Each time I get my stock of jackfruit seeds or chakkakuru like we call it, I would always convert into this stir-fry, definitely my favorite way of having it any time. I would always wait for the time of the year to arrive so that umma would send down some of the dried seeds that she manages to keep. Nobody seems to like it anytime, it is always me who is finishing it off. 😉 I was surprised to see recently that the local supermarket close to my house was selling these seeds in the vegetable section! Even though it is pricey, buying it once in a while wouldn’t hurt, right? At least I don’t have to wait for umma to send some. 🙂
This is another favorite way of having this curry. Umma used to make this often, but as usual I had not noted it down from her. When I saw this recipe, it sounds so similar to her curry so I went ahead and made it. And I must say, it tasted exactly like the way she makes! You can make this curry without the drumstick too, but it adds a nice dimension and I love to scoop out the flesh in while having it with my rice. Pair it with an awesome fish fry, and your lunch is set! 😉
PST: this is one of umma’s oldest chatti. I really don’t know how old is it. She had wrapped it up nicely in many of her clothes and bought it safely ages ago. I bet it is at least 15 years old. I guess you can make it out from the color and the little break at the tip. 🙂 But MaShaAllah, she used to keep her things so well managed, I am so bad at it basically… 🙁
Posted on this day previously:
Chakkakuru Muringakaya Parippu Curry ~ Jackfruit Seed Drumstick Lentil Curry
- 1/2 cup toor dal pigeon lentils
- 25 jackfruit seeds outer case removed and cut into half
- 3 drumsticks skin shredded and chopped
- 1 tsp turmeric powder
- 3/4 tsp red chilli powder
- Salt to taste
- For grinding:
- 1/2 cup grated coconut
- 1 tsp fennel seeds
- 3 garlic cloves
- 2 green chillies
- For tempering:
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 4 dried red chillies
- 2 sprigs curry leaves
- Combine dal, jackfruit seeds with a cup of water, 1/2 tsp turmeric powder, chilli powder and salt in a pressure cooker. Pressure cook for three whistles on high. Switch off and allow pressure to go completely.
- Grind the "for grinding" ingredients together to make a paste. Set aside.
- In a chatti (earther pot), put the chopped drumstick along with a cup of water and remaining turmeric powder. Bring to boil and allow to cool till almost done.
- Put in the cooked dal-seeds mix and give a good stir. Simmer for a few minutes.
- Add in the ground paste and mix well. Simmer for a coupe of minutes. Switch off.
- Heat oil in a little saucepan. Splutter the mustard seeds, fry the dry chillies and curry leaves for a few seconds. Pour into the curry. Enjoy hot with rice!