One of the traditional Kerala Dish, Chakka erissery is typically prepared by using unripe jack fruit. The recipe here is of the same prepared with dried jack fruit. [The dried jack fruit preparation is similar to that of unkka-kappa (dried Casanova), where the pieced unripe- jackfruit is boiled and dried under sunlight].
Ingredients:
- Dried Jack fruit (Unakka chakka) pieces : 4 Cups
- Turmeric powder : ¼ T- Sp
- Salt for taste
For grinding:-
- Grated Coconut : 2.5 Cup
- Jeera : ½ T- SP
- Garlic cloves : 3
- Pepper cones : 1 T- Sp
- Chilli powder : 2 T- Sp (Adjust)
- Pearl onion : 1
For seasoning:-
- Coconut : 1 Cup
- Mustard seeds : ½ T- Sp
- Dried red chilli : 3
- Curry leaves
- Coconut oil : 2 T- Sp
Method
- Soak the chakka with water (above level) for overnight (at least 3-4) hours.
- In a pressure cooker, add the chakka along with salt and ¼ T- Sp turmeric powder, pour enough water to cover the chakka.
- Cook it till 5-6 whistles or until soft.
- In a mixie, add the ingredients mentioned for grinding and make a coarse mixture.
- Partially smash the cooked chakka, leaving some chunks ( don’t over-smash it to a paste).
- Add the ground masala mix and let it boil, check the salt and add if needed.
- Let it cook for another 10 minutes, then switch off the stove.
- Heat the oil for seasoning and splutter the mustard seeds, and fry the red chilli.
- Then add 1 cup of coconut and fry it until golden brown, finally add the curry leaves and add the seasoning into the erissery and mix well.
Tips:
- Chakka recepies needs more coconut for its taste, so don’t reduce the quantity of coconut.
- Increasing the coconut will give the dish more rich and tasty.
- Instead of unakka chaaka can use fresh jackfruit, so the cooking time and ingredients will change.