Chakkapuzhukku is a traditional dish of Kerala. I think the majority of the malayalees like this dish. It is a seasonal dish as it can be prepared only when there is the availability of fresh raw jackfruits. It is prepared in various methods in different parts of Kerala. I like to make the chakkapuzhukku in the following method and my kids and husband like this so much.
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| Chakkapuzhukku with mulakku chathachathu |
Ingredients
Raw jack fruit cleaned and finely sliced - 500 gm
Water - as required (it depends on the variety of jack fruit you had taken)
Water - as required (it depends on the variety of jack fruit you had taken)
For masala
Grated fresh coconut - 1 cup
Turmeric powder - 1/4 tsp
Salt - as per the taste
Shallots (chuvannulli) - 3 nos
Bird's eye chili (Kanthari mulaku) - 8 nos or as per your taste
Curry leaves - 2 springs
Grind coarsely all the ingredients for masala in a mixer ( it is better to grind with out adding water or add a little)
Grind coarsely all the ingredients for masala in a mixer ( it is better to grind with out adding water or add a little)
For seasoning
Mustard - 1 tsp
Dried red chili - 2 nos (cut in to pieces)
Chopped shallots - 2 nos
Curry leaves - 1 spring
Coconut oil - 1 1/2 tbsp
Method
Take a vessel and add horizontally sliced jack fruit and required amount (almost 1-2 cups) of water and close it tightly. Cook until fine steam comes out. Then open the lid and add the coarsely grinded masala to the center (don't mix) and cover it again and cook for 4 - 5 minutes in a low flame. When it is done switch off the stove. Mix/smash it very well with a large wooden spoon or spatula until all the jack fruit is very well blended with the masala.
Seasoning
Heat a kadai and add coconut oil. Add mustard and wait to crack. Then add chopped shallots, curry leaves, and dried red chilies. Saute till it becomes brown and add this to the puzhukku and mix well.
