Skip to main content

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.

Ingredients:
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.

Method:
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 effort.....no 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)
















Comments

  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.

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

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

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

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

    ReplyDelete
  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!

    http://mommifried.com/ladies-only-blog-share-link-party-funtastical-summer/

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

    ReplyDelete
  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

    ReplyDelete

Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help