Chakkakuru manga curry or the jackfruit seed mango curry is a seasonal dish of Kerala. It is a traditional dish where the jackfruit seeds and mango are cooked in coconut milk and finally drizzled with coconut oil.
Jackfruits and mangoes are the two fruits which are available mainly in summer in Kerala. To make this traditional curry you need raw mangoes of highly sour because taste of curry entirely depends on how sour they are. I used half of a small mango because my mango was too sour. It is very difficult to tell the exact amount of raw mango to be use. You have to adjust according to your taste.
If you cook jackfruit seeds and mango pieces together, the jackfruit seed will become hard so first cook the jackfruit seeds till they became soft, then only add the mango pieces.
I used thin coconut milk for cooking the veggies, you can try with water also. but remember, cooking in coconut milk is tastier. Let us go to the recipe.
Let us go to the step by step preparation of chakkakuru mango curry or the jackfruit seed mango pal curry
- In a deep earthenware (manchatti), cook jackfruit seeds along with onion, green chilies, ginger, garlic and salt in one cup coconut milk. Once it boil, reduce the flame to low-medium and cook till the jackfruit seeds are almost done.
- Add sliced mangoes and cook until everything cooked well.
- Add thick coconut milk, give a nice stir and never let it boil, immediately switch off the stove.
- In an another shallow pan, heat coconut oil and splutter mustard seeds, dry red chilies and saute shallots and curry leaves for a minute and pour it to the curry. Let it rest for minimum one hour for the curry and embrace the the sourness of mangoes and blend with the seeds.
- Serve with warm rice. It taste better the next day.