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Chakka Erissery

Chakka Erissery


Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40


Serves 4

  • Chakka /Raw Jack fruits flesh 1/2 kgs

  • Red Chilli Powder 1/2 tsp

  • turmeric powder 1/2 tsp

  • Salt to taste 1 pinch

  • To Grind :Small Red Onion /Shallots 2-3 nos

  • green chillies 2 nos

  • Grated Coconut 1 cups

  • Cumin Seeds /Jeerakam 1/2 tsp

  • For Tempering: Grated Coconut 4 tbsp

  • Curry leaves 1 sprig

  • Mustard seeds 1/2 tsp

  • Coconut Oil 3 tsp


  • 01

    Deseed the flesh pieces of the jackfruit, wash and chop them into 4-5 small pieces

  • 02

    Cook the jack fruit/chakka pieces with sufficient water, chilly powder, turmeric powder and salt

  • 03

    Meanwhile grind the ingredients listed above To Grind -with little water to coarse smooth paste (Note The paste should not be watery, it should be in chutney consistency)

  • 04

    Add the ground coconut paste and mix thoroughly with jack fruit/chakka

  • 05

    Heat a coconut oil in a pan , add mustard seeds when its starts to splutter, grated coconut and curry leaves and fry till they turn golden brown(Note Be sure not to burn it)

  • 06

    Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt

  • 07

    Serve hot with Kerala Red Rice and papadam and Enjoy



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