Chakkakuru Manga Curry/ Chakkakuru Manga
Chakkakuru Manga curry with Muringakol, is a nostalgic dish for most Keralites. Jack fruit is the state fruit of Kerala and most backyards in Kerala have a Jackfruit tree. The ripe ones are sweet and consumed as a fruit, and the unripe ones are used as vegetable – such as in Chakka vevichathu, Chakka Kuzhachathu etc. Fried Jack fruit (chips) are also famous all over the world. Seeds of Jack fruit are known as chakka kuru in Kerala. We make thoran, mezhukkupuratti and even roast them in fire. It is rich in iron content, has antimicrobial compounds and is great for healthy eyes, skin and hair. Good reasons to include them in your diet, right?
This Chakkakuru Manga Curry is a traditional, summertime delicious dish and is part of my childhood memories. Every summer it is jackfruit time. Hats off to the patience of all moms, as I find the art of cutting the gummy Jack fruit extremely strenuous! During our childhood, we never had to labour so hard, as we just had to eat the sweet golden fruit. It is messy work, and every time someone offers me a jack fruit, I truly wish mummy was there to help. Her whole family – my granny and my aunts are such experts and I truly admire their patience and expertise. Coming back to Chakkakuru, the Jackfruit seeds are washed and dried to take off the white slippery skin; the brown skin underneath is edible. Another Mango delicacy is Angamaly Manga curry, prepared in coconut milk.
Chakkakuru Manga curry is a hearty and wholesome dish with perfectly balanced spicy and tangy favours. We add one drumstick to the mix to make it more delicious. The complex flavours makes this dish more unique and it is a great side dish with rice. Coconut ground with chilies, cumin, shallots and garlic adds to the flavours and enhances the natural taste of vegetables. Mangoes make it tangy: use mangoes that are not too sour or adjust the measure according to the sourness.
For more vegetarian dishes check kerala lunch options like Aviyal, Pulissery, Pachadi, Erissery, Manga curry, Olan, a variety of thoran and Mezhukkupuratti, Theeyal, variety Mappas dishes, pickles, chammanthi etc. If you are looking for Kerala special Non-vegetarian dishes, check Kakka Irachi Ularthiyathu, Tharavu Roast, Beef Ularthiyathu, chicken dishes, Ayala curry, Alleppey fish curry, Karimeen Mappas, Fish Molee, Koonthal (Squid) Roast, Chemmeen Roast etc. You will love the delicious flavours!
For now, we will try the Chakkakuru Manga Char. Hope you will enjoy this classic dish. Wishing you all a healthy appetite!!
Ingredients for Chakkakuru Manga Curry:
: 15 – 20 pieces
Green Mango (unripe)
: 1 small or less if sour
: 1 no.
: ½ tsp + ¼ tsp
Small Onion/ Shallots
: 6 +3 nos.
: 3 nos.
: 2 cloves
: ½ tsp
: ½ cup – ¾ cup
: ½ tsp + a pinch
Red dry Chili
: 2 nos.
: 1 tbsp
Step by step Method for Chakkakuru Manga:
- Remove the white skin of the chakkakuru. If you don’t like the brown skin underneath,, you can scrape the brown skin to get a whiter, cleaner look (I have not removed it).
- Cut the Jackfruit seeds/ Chakkakuru lengthwise into small pieces.
- Pressure cook the chopped Chakkakuru with 1 cup water, salt, sliced small onions (3), one slit green chilli, few curry leaves and little turmeric powder.
- Cook on medium flame, till a whistle and slightly mash the chakkakuru after cooking.
- Peel and slice the mangoes into small pieces.
- Scrape the drumstick skin, clean and cut into two-inch pieces.
- Add the mango pieces and Drumstick to the cooker, add 1 cup more boiling water and cook covered on slow fire, stirring in between.
- Meanwhile, grind the coconut with small onions, garlic, green chili, cumin powder and turmeric powder to a smooth paste.
- Add this coconut mix to the cooked chakkakuru manga curry and cook covered for few minutes on low flame.
- Combine well and adjust salt to taste. The gravy should be thick. Switch off the flame and keep aside.
Heat coconut oil in a kadai, crackle mustards, add curry leaves and red chili. Pour the seasoning over the Chakkakuru Manga curry and serve. Enjoy with rice, thoran and pavakka fry.
- You can scrape the brown skin of chakkakuru before cooking. However, the skin is considered healthy.
- If the mangoes are too sour, add less measure.
- Coconut should be ground carefully. Slightly grainy coconut paste is required.
- Add just two cloves of garlic, it should not dominate or overpower other flavours. Garlic helps to alleviate gas.
- Do not pressure cook the mangoes. Just cover and cook on low flame.
- Use coconut oil for seasoning to ensure authentic taste.
Hope you liked this Kerala style Chakkakuru Manga char recipe. I look forward to your feedback and comments which would motivate me to post more wonderful recipes for you. So, do put in your comments or share with your friends through the buttons on the side. God Bless!!
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