Chakka Erissery

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Ingredients:-

  1. Unripe jackfruit – 3 cups; chopped lengthwise
  2. Salt to taste
  3. Turmeric powder – 1/4 tsp.
  4. water – 1 cup
  5. Oil – 1 tsp.

For the coconut paste:-

  1. Grated coconut – 3/4 cup
  2. Cumin seeds – 1/2 tsp.
  3. Garlic – 1 medium clove
  4. Greenchilly – 1 to 2 numbers
  5. Shallot – 1 number
  6. Curry leaf – 1 number
  7. Turmeric powder – 1/4 tsp.
  8. Salt – a pinch
  9. water – 2 – 3 tbsps

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1/2 tsp.
  3. Curry leaf – a sprig
  4. Grated coconut – 1 heaping tbsp.

Method:-

  1. Combine the jackfruit pieces, salt, turmeric powder, water and oil in a pressure cooker. Simmer for 5 minutes after the first whistle. Open the cooker after the pressures subside. Cook till almost dry. Mash the cooked jackfruit.
  2. Grind the coconut with garlic, greenchilly, shallot, curry leaf, cumin seeds, salt and turmeric powder to a very smooth paste adding little water.
  3. Add the coconut paste to the mashed jackfruit pieces and cook for 1-2 minutes.
  4. Heat 1 tbsp. of oil in a  wok and add the mustard seeds. Allow them to pop. Add the curry leaves and grated coconut. Fry till golden brown in colour. Pour this over the erissery.
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