Kerala Style Chakkakuru Mezhukkupuratti Recipe – Jackfruit Seed Stir Fry
Discover the authentic and delicious Kerala-style Chakkakuru Mezhukkupuratti, a traditional dish made with jackfruit seeds (Kathal) that is rich in flavor and texture. This stir fry, often referred to as Jackfruit Seed Poriyal, is a popular side dish in Kerala cuisine. The earthy taste of the jackfruit seeds is beautifully enhanced by the addition of aromatic spices, curry leaves, and fresh coconut. This dish pairs perfectly with Kerala’s staple, Kanji (rice porridge) or any main meal. Let’s dive into the details of this mouthwatering recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jackfruit Seeds (Kathal) | 1 cup (cleaned and sliced) |
| Pearl Onions (Sambar Onions) | 8 (sliced) |
| Garlic | 4 cloves (finely chopped) |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Black Pepper Powder | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Fresh Coconut (grated) | 1/2 cup |
| Oil | As required |
| Salt | To taste |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Instructions
-
Boil the Jackfruit Seeds:
Begin by boiling the jackfruit seeds. In a pressure cooker, add the jackfruit seeds along with water and cook them for about 3 whistles. Once the cooking is complete, turn off the flame and allow the pressure to release naturally. -
Peel and Slice the Seeds:
Drain the water from the cooked jackfruit seeds and allow them to cool slightly. Peel off the tough outer skin of the seeds carefully and slice them into thin slivers. -
Prepare the Stir Fry:
Heat a kadai (wok) on medium flame. Add a little oil and let the mustard seeds splutter along with the fresh curry leaves. Once the mustard seeds start popping, add the sliced pearl onions and sauté until they soften and turn translucent. -
Spice It Up:
Sprinkle the Kashmiri red chili powder and black pepper powder into the kadai. Stir well to combine the spices with the onions. -
Add the Jackfruit Seeds:
Now, add the thinly sliced jackfruit seeds into the mixture. Sauté the ingredients well, ensuring the jackfruit seeds are evenly coated with the spices and onions. Continue cooking until the seeds absorb the flavors and become slightly crispy on the outside. -
Add Fresh Coconut:
Finally, add the grated fresh coconut into the pan and stir it through. Cook for another 2–3 minutes to allow the coconut to blend in well with the other ingredients. -
Serve:
Your Kerala Style Chakkakuru Mezhukkupuratti is ready to be served! Pair this stir fry with Kerala Style Kanji Payar (rice porridge with lentils) or any other dish of your choice.
Serving Suggestions
This dish is best enjoyed as a side to complement Kerala’s flavorful main dishes. Whether served with rice, kanji, or even chapatis, the earthy richness of the jackfruit seeds, paired with the heat from the spices and the fresh coconut, creates a delightful combination that is sure to impress your guests.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Sodium | 200 mg |
| Potassium | 230 mg |
Recipe Notes:
- Jackfruit seeds are not only nutritious but also versatile in various Kerala recipes. If you can’t find fresh jackfruit seeds, canned or frozen options can be used as well.
- The use of fresh coconut adds a sweet, creamy texture to the dish that balances the spiciness of the chili and black pepper.
- This dish is vegan and gluten-free, making it suitable for a variety of dietary preferences.
Enjoy making and savoring this delectable Kerala Style Chakkakuru Mezhukkupuratti, and bring a piece of South Indian comfort food into your kitchen!
