- Grind together grated coconut, shallots, green chillies, coriander powder and turmeric powder to a fine paste and keep aside.
- Cook chakkakuru / jackfruit seeds with 2 cups of water, chumannulli /shallots, turmeric powder and salt. When jackfruit seeds are cooked half way add mango pieces and green chillies and cook until soft and tender. Mash jackfruit seeds slightly with the back of a spoon.
- Now add the ground paste to the cooked jackfruit- mango mixture and mix well. Lower the flame and stir well for 2-3 minutes or until the curry is heated thoroughly but do not let it boil after adding coconut paste. Turn off the heat and keep aside.
- For seasoning, heat oil in a pan and add mustard seeds. When it starts spluttering add shallots and fry until light brown and add curry leaves, dry red chillies and chilly powder and fry for few seconds. Pour this seasoning over the chakkakuru curry, mix well and serve.
Sending this to Kerala Kitchen hosted by Divya.
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