Chakka Erissery Recipe – Kerala Style Coconut Laced Jackfruit Sabzi
Chakka Erissery, a traditional dish from Kerala, is a delightful mix of ripe jackfruit, spices, and coconut. This Kerala-style recipe brings together the natural sweetness of jackfruit with the robust flavors of coconut and spices, creating a simple yet flavorful side dish. Known for its unique texture and taste, this dish is commonly served with rice and other Kerala-style accompaniments.
Here’s a step-by-step guide to making Chakka Erissery, with a flavorful coconut-laced twist.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jackfruit Ripe (Kathal) – chopped coarsely | 300 grams |
| Water | 1 cup |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coconut – grated | 1/2 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fresh Coconut – pieces | 1/2 cup |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Garlic | 6 cloves |
| Mustard Seeds | 1 teaspoon |
| Coconut Oil | 3 teaspoons |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
- Cuisine: Kerala Recipes
- Course: Side Dish
- Diet: Vegetarian
Instructions
Step 1: Preparing the Jackfruit
Start by prepping the raw jackfruit. To prevent the sticky latex from sticking to your hands and knife, grease both your hands and knife with some oil. This step makes the process easier and avoids the mess caused by the fruit’s natural sap.
Place a bowl of salted water nearby where you can soak the chopped pieces of jackfruit to prevent discoloration.
Once your hands and knife are ready, cut the jackfruit into halves, discard the tough outer skin, and slice the fruit into 1-inch pieces. Immediately soak these pieces in the salted water.
Step 2: Pressure Cooking the Jackfruit
Place the chopped jackfruit in a pressure cooker with about 1/4 cup of water. Add the turmeric powder, red chili powder, black pepper powder, and salt. Pressure cook for one whistle and then turn off the heat. Let the pressure release naturally, which will take a few minutes.
Step 3: Making the Coconut Masala Paste
While the jackfruit is cooking, prepare the coconut masala. In a mixer grinder, add the grated coconut and cumin seeds. Grind these ingredients into a fine paste by adding a little water as needed to make a smooth mixture.
Step 4: Adding the Coconut Masala
Once the pressure from the cooker has released, open the lid and add the freshly ground coconut masala paste to the cooked jackfruit. Turn the stove back on to medium-low heat. Stir continuously to avoid burning. Let the mixture cook uncovered for about 3-4 minutes.
Turn off the heat once the flavors have melded together.
Step 5: Preparing the Tempering (Tadka)
Now, let’s prepare the tempering, which is the final touch that will enhance the dish’s flavor. In a small pan (tadka pan), heat the coconut oil on low heat. Once the oil is hot, add the mustard seeds. Allow them to splutter.
Next, add the garlic cloves (smashed or finely chopped), dry red chilies, curry leaves, and fresh coconut pieces. Fry the tempering mixture for about 2-3 minutes until the coconut pieces are golden brown and the aroma fills the air.
Step 6: Combining Everything
Once the tempering is ready, add it to the cooked jackfruit mixture. Stir well to combine all the flavors. Your Chakka Erissery is now ready to serve!
Serving Suggestions
Chakka Erissery is best served hot, alongside a steaming bowl of rice, Kerala-style Pulissery (Mor Kuzhambu), and Kerala-style Pazham Pori (banana fry) for a complete meal. If you’re looking for a diabetic-friendly option, you can pair the dish with Masala Jowar Bhakri, Horsegram Dal, and Spinach and Millet Pulav for a well-balanced, nutritious meal.
Tips for Making Chakka Erissery
- Jackfruit Selection: Ensure you use ripe jackfruit for the sweetness and tenderness needed for this dish. You can use either fresh or canned jackfruit if fresh is not available.
- Grind the Coconut Paste Smoothly: A smooth coconut paste is essential for that rich, creamy texture that defines this dish.
- Tempering: Don’t skip the tempering step. The garlic, mustard seeds, curry leaves, and coconut add the signature flavors to the dish that make it a true Kerala delight.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 160 kcal |
| Protein | 2 grams |
| Carbohydrates | 30 grams |
| Fat | 8 grams |
| Fiber | 5 grams |
| Sodium | 400 mg |
| Potassium | 300 mg |
Chakka Erissery brings the heart of Kerala into your kitchen with its unique blend of sweet, spicy, and aromatic ingredients. This dish offers a perfect balance of flavors and textures that can elevate any meal, whether it’s a festive gathering or a casual dinner. Try this Kerala-style coconut-laced jackfruit sabzi today, and enjoy a taste of traditional South Indian cuisine!
