Chakka Erissery Recipe – Kerala Style Coconut Laced Jackfruit Sabzi
Description:
Chakka Erissery is a quintessential Kerala-style dish, often served at the grand Kerala Sadhya feast, which is a celebratory meal traditionally presented on a banana leaf during special occasions. This delectable vegetarian side dish combines the sweetness of ripe jackfruit with a tantalizing coconut-based masala and is seasoned with a fragrant tempering of mustard seeds, garlic, and curry leaves. The unique flavor and textures of this dish make it a delightful complement to any meal, whether for festive occasions or a regular family gathering.
Cuisine: Kerala Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients:
For the main dish:
| Ingredient | Quantity |
|---|---|
| Jackfruit Ripe (Kathal), chopped coarsely | 300 grams |
| Water | 1 cup |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | ½ teaspoon |
| Black pepper powder | ½ teaspoon |
| Salt | To taste |
For grinding:
| Ingredient | Quantity |
|---|---|
| Fresh coconut, grated | ½ cup |
| Cumin seeds (Jeera) | 1 teaspoon |
For seasoning:
| Ingredient | Quantity |
|---|---|
| Fresh coconut, pieces | ½ cup |
| Curry leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Garlic, crushed | 6 cloves |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Coconut Oil | 3 teaspoons |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4-6
Instructions:
-
Preparing the Jackfruit:
To begin making Chakka Erissery, first prepare the jackfruit. Since the latex of raw jackfruit can be sticky, grease both your hands and the knife with some oil to avoid this. This step makes the cutting process hassle-free. Additionally, keep a bowl of water mixed with salt ready to soak the cut jackfruit pieces, which helps prevent discolouration. -
Cutting the Jackfruit:
Cut the raw jackfruit in half, discard the skin, and chop it into 1-inch pieces. Soak the pieces in the salted water to preserve their color. -
Cooking the Jackfruit:
Next, place the chopped jackfruit in a pressure cooker. Add 1/4 cup of water along with turmeric powder, red chilli powder, black pepper powder, and salt. Pressure cook for 1 whistle, then turn off the heat. Allow the pressure to release naturally before opening the lid. -
Making the Coconut Masala:
While the jackfruit is cooking, prepare the coconut masala. In a mixer grinder, combine the grated coconut and cumin seeds. Add a little water and grind everything into a smooth, fine paste. -
Mixing the Masala:
Once the pressure from the cooker has released, open the lid and add the coconut masala to the cooked jackfruit. Place the cooker back on the stove and cook the mixture on medium-low heat for 3-4 minutes without covering it. Stir continuously to prevent the mixture from burning. Once the masala is well combined and the flavors have melded, turn off the flame. -
Preparing the Seasoning:
In a small pan, heat the coconut oil over low heat. Once hot, add mustard seeds and wait for them to splutter. Add crushed garlic, dry red chillies, curry leaves, and coconut pieces. Fry the mixture for 2-3 minutes until fragrant, then remove from heat. -
Final Touch:
Pour the seasoned coconut mixture (tadka) over the prepared Chakka Erissery and gently mix it in. -
Serving:
Serve the Chakka Erissery hot with steamed rice for a traditional Kerala meal. It pairs wonderfully with other Kerala specialties such as Kerala Style Pulissery (Mor Kuzhambu) and Pazham Pori (banana fry). For a wholesome meal, you can also serve it with Masala Jowar Bhakri, Horsegram Dal, and Spinach And Millet Pulav if you’re looking for a nutritious, diabetic-friendly option.
Tips for Best Results:
- Jackfruit Selection: Ensure that the jackfruit is ripe, as this dish uses sweet jackfruit for its unique flavor.
- Grinding Coconut: For the best texture, use freshly grated coconut. If unavailable, frozen coconut works as a good substitute.
- Tempering: The tempering with coconut oil is essential as it brings out the distinct Kerala flavor. Don’t skip it!
Conclusion:
Chakka Erissery is a true reflection of Kerala’s rich culinary heritage. This coconut-laced jackfruit sabzi offers a perfect balance of flavors, with the sweetness of the jackfruit blending seamlessly with the earthy spices. The dish, made with the goodness of fresh coconut, is a treat to the senses and a must-try for anyone exploring authentic Kerala cuisine. Whether you serve it for a festive occasion or a simple family meal, it is sure to be enjoyed by all.
