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Chakkakuru Mezhukkupuratti - Kerala Recipes

Chakkakuru Mezhukkupuratti is a traditional Kerala side dish made with jackfruit seeds.

chakkakuru mezhukkupuratti

Chakakuru Mezhukkupuratti Recipe, learn how to make chakkakuru mezhukkupuratti with step by step pictures.

Summers in Kerala is blessed by two of the greatest fruits: Mangoes and Jackfruits,  and both of them are my favorites. Jackfruits are mostly used as a fruit and the unripened ones are used to make chips, curries etc.

Traditionally, jackfruit seeds which we call "chakkakuru" are scarped and sliced and used in curries which is my absolute favorite and I love to make mezhukkupuratti with them. Let me tell you that scraping the seeds off is a time consuming job; which grandmothers used to gleefully gossip and do in the olden days. Because of my love for the curried seeds; when I got some I spent time to lightly scrap them and slice into small pieces. Back in the olden days, my grandmother used to scrap off all outer part of the seeds; but these days it is said for health benefits not to scrape off completely....so take your pick.

How to make chakkakuru mezhukkupuratti with step by step pictures.

Like I mentioned above, I did not fully scrape off the seeds. The thin seeds are added into a pan and topped with Kashmiri chilli powder,  turmeric powder, salt, coconut pieces, and a fat pinch of coriander powder. Add water and cover and cook or until the water has dried up.
chakkakuru mezhukkupuratti 1


Heat another kadai or pan with coconut oil. Add in sliced onions or shallots (cheriya ulli)and curry leaves and allow it to brown lightly; then add in the cooked seeds and mix well for a minute or two. Then allow it to roast for 10-15 on low flame, stirring between. Serve hot with hot steaming rice.
chakkakuru mezhukkupuratti 2

Chakkakuru Mezhukkupuratti - Kerala Recipes


PREP TIME: 15 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  chakkakuru mezhukkupuratti  

  INGREDIENTS

  • Jackfruit Seeds:About 1/2 kg
  • Kashmiri Chilli Powder: 1 tbsp
  • Organic Turmeric Powder: 1/2 tsp
  • Coriander Powder: 1/4 tsp
  • Salt: 1 tsp
  • Shallots or button onions: 1/4 cup chopped
  • Curry Leaves: 2 sprigs
  • Coconut Pieces: Finely sliced coconut pieces
  • Coconut Oil: 2-3 tbsp


  METHOD:

  1. Lightly scrape the seeds and cut them into thin strips. Add them into a pan and top with Kashmiri chilli powder, turmeric powder, salt, coconut pieces, and a fat pinch of coriander powder. Add water and cover and cook or until the water has dried up.
  2. Heat another kadai or pan with coconut oil.
  3. Add in sliced onions or shallots (cheriya ulli)and curry leaves and allow it to brown lightly; then add in the cooked seeds and mix well for a minute or two.
  4. Then allow it to roast for 10-15 on low flame, stirring between. Serve hot with hot steaming rice.

NOTES

  • If using onion, use half onion sliced.
  • If using ordinary chilli powder, reduce by half or according to your tolerance level.
  • Using coconut oil gives a traditional and authentic Kerala taste.

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