Chakka Erissery Recipe - Kerala Style Coconut Laced Jackfruit Sabzi
Chakka Erissery Recipe is a delicious Kerala Style Coconut Laced Jackfruit Sabzi, that is served at the Traditional Kerala Sadhya, which is a grand feast made and served on a banana leaf during special occasions.
Ingredients
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300 grams Jackfruit Ripe (Kathal)
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chopped coarsely
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1 cup Water
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1 teaspoon Red Chilli powder
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1/2 teaspoon Turmeric powder (Haldi)
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1/2 teaspoon Black pepper powder
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Salt
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to taste
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For grinding
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1/2 cup Fresh coconut
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grated
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1 teaspoon Cumin seeds (Jeera)
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For seasoning
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1/2 cup Fresh coconut
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pieces
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1 sprig Curry leaves
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2 Dry Red Chillies
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6 cloves Garlic
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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3 teaspoon Coconut Oil
Instructions
Step 1
To begin making Chakka Erissery Recipe, let us first cut the raw jackfruit
Step 2
In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil
Step 3
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free
Step 4
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit
Step 5
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water
Step 6
Place the jackfruit in a pressure cooker with 1/4 cup of water and turmeric powder, red chilli powder, pepper powder and salt
Step 7
Pressure cook for 1 whistle and turn off the heat
Step 8
Allow the pressure to release naturally
Step 9
In a mixer grinder, combine the grated coconut, and cumin seeds into a fine smooth paste along with some water
Step 10
Once the pressure from the pressure cooker has released naturally, open the lid, add the coconut masala and return to flame
Step 11
Cook on medium low heat for 3-4 minutes with no lid on, stirring continuously so that it does not get burnt down
Step 12
turn off the flame
Step 13
Heat coconut oil in a tadka pan on low heat
Step 14
Once the oil is hot, add mustard seeds, when they splutter, add garlic, dry red chillies, curry leaves and coconut pieces and fry for 2-3 minutes and turn off the in a few seconds
Step 15
Add this tadka to the Chakka Erissery
Step 16
Serve Chakka Erissery Recipe along with hot Steamed Rice Recipe, Kerala Style Pulissery Recipe (Mor Kuzhambu), Kerala Style Pazham Pori Recipe (Banana Fry)to make it a complete meal
Step 17
If you are looking for an Indian Diabetic meal, serve this Chakka Erissery Recipe along with Masala Jowar Bhakri Recipe, Horsegram Dal Recipe and Spinach And Millet Pulav Recipe for a complete meal
Step 18