Jackfruit Seeds With Green Mango Curry — Chakkakuru Manga Curry

It was drizzling this weekend and I felt happy. Rain.  It reminds me of the magical monsoon in Kerala. Memories of sipping hot chai and watching the pouring rain from the balcony of my parent’s penthouse are still vivid. Ah, the view of the town engulfed in rain is something to behold. The howling wind; the torrential downpour lashing down on the swaying palms; the luxuriant tropical green foliage at its best; the clean look of the rain-washed red roofs and the streets below. A truly rejuvenating experience.

I am uploading few pictures from my last visit home. I hope you don’t mind my enthusiasm in sharing it with you.

You see, I felt like cooking something that reminded me of home. I had bought jackfruit seeds from an Indian specialty store recently — what better ingredient to eat well I thought. Jackfruit seeds are low in fat and a good source of many important nutrients including proteins, vitamins, minerals and photonutirents. Yes, antioxidants. Aren’t we all big on antioxidants these days? Well, I am.

That’s what inspired the chakkakuru manga curry. The seeds have a nutty flavor, often compared to chestnut. Cleaning was quite a task. I remember my mother and grandmother drying the seeds in the sun before using it for cooking. I guess this would have made it a lot easier to peel the thin white cover. 

This recipe is really simple. And, it tasted like home. Yes!

Jackfruit Seeds With Green Mango Curry — Chakkakuru Manga Curry

Ingredients

1 cup fresh jackfruit seeds (chakkakuru), rinsed and dried

1 cup green mango, peeled and cut into 2 inches sticks

½ cup fresh coconut, grated

5 green chilies, slit

3 shallots

½ teaspoon turmeric powder

3 cups water

salt, to taste

For tempering

2 teaspoon oil

1 teaspoon black mustard seeds

4 shallots, sliced

2 dry red chilies, halved

2 sprig curry leaves

Directions

Remove the thin white outer covering, scrape off the brown skin and quarter the jackfruit seeds lengthwise.

Cook seeds with turmeric powder, salt and ½ cup water, covered, over a low heat for 10 minutes. Then throw in the sliced mangoes and cook for further 6 minutes.

Meanwhile, blitz coconut, shallots, green chilies and 2½ cups water in a blender until pureed. Pour this mixture over the seeds and mangoes, and simmer for 4 minutes. Taste and season as necessary.

In s small saucepan, heat oil over medium-low heat. Add mustards and cook until they crackle, about 30 seconds. Tip in red chilies, curry leaves, and shallots and cook until the shallots turn light golden. Stir into the curry and remove from heat. Serve with steamed rice on the side.