Chakkakuru Mulakittathu – Jackfruit Seeds in Spicy Sauce

Jackfruit seeds in a spicy and thick sauce, apt as a side to a simple afternoon meal of rice and curry…

Let this be my first post on this blog- my favorite side dish for rice. I am seriously not fond of jackfruit. When I was young, I got an upset tummy due to overeating of jackfruit during one of our vacations to India, and from then, I stopped eating it completely. But my love for its seeds has been undying. Whenever the seeds are dried, my mom ensures she makes this as she knows I love it. I also make it whenever I have the seeds available. Unfortunately, this time, I got only a single chance to make it as my stock of seeds was extremely limited. I am sincerely happy to have this family favorite of mine to kickstart my blog posts… Off to the recipe now…

 

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Chakkarkuru Mulakittathu - Jackfruit seeds in spicy sauce

Course Vegeterian
Cuisine Malabar
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • Jackfruit seeds - 1 cup soaked in water, skin peeled and outer grated to remove the brown portion (not completely though, leave some on!) and diced into half or quarters
  • Onion - 1 medium thinly sliced
  • Tomato - 1 medium thinly sliced
  • Ginger garlic paste - 1 tbsp
  • Tamarind - size of one small lemon soaked in hot water
  • Turmeric powder - 1/2 tsp
  • Chilli powder - 1 tsp more if you want it more spicy
  • Salt to taste
  • Water - 1/2 cup
  • For tempering:
  • Coconut oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Shallots - 5 sliced thinly
  • Curry leaves sufficient

Instructions

  • Put all the ingredients except the ones for tempering into a pressure cooker and nicely mix it.
  • Keep it on high flame till the cooker releases three whistles.
  • Now reduce the flame to the lowest possible and let it cook for 25-30 minutes.
  • Switch off and allow the steam to be released on its own.
  • Once done, open the cooker, give it a nice stir to mix it well.
  • Pour oil into a small pan, heat the coconut oil, splutter the mustard seeds.
  • Fry the shallots and curry leaves till done.
  • Pour it over the chakkarkuru molakittathu and enjoy digging in!!!!

*Updated on April 10, 2021: After more than seven years of blogging, I finally took a plunge into making videos. This is just a small start. Making videos isn’t my game but I surely want to make one at a time and do it slowly and steadily, without much force or pressure to myself. Since I am not a fan of really lengthy videos, I plan to keep mine as short as possible… I hope you all will like it… πŸ™‚

 

Pst, isn’t it such a coincidence that my first blog post ends up becoming my first You Tube video as well? Alhamdulillah… πŸ™‚

 

Join the Conversation

  1. nice blog..luking very cool.n i 2 luv these seeds…but never tasted this type of dish….N
    Nice 2 meet u..All d best n keep i n touch vth Mahaslovelyhome dear

    1. thank u for your lovely comments!!! πŸ™‚

  2. Delicious curry…one of my favourite

    1. It's my fave 2… Thank u 4 ur comments!!! πŸ™‚

  3. This is one of my favorite curries hands down. I used to buy the frozen packets, now I have no access to them where I live. Thanks for this recipe, Rafeeda!

    1. thank u so much tisa… πŸ™‚

  4. oh wow!! ths luks delicious… we make it with minimum ingredients bt adding vellari to it…we didn' get any chakkakurus ths year πŸ™

    1. hasna, i do have some stock with me… if u r coming to sharjah, gimme a buzz!!! πŸ™‚

  5. I luv jackfruit seeds..mmm..we make this with coconut paste.

    1. thank u so much shaami…

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