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CHAKKA PUTTU - JACKFRUIT PUTTU

If you are not a Malayalee or from Kerala, the whole idea behind Chakka Puttu - Puttu with Chakka/Jackfruit would surely be underestimated or heard with an awe. But for a Malayalee Jackfruit alias Chakka is a feel and dishes with Jackfruit is taken head's down in a Kerala household. Even there is a note of complaint when it comes to Jackfruit season that a Kerala household gets overwhelmed with the fruit and cooks up anything and everything in the name of Jackfruit. Right from a Stir-fry, Curry, Snack, Sweet etc., & etc.,

CHAKKA PUTTU - JACKFRUIT PUTTU

Well, when you have a seasonal fruit in abundance, it is a norm of every Indian housewife to indulge in preserving it or using it to the maximum. So, a staple Kerala Breakfast, with a twist of Jackfruit in it, is certain to pop up during the Season. Chakka Puttu is one such dish which comes into limelight during the Jackfruit Season.

CHAKKA PUTTU - JACKFRUIT PUTTU

Though a simple dish, it turns out to be a wholesome meal on its own. Here, the humble Puttu is cooked with a few finely chopped Jackfruit pieces layered in between. When steamed, the unique aroma of cooked Jackfruits and Puttu makes this humble dish a satiating indulgence. Chakka Puttu brings out the very essence of Kerala and its love for Jackfruit.

If you have some Puttu Flour and a few pods of jackfruits, then you are ready to go with this dish. Quick & easy and a simple dish which could be eaten as such.

CHAKKA PUTTU - JACKFRUIT PUTTU

For more recipes from GODS OWN COUNTRY - KERALA, click here...

Cuisine : Kerala, India
Course : Main Course
Difficulty - Medium
Yields - 3-4 Small Sized Puttus
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 20-30 Minutes

For a detailed Recipe on HOW TO MAKE PUTTU, Click here...

HOW TO MAKE CHAKKA PUTTU - JACKFRUIT PUTTU

CHAKKA PUTTU - JACKFRUIT PUTTU

INGREDIENTS:

For Chakka Flour:

Puttu Flour - 1 Cup
Jack Fruits - 8–10 Pods
Water - as Required
Salt - To Taste
Grated Coconut - 1/4–1/2 Cup

CHAKKA PUTTU - JACKFRUIT PUTTU

METHOD:

Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into small pieces & keep it aside.
Take Puttu Flour in a large bowl, add salt to taste and mix well.
Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
Once mixed, the flour should look like bread crumbs.
Care should be taken, that there are no lumps in the flour mix.
Boil enough water (for about 2–3 cups) in the Puttu Pot/Pressure Cooker.

CHAKKA PUTTU - JACKFRUIT PUTTU

I have used the small Puttu Kutti which looks like a Coconut Shell to make this Puttu.
Fix the small disc with the hole inside the Puttu Kutti in such a way that it fits well at the bottom of the Puttu Kutti.
Place the empty Puttu Kutti over the Puttu Pot/Pressure Cooker and allow it to boil.
Once the Puttu Kutti is hot, remove it from the fire.
Add grated Coconut at the bottom layer of the Puttu Kutti, carefully add Puttu Flour (around 2–3 tablespoons of flour) over the grated coconut layer.
On top of it, add a few tablespoons of Jackfruit pieces.
Again add some Puttu flour on top of the Jackfruit pieces, top it up with grated Coconut over the Flour.
In Cheratta or Coconut shell/the look alike Puttu Kutti you can make it as individual pieces.

CHAKKA PUTTU - JACKFRUIT PUTTU

If you are cooking in a Cheratta, cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
If you are using the traditional long Puttu Kutti, follow the suit until the whole Puttu Kutti is layered alternatively with Flour, Jackfruit and Coconut.
Cover the lid of the Puttu Kutti and place it over the Puttu Pot/Pressure Cooker.
Steam cook the Puttu for about 8–10 minutes until the steam releases from the vent at the top of the Puttu Kutti lid.
Switch off the flame and leave the Puttu Kutti aside for a few minutes.
Once slightly cooled down, open the lid and remove the Puttus from the Puttu Kutti with a long stick.
Push it from one side of the Puttu Kutti.
Serve Chakka Puttu hot, with a piece of Pappadam.
It can be served with Kadala/Chick Pea Curry or Green Bean Curry.

CHAKKA PUTTU - JACKFRUIT PUTTU

NOTES:

Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
Do not add more water to the flour or knead it into a dough.
Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
Steam cook the Puttu until the steam releases from the vent at the top of the Puttu Kutti lid.
Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
Adjust the amount of Jackfruit pieces to suit your preference.
If you do not have a Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes.

CHAKKA PUTTU - JACKFRUIT PUTTU

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.

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.

During the season where chakka or jackfruit is available aplenty, think up of unique ways to cook th...

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

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 Cup
Coconut 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:

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.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head. If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity. Well, so is the popularity of this amazingly big fruit in God's Own Country. Least to mention the variety of dishes made out of this fruit. Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
Chakka Pradhaman/Chakka Appam/Kumbilappam/Chakka Ada/ Chakka Varattiyathu/Chakka Puttu etc., from fully Ripe & Sweet Jackfruits.
Chakka Kuru Mezhukkupuratti/ Jack fruit Seeds Thoran/Chakka Kuru Manga Curry etc., out of Jack fruit seeds.

So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it. Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own. It was always done by my husband, who happened to be busy, couldn't extend a helping hand. So, as they say, there's always a first time - I got into action and with all effort and preparation. In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.

JACK FRUIT

My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve. Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu. Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery. It is a kind of preserve which could last for up to a year, if done properly. Yet another Summer treat with locally available seasonal fruit.

Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce. And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season.

For more JAMS/PRESERVES RECIPES, Click here...

Cuisine - Kerala, India
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 3- 31/2 Cups
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

For more RECIPES WITH JACK FRUIT, Click here...

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

Jack fruit - 3 Cups

Jaggery - 11/2–2 Cups
Water - 3/4 Cup
Ghee - 2–3 Tablespoons
Cardamom Powder - 1/4 Tablespoon (Optional)
Dry Ginger Powder - 1/2 Tablespoon (Optional)

METHOD:

Add Jaggery into the Water, boil this on a high flame for few minutes.
Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
Then switch off the flame & strain for any impurities.
Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
Then grind the remaining jackfruit into a paste and keep it aside.
In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
Now, pour in the Jaggery syrup and cook this on a low flame.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
The idea is to dehydrate the mixture. It would turn out into a Jam like consistency.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
Once you get the desired consistency, switch off the flame and allow it to cool down.
Ladle it out into clean and dry, sterilized jars.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

NOTES:

For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
Add in the ghee once the Chakka Varttiyathu starts to thicken. Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.
Adjust the amount of Jaggery to suit your sweet tooth. I have used 11/2 Cups of Jaggery in this recipe.
Adding Cardamom & Dry Ginger Powder is purely optional.
Store them in clean and dry, sterilized jars.
Allow it to cool down completely before refrigerating.
Stays good for up to a year.
For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
You can also freeze Chakka Varattiyathu, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.

HOW TO PRESERVE RAW MANGOES

April marks the arrival of summer in India. With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit. The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc., Summer in India has become so synonymous to these routines in my mind. A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees. All catering loads of memories wafting with smells and anecdotes.

Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top. And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas. All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.

Then comes the regional New Year - Vishu or Tamil Puthandu during this Season. I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber. So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.

HOW TO PRESERVE RAW MANGOES

Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga. Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga. Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments. Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.

Here I have preserved slices of Mangoes in brine, like how my Mom makes. Even Whole Raw Mangoes can be preserved in the same manner. I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it. I still need to foolproof the storage period of preserving Mangoes in that manner. Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.

HOW TO PRESERVE RAW MANGOES

This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine. BRINE is basically a salt solution. Also, pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.

Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes. Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry the mangoes before cutting them into slices and adding them to the brine.

For more PICKLE RECIPES, Click here...

Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes
Maturing Time - Few Weeks

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

HOW TO PRESERVE RAW MANGOES

INGREDIENTS:

Raw Mangoes - 2-3 Cups
Salt - 1/2 Cup
Warm Water - 1/4 Cup

METHOD:

Boil the water and allow it to cool.
Clean & Wash the Mangoes and allow them to dry on a clean kitchen towel.
Wipe them off with a clean cloth to get rid of any extra wetness.
Then Cut the Mangoes into slices.
Take a clean and dry Bottle or Bharani (Porcelain Jar).
Put some salt at the bottom of the Jar.
Put few Mango slices over it.
Again, put some salt and top it up with Mango slices.
Follow the suit until all the mangoes are salted.
Close the lid of the jar and mix well, until the mangoes are well coated with salt.
Pour warm water into the jar and mix well.
Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
Initially, the mango slices would float over the brine, but gradually they absorb the brine and double their size.
Sliced Raw Mangoes will be ready within a few weeks time.
These can be stored in a dry and dark place.
In humid climates, it is advisable to keep them refrigerated to avoid spoilage.

HOW TO PRESERVE RAW MANGOES

NOTES:

Can preserve tender Mangoes(Kanni Manga/Kadu Mangai) in the same manner.
Even whole raw Mangoes can be preserved in brine using the same method. But the pickling time would be about 2-3 months or more, depending on the size of the raw mangoes used for preserving.
This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
A suitable method is to store them in clean and dry sterilized Glass/Ceramic/Porcelain Jars.
Always use clean & dry spoons while handling these preserved mangoes.
Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes.
If stored properly, these preserved mangoes can last for a year or so.
Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).

HOW TO MAKE CHAKKA PUTTU - JACKFRUIT PUTTU

INGREDIENTS:

For Chakka Flour:

METHOD:

NOTES:

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

METHOD:

NOTES

HOW TO MAKE CHAKKA APPAM - CHAKKA ADA

INGREDIENTS:

With Jack Fruit Purée:

METHOD:

CHAKKA APPAM DOUGH

For Chakka Appam Dough:

INGREDIENTS:

With Chakka Varattiyathu/Jack Fruit Preserve:

METHOD:

For Chakka Appam Dough:

Folding Chakka Appam in a Banana Leaf:

Steam Cooking the Chakka Appam/ Ada:

NOTES:

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL

INGREDIENTS :

For Chakka Aviyal:

To Grind :

For Final Seasoning:

METHOD:

To Clean & Cut the Raw Jack Fruit:

To Clean & Cut the Jack Fruit Seeds:

For Chakka Aviyal:

NOTES :

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

METHOD:

NOTES:

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

INGREDIENTS:

METHOD:

NOTES:

HOW TO COOK CHAKKA KURU CHEERA THORAN

CHAKKA KURU CHEERA THORAN

INGREDIENTS:

To Cook the Jackfruit Seeds:

For Chakka Kuru Cheera Thoran:

For Tempering:

METHOD:

To Cook the Jackfruit Seeds:

For Chakka Kuru Cheera Thoran:

NOTES:

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