seeds (As per convenience)
Cheers,
Chitz
Exotic and so delicious!
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