Chakkakuru Manga Curry / Jackfruit seed mango curry

Chakkakkuru manga curry with detailed photo and video

Chakkakuru manga curry is a gravy type dish of Kerala Cuisine. This delicious dish uses the seasonal fruit, jackfruit seeds and mango as the hero ingredients. Try this tasty side dish with steamed rice.

Chakkakuru Manga Curry - About

Chakkakuru manga curry is a popular seasonal dish of Kerala. We prepare this dish during summer season when the jackfruit and mango matures. After eating the sweet, ripe jackfruit bulbs, we never throw its seeds. We utilize it for numerous side dishes. 

Chakkakuru manga curry is a special dish for me. It brings me back to my childhood memories. My mom is a great cook and was a busy working women too. But she spent time and efforts to try different and tasty dishes for us. The base of this curry, I adapted from her preparations. 

What is ozhichu curry?

Chakkakkuru manga curry is a typical ozhichu curry recipe. Any gravy type side dish is called ozhichu curry or charu curry in Malayalam. We Malayalee prefer at least one type of ozhichu curry to be served at lunch. 

Ingredients and tips for chakkakuru manga curry

1. In chakkakkuru manga curry recipe, jackfruit seed is the major ingredient. In Malayalam chakkakuru stands for jackfruit seeds. I know, it causes gastric problems in many. But don't worry, include some garlic in the curry. The problem will be solved. 
2. Mango is used as the sour agent. Use raw mango, and adjust its amount considering its taste. Also, never cook mango along with jackfruit seeds, the jackfruit seeds will turn hard.
3. Coconut milk is another ingredient. Both thick and thin milk is used. Never boil the gravy after adding the thick milk. 
4. Only commonly available spices are used, in addition to the ingredient list given below, you can add garam masala if you prefer.

 

Name of jackfruit in different Indian languages

Malayalam - Chakka

Tamil - Palla pazham (ripe) or Palli kai (raw)

Telungu - Panasakai

Kannada - Halasu

Hindi - Kathal or Katahal

Gujarathi - Phanas

How to make Nadan ozhichu curry with Jackfruit seeds

Chakkakkuru Manga curry making is quite simple and easy. The precooked jackfruit seeds are simmered in thin coconut milk and mango along with spices. Later the thick coconut milk will be added and seasoned with coconut oil, mustard and curry leaves.

Chakkakuru Manga curry - Serving options

Normally this spicy and sour nadan ozhichu curry is served with steamed rice. But you can try with appam and puttu also.

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Chakkakuru Manga Curry | Jackfruit seed Mango curry | Chakkakuru manga ozhichu churry recipe | Nadan Ozhichu Curry Recipe

Jackfruit seed simmered in spicy and sour coconut base

Preparation time: 30 minutes / Cooking time: 20 minutes / Total time: 50 minutes

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Ingredients

• 1 cup jackfruit seeds / chakkakuru, cleaned and cut into medium thin strips
• 1/2 cup of sour green mango, cut thin long pieces.
• 1/2 portion of a medium sized onion
• 2 slit green chilies
• 1" piece ginger, peeled and chopped
• 3 to 4 garlic cloves, peeled and cut into thin strips
• 1 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• Salt to taste
• 1 1/2 cup thin coconut milk
• 1/2 cup thick coconut milk

For seasoning

• 2 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1 spring curry leaves
• 4 shallots chopped
• 2 dried red chilies

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How to Make nadan ozhichu curry with jackfruit seeds

1.  In a deep earthen pot or in a pan take, 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.
   
2. Add sliced mangoes and cook until everything cooked well.
   
3. Add thick coconut milk, give a nice stir and never let it boil, immediately switch off the stove.
   
4. 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.
   
5. Serve with warm rice.  It taste better the next day.
   

Happy cooking

Anju