Chakkakuru Pachamaanga Curry ~ Jackfruit Seeds Raw Mango Curry

I miss my stock of chakkakuru (jackfruit seeds) this season. 🙁 I had an uncle who flew in last week and I received a parcel from umma, but unfortunately it didn’t have any seeds in it. When I asked her, she said he already had too much weight and she couldn’t send any. Now I guess I need to get some from the supermarket, but the way those seeds look, I wouldn’t even want to buy them!

I prepared this curry with the last bit I had of what umma send me last year. The combination of the slightly sweet seeds and the tangy raw mango gives a nice punch while having rice. I am not a fan of raw mango or its tanginess, so normally what I do is to squeeze the mango into the rice and discard the skin. I mix it in and have it so that the tangy taste is a little subsided. This combination is one of my favorite way of making jackfruit seeds. The other curry that I usually make with these seeds is this one with drumstick, which tastes good too. Off to the recipe…

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5 from 1 vote

Chakkakuru Pachamaanga Curry

Course Curries

Cuisine Malabar

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Rafeeda

Ingredients

• 15 jackfruit seeds soaked and outer cover peeled
• 1 green mango chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste
• For grinding:
• 1/2 cup coconut
• 4 shallots
• 2 cloves garlic
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 3 green chillies
• For tempering:
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves

Instructions

• Combine the seeds, mango, turmeric and chilli powder in a pressure cooker. Add very little water along with salt, just to cover the base and pressure cook on high flame for 5-6 whistles. Switch off and allow it to cool completely.
• Grind all the ingredients in the "for grinding" section to a smooth paste.
• Open the cooker and switch on the flame. Add the ground mixture and additional water if required. Heat the mixture - do not boil otherwise. Switch off.
• Heat oil in a small sauce pan, splutter the mustard seeds and briefly fry the curry leaves. Add into curry, serve hot with rice.