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Chakka Kuzhachathu/Raw Jackfruit Curry (Kerala Style) Diabetic Friendly Recipe

Raw jackfruit curry for diabetes. Raw jackfruit has a much lower glycemic load and can be had as a main meal for a person with diabetes. Chakka kuzhachathu is a traditional curry made with raw jackfruit known as "chakka" in Malayalam. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with fish curry/meen curry...Come summer, Kerala has its share of mangoes and jackfruits.

Raw jackfruit is chopped and cooked, fresh coconut grinded coarsely is added to the cooked jackfruit and seasoned with mustard seeds, curry leaves etc in farm fresh coconut oil. During grandmas time, coconut was grinded in a stone grinder or "ammi kal" as it is known in Malayalam. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic Kerala dishes.

This curry is a traditional vegan curry; for vegetarians, this can be served with pickles.

Note: Since jackfruit is in abundance during the summers; there is no exact measurement, usually most household will make this curry according to the number of family members. I am just giving a round about measurement, feel free to increase jackfruit flesh, if you have more of it.

NOTE: If you are on diabetic meds, having a full meal with raw jackfruit will lower your sugar levels. So pls be cautious.

Jackfruit raw flesh/Chakka chula: 1/2 kg
Water to cook the fruit: about 1/2 cup or maybe a little more.
To grind:
Coconut scraped: 1 cup.
Turmeric powder: 1/2 tsp.
Shallots: 3 or 4.
Green chilli: 3 or 4.
Garlic cloves: 2 or 3 (optional)
To temper:
Coconut oil: 1 tbsp.
Mustard seeds: 1/2 tsp.
Shallots (cheriya ulli): 2 or 3, slit.
Whole red chillies broken: 2.
Curry leaves: 2 sprig.
Salt to taste.

Cleaned jackfruit raw flesh.

Chop the jackfruit flesh or you can cut into big chunks and once cooked mash it up...but personally I prefer this way.

Heat coconut oil in a pan or kadai, add in shallots, broken red chillies, and curry leaves. Saute for a minute or two.

Then add in chopped jackfruit flesh.

Stir/mix well. Add water and salt, cover and cook, on medium to low flame.

While it is cooking, into a stone grinder or "ammi kal" add in the freshly scraped coconut, garlic, shallots, green chillies, and turmeric powder.

Grind coarsely. Alternately you can use ur small electric grinder, but I prefer to do the traditional way. Believe me guys, this was worth the wonder women need not hit the gym those days :)

Open the kadai, if needed add some more water, mix well, make sure it does not stick to the bottom and get burnt. Add the coarsely grinded coconut into this. Cover the lid for a min....

Then mix and mash it.

Serve hot!!

Serve with fish curry :)

Did you enjoy this recipe? then there are other Kerala recipes you might love, here is a few...

Puli itta meen curry

Erachi puttu

Jackfruit chips (made with raw jackfruit flesh, with which I made the above recipe)


  1. nice to see the stone grinder being used. i agree the masala ground on a stone grinder is more flavorful than the ones ground in a mixie.

    1. Yes dassana, it sure will bring in an earthy flavor...than those electric ones

  2. nothing tastes this best with rice kanji...looks super yummy

  3. Very delicious curry, can guess how aromatic this dish will be.

  4. Oh that looks amazing! Thanks for linking up with Pin It! Tuesday! Hope to see you there again next week!

  5. Looks great! Would love to have you link it up at our Ladies Only Blog Share party! We have a summer theme this week. :) Visiting from Freedom Fridays blog hop!

  6. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  7. Photos are really wonderful. Tempting. Last year or before last year i got it from you. Was very tasty with meen curry. That was on a hartal day


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