Jackfruit seeds in roasted coconut gravy or Chakkakuru Varutharacha curry



  1. Chakkakuru or jack fruit seeds – 1 cup
  2. Coconut oil – 1 tbsp.
  3. Onion – 1 medium; thinly sliced
  4. Garlic – 4 big cloves
  5. Ginger – 1 tsp.
  6. Greenchilly – 1 number
  7. Turmeric powder – 1/2 tsp.
  8. Red chilly powder – 3/4 tsp.
  9. Coriander powder – 1 heaping tsp.
  10. Meat masala powder ( I used eastern) – 1/2 heaping tsp.
  11. Tomato – 3/4 cup; chopped
  12. Water – 1.5 cups
  13. salt to taste
  14. Drumstick – 2 numbers; large cut into 2″ pieces
  15. Mustard seeds – 3/4 tsp.
  16. Fenugreek – 1/4 tsp.
  17. Shallots – 2 numbers; thinly sliced
  18. Curry leaves -a few
  19. Garam masala powder – 3/4 tsp.
  20. Pepper powder – 1/2 tsp.
  21. Jaggery – 1 tsp.

For the coconut paste

  1. Coconut oil – 1 tbsp.
  2. Grated coconut – 1 cup
  3. Cumin seeds – a few
  4. Shallots – 2 numbers; sliced
  5. Curry leaves – 2-3 numbers; torn
  6. Coriander powder – 1 heaping tsp.


  1. Heat 1 tbsp. of coconut oil in a wok. Add the grated coconut, shallots, curry leaves, cumin seeds and roast till the coconut turns dark brown in colour and crisp. Add the coriander powder and switch off heat. Let cool slightly. Grind to a very smooth paste without adding water.
  2. Remove the outer cover of the jack fruit seeds and cut each seed into half from the middle length wise. Cook in a pressure cooker adding 1/3 tsp. of salt,. 1/4 tsp. of turmeric powder and 1/2 cup of water for 2 whistles on high heat. Open the cooker once the pressures subside and cook till completely dry.
  3. In a broad non-stick pan, heat 1 tbsp. of coconut oil and stir in the onions, garlic, ginger and greenchilly. Cook till the onions turn golden turn golden brown in colour. Stir in the turmeric, coriander, meat masala and red chilly powders. Cook for 2 minutes on low heat. Add the tomatoes and cook till they turn mushy. At this stage, stir in the drumstick pieces, cooked jack fruit seeds, 1 cup of water and salt to taste. Transfer this mixture to a pressure cooker and cook for just a whistle on high heat.
  4. Open the cooker once the pressures subside. Add the coconut paste, garam masala powder, 1/2 cup more of water, pepper powder, jaggery and bring the mixture to a boil. Cook on medium heat for 2 minutes.
  5. In a wok, heat 1 tsp. of coconut oil and splutter the mustard seeds. Add the fenugreek and shallots and fry till golden brown in colour. Pour this seasoning over the curry.
This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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