Kerala Style Chakkakuru Mezhukkupuratti Recipe-Jackfruit Seed Poriyal
A favourite dish from the South of India, this Kerala Style Chakkakuru Mezhukkupuratti Recipe uses jackfruit seeds that is stir fried and tossed in some Indian spices. Serve with along with steamed rice and rasam for a simple weekday lunch.
Kerala Style Chakkakuru Mezhukkupuratti Recipe is simply a Jackfruit Seed Stir Fry
It is a favourite dish from Kerala that uses jack fruit seed which is stir fried with some Indian spices. Jackfruit seeds are good for health in many ways, like it helps in reducing wrinkles as it helps in detoxifying the body it will also make your skin glow.
Serve the Kerala Style Chakkakuru Mezhukkupuratti Recipe along with Kerala Style Kanji Payar Recipe.
If you are looking for more Kerala recipes here are some:
10 M
45 M
55 M
4 Servings
Ingredients
- 1 cup Jackfruit Seeds (Kathal) , cleaned and sliced
- 8 Pearl onions (Sambar Onions) , sliced
- 4 cloves Garlic , chopped finely
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Black pepper powder
- 1 sprig Curry leaves
- 1/2 cup Fresh coconut , grated
- Sunflower Oil , as required
- Salt , to taste
- Salt , to taste
How to make Kerala Style Chakkakuru Mezhukkupuratti Recipe-Jackfruit Seed Poriyal
To begin making the Kerala Style Chakkakuru Mezhukkupuratti Recipe we will first boil the jackfruit seeds.
In a pressure cooker, add the jackfruit seeds, water and pressure cook for about 3 whistles. Turn off the flame, and allow the pressure to release naturally.
Drain the water and peel of the skin of the jack fruit skin carefully. Now slice them into thin slivers.
Heat a kadai on medium flame, add mustard seeds and curry leaves, let them splutter. Next, add in the onions and add the red chilli powder and black pepper powder.
Finally add in the jackfruit seeds and saute them till it is coated well. At the end add grated coconut and give the Chakkakuru Mezhukkupuratti a stir.
Serve the Kerala Style Chakkakuru Mezhukkupuratti Recipe along with Kerala Style Kanji Payar Recipe.
