Chakkakuru Manga Curry | Kerala Style Chakkakuru Pacha Manga Curry | Jackfruit Seeds and Raw Mango Curry

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..

Raw Mango Rice

Uppilitta Manga | Raw Mangoes in Brine

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Idichakka Thoran

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

Serve with red rice and a spicy side dish of your choice!

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

Idichakka Thoran | Tender Jackfruit Stir fry | Malabar Style Raw Jackfruit Stir Fry

I wanted to be very regular here in my little space this year, but you know sometimes some things are not in your hands.. Plus the lethargy or inertia or whatever names you call it ;) But the thing is that I'm back and every time I'm gone there's some force or some vibe in here that pulls me back.. Sometimes even after a span of a year or two.. Maybe that's the passion I hold deep inside or maybe it can be an outcome of my resilience. And whatever that might be, i'm glad to have this dainty little space to come and share the recipes that I cook up in my little kitchen, to rant my woes, my views and sometimes a little gyan ;) 

So what I'm sharing with you today apart from the casual talk is a recipe with idichakka or tender/raw Jackfruit. It's the season of jackruit now, so this post seems apt.. There are quite a few recipes with this tender jackfruit but I have so far only had this thoran. My mil makes this regularly whenever she can get her hands on one. And unlike the ripe jackfruit, the raw one has lesser haters.. Even my hubby who hates jackfruit in any and all forms will eat this thoran ;) So all those people who have never had this before and who want to try this if you can manage to get hold of one, here's the recipe.. if you want to skip using coconut, can do that as well. Just skip adding the coconut-shallot mixture and add a red chilly or two while tempering !

Recipe Source: Mil

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Makes : 12 medium sized muffins 

I Used:

Idichakka/Raw Jackfruit	-	A medium sized one
Coconut Oil	-	3 tbsp
Mustard	-	½ tsp
Red Chilly	-	2 nos
Curry leaves	-	2 sprigs
Red Rice	-	4 tbsp
Turmeric powder	-	¼ tsp
Salt	-	As Needed

To Pulse:

Grated Coconut	-	½ cup
Shallots	-	4 nos
Green Chilly	-	3 nos

The Way:

1. To clean and cut the idichakka, I first cut it into half. Then I quarter it and again cut the quarters into half. Now remove the pith as well as the outer hard skin and discard them. Retain only the flesh and cut them into 3-4 inch pieces

2. Now take the clean and cut pieces in a pressure cooker. Add salt and turmeric powder and little water (3-4 tbsp should suffice. More water will make the jackfruit mushy). Then pressure cook for 2-3 whistles. A good jackruit will get cooked in 1 or 2 whistles

3. Once the pressure is released, using a pestle gently crush the jackfruit chunks to become fine pieces

4. Meanwhile, take grated coconut, shallos and green chilly in a mixie jar. Crush or pulse them 2-3 times. Do not grind them, a few pulses is sufficient

5. In a kadai or pan, heat coconut oil. Splutter mustard. Then add broken red chillies, curry leaves

6. Then add the red rice. Saute for 3-4 minutes in low flame till the rice slowly starts puffing up. Take care not to burn the rice

7. Now add the boiled jackfruit pieces and give a gentle stir. Leave for a minute or two 

8. Then add the pulsed coconut and give another gentle stir. Leave for 3-4 minutes for the favours to sink in and for the raw smell of the shallots to go away. Stir occasionally so that it does not get burnt

Serve with red rice and a gravy of your choice.

Cheers,
Chitz