Chakka Erissery Recipe (Kerala Style Coconut Laced Jackfruit Sabzi)

Pressure cooked jackfruit in coconut and spices tempered with crisp coconut pieces

Garima Gautam
6 ratings.
Chakka Erissery Recipe (Kerala Style Coconut Laced Jackfruit Sabzi)

Chakka Erissery Recipe is a delicious Kerala Style Coconut Laced Jackfruit Sabzi. Here the ripe or semi ripe jackfruit is pressure cooked along with spices and then a ground paste of coconut and cumin seeds is added and cooked a bit further and tempered with a tadka of garlic, coconut pieces and more. This yummy recipe is sweetish to taste since made with the jackfruit and also savoury because of the spices added.

Serve Chakka Erissery Recipe (Kerala Style Coconut Laced Jackfruit Sabzi) hot with steamed rice, Kerala Style Pulissery Recipe (Mor Kuzhambu)Kerala Style Pazham Pori Recipe (Banana Fry) and phulkas to make it a complete meal.

If you like this recipe, try more recipes like

  1. Chena Vazhakkai Erissery Recipe ( Yam Stir fry with Coconut & Spices)
  2. Pumpkin Erissery Recipe (Kerala Style Pumpkin Sabzi with coconut)
  3. Chena Kaya Erissery Recipe
  4. Chenakayi Erissery Recipe (Yam Erissery)

Cuisine: Kerala
Course: Side Dish
Diet: Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

2 Servings

Ingredients

  • 300 grams Jackfruit (Kathal) Ripe , chopped coarsely
  • 1 cup Water
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Black pepper powder
  • Salt , to taste
  • For grinding
  • 1/2 cup Fresh coconut , grated
  • 1 teaspoon Cumin seeds
  • For seasoning
  • 1/2 cup Fresh coconut , pieces
  • 1 sprig Curry leaves
  • 2 Dry red chillies
  • 6 cloves Garlic
  • 1 teaspoon Mustard seeds
  • 3 teaspoon Coconut Oil

Directions for Chakka Erissery Recipe (Kerala Style Coconut Laced Jackfruit Sabzi)

  1. To begin making Chakka Erissery Recipe (Kerala Style Coconut Laced Jackfruit Sabzi), take the peeled jackfruit and chop it into small pieces and wash it thoroughly 3-4 times.

  2. In a pressure cooker, add the jackfruit pieces, about 2 cups of water to submerge the jackfruit, turmeric powder, red chilli powder, pepper powder and salt and mix well.

  3. Pressure cook it for one whistle or till cooked, on medium high flame. Let the pressure release by itself after switching off.

  4. In a mixer grinder, grind together the grated coconut, and cumin seeds into a fine smooth paste.

  5. Once the pressure cooker is cooled enough to open, open the lid, add the ground paste and cook on medium low heat for 3-4 minutes with no lid on, stirring continuously so that it does not get burnt down. Put off the flame.

  6. Heat coconut oil in a tadka pan. Once the oil is hot, add mustard seeds on low heat. When they splutter, add garlic, dry red chillies, curry leaves and coconut pieces and fry with a spoon for 2-3 minutes on low flame and switch off in a few seconds.

  7. Add this tadka to the cooked jackfruit with ground coconut, and serve Chakka Erissery Recipe (Kerala Style Coconut Laced Jackfruit Sabzi) hot with steamed rice, Kerala Style Pulissery Recipe (Mor Kuzhambu)Kerala Style Pazham Pori Recipe (Banana Fry) and phulkas to make it a complete meal.

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Last Modified On Monday, 12 June 2017 16:06

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