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| CHAKKA AVIYAL - JACK FRUIT AVIYAL |
"Summer proclaims its arrival with a Midas touch" - Bunches of
Golden Shower Flowers drooping out from the trees - Kani Konna Poo.
Shredding the beauty and bounty announcing the arrival of New Year in
South India. Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home. Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.
When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households. A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak. Even the market would be loaded with Jack fruit & Mangoes. Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes. Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season. So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?
In a long list of side dishes served in a Sadhya, 'Aviyal' takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection. Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal. Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes. It is normally prepared with Raw Jack fruit & Mangoes. Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.
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| CHAKKA AVIYAL - JACK FRUIT AVIYAL |
Raw/unripe
Jackfruits have a neutral flavour and more or less it tastes like a
root. You can add it to a variety of
dishes, such as curries, Chakka Aviyal, Stir-fries or prepare
Chips(Chakka Chips) etc., The idea of cutting into a massive,
thick-skinned rind is quite intimidating. And if you have no experience
doing such chores like me, then it is absolutely a feat which needs some
help. Jackfruit is green when unripe, with soft and not so-yellow
interior. Choose a Jackfruit which is Raw but not very tender and
immature for Chakka/Jackfruit Aviyal. It should have Fruit Pods and
the seeds should be soft too.
Read more at: https://www.onmanorama.com/food/mrs-k-m-mathew/2018/06/30/chakka-aviyal.html
For more SADHYA Recipes, click here...
Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM
Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes
For more recipes from GODS OWN COUNTRY - KERALA click here...
HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL
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| CHAKKA AVIYAL - JACK FRUIT AVIYAL |
INGREDIENTS :
For Chakka Aviyal:
Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste
Sugar - a Pinch
To Grind :
Green Chillies - 4–5 Nos.Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon
For Final Seasoning:
Curd - 1/2 CupCoconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs
METHOD:
To Clean & Cut the Raw Jack Fruit:
- Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
- Cut through the rags and remove the Fruit Pods along with the Seeds.
- Can use few soft rags sticking on to the fruit pods for cooking.
- Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
- Chop the Fruit Pods and the soft Seeds & keep them aside.
To Clean & Cut the Jack Fruit Seeds:
- Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
- Peel off the white shell from the Jackfruit Seeds.
- Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
- Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
- Cut the Seeds into small pieces, wash and keep it aside.
For Chakka Aviyal:
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| CHAKKA AVIYAL - JACK FRUIT AVIYAL |
- Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt.
- Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
- Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
- Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
- Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked.
- Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
- Immediately add Grated Coconuts, Curry leaves and give a quick stir.
- Fry this on a very low flame for about a minute.
- Grind this coarsely and keep it aside.
- Add the coarsely ground Coconut Mix and mix well.
- Leave this on a low flame for a few minutes, or until the raw flavour goes.
- Pour in the Curd and give a quick stir.
- Add a pinch of Sugar and mix well.
- Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
- Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
- Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice.
- Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.
NOTES :
- Do not overcook the ingredients for this Aviyal.
- I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.
- Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal. Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
- Adjust the amount of Raw Mangoes to suit your preference of tanginess.
- Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
- Chakka Aviyal is a semi-dry dish. Adjust the consistency accordingly.
- Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
- Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.
