Chakkakkuru Mezhukkupuratti

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Preparation time: 45 minutes | Difficulty Level: Easy


    • Jackfruit Seeds (chopped) – 3 cups (45-50 seeds)
    • Coconut Slices – ¼ cup
    • Mustard Seeds – ½ teaspoon
    • Shallots (crushed) – 10
    • Green Chilly (slit) – 2
    • Garlic (crushed) – 10 pods
    • Curry Leaves – 2 stem
    • Chilly Flakes – 1 teaspoon
    • Kashmiri Chilly Powder – 1 teaspoon
    • Turmeric – a pinch
    • Pepper Powder – ¼ teaspoon
    • Salt – As needed
    • Oil – As needed

How To

  • Remove the outer white layer of jack fruit seeds and slightly peel off the brown skin. Wash and cut lengthwise.
  • Pressure cook the chopped jack fruit seeds adding ¾ to 1 cup water and salt. Allow the excess water (if it is there) to evaporate and keep this aside.
  • Heat oil in a non-stick pan (any thick bottomed pan). Splutter mustard seeds.
  • Add chopped garlic, shallots, green chillies and curry leaves. Add salt and sauté for few minutes.
  • Add coconut slices, chilly flakes and stir for few more minutes.
  • Add turmeric powder, kashmiri chilly powder and pepper powder. Stir fry for 2-3 minutes.
  • Add the cooked jackfruit seeds to this and mix well. Check for salt. Let it cook for 2-3 minutes on medium flame. Stir fry over medium flame till it slightly starts turning brown.
  • Serve hot with rice.


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