Kerala Style Jackfruit Seed Stir-Fry (Chakkakuru Mezhukkupuratti)

Kerala Style Chakkakuru Mezhukkupuratti Recipe – Jackfruit Seed Poriyal

Kerala, with its vibrant and diverse cuisine, offers a plethora of dishes that are both flavorful and wholesome. One such dish is Chakkakuru Mezhukkupuratti, a delightful stir-fry made with jackfruit seeds, or Kathal, which is a great way to use this often-overlooked ingredient. This vegetarian recipe is a wonderful addition to any meal, whether it is served as a side dish or as part of a larger Kerala-inspired feast. The rich flavor of the jackfruit seeds, paired with the aromatic blend of spices, onions, garlic, and fresh coconut, creates a unique and delicious dish that’s sure to impress.

Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Cuisine: Kerala
Course: Side Dish
Diet: Vegetarian

Ingredients

Instructions

1. Prepare the Jackfruit Seeds:

   • Start by boiling the jackfruit seeds. Place the cleaned jackfruit seeds into a pressure cooker and add enough water to cover them.
   • Pressure cook the seeds for about 3 whistles. Once done, turn off the flame and allow the pressure to release naturally.
   • Once the pressure has subsided, carefully drain the water and peel off the skin from the jackfruit seeds. Slice the seeds into thin slivers and set them aside.

2. Heat the Oil:

   • In a kadai (Indian wok), heat a generous amount of sunflower oil over medium heat. Once the oil is hot, add mustard seeds and allow them to splutter.

3. Sauté Aromatics:

   • Add the curry leaves and sauté for a few seconds until fragrant.
   • Next, add the sliced pearl onions and cook them until they turn soft and slightly golden.

4. Spice It Up:

   • Sprinkle in the Kashmiri red chilli powder and black pepper powder, stirring the mixture to evenly coat the onions and curry leaves with the spices.

5. Cook the Jackfruit Seeds:

   • Add the sliced jackfruit seeds into the pan and sauté them well with the spiced onion mixture. Continue to sauté for about 5-6 minutes, ensuring the seeds are well-coated with the spices and cooked through.

6. Finish with Coconut:

   • Finally, add the grated fresh coconut and stir everything together. Allow the mixture to cook for an additional 2-3 minutes, allowing the coconut to blend with the spices and jackfruit seeds.

7. Serve:

   • Once everything is well combined and cooked, taste and adjust the salt if necessary.
   • Serve your Kerala Style Chakkakuru Mezhukkupuratti hot, paired with Kerala Style Kanji Payar (rice and lentils) or as a side dish to your favorite Kerala-style main course.

Nutritional Information (Approximate per serving)

Tips and Variations

• Jackfruit Seeds Substitution: If you can’t find fresh jackfruit seeds, you can use canned or frozen jackfruit seeds, which can be found in most Indian grocery stores.
• Spice Adjustments: For a spicier version, you can increase the amount of red chili powder or add some finely chopped green chilies to the recipe.
• Coconut Variation: If fresh coconut is not available, you can substitute it with desiccated coconut or even try coconut milk for a creamier version of this dish.

This Kerala Style Chakkakuru Mezhukkupuratti is an aromatic, flavorful, and nutrient-packed dish that will transport you straight to the heart of Kerala. Whether you enjoy it as part of a traditional Kerala feast or as a simple side dish, its vibrant flavors will definitely leave a lasting impression. The combination of the jackfruit seeds with the sweetness of onions, the kick from the spices, and the richness from the grated coconut is simply irresistible!