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:

1. Dried Jack fruit (Unakka chakka) pieces : 4 Cups
2. Turmeric powder : ¼ T- Sp
3. Salt for taste

For grinding:-

1. Grated Coconut : 2.5 Cup
2. Jeera : ½ T- SP
3. Garlic cloves : 3
4. Pepper cones : 1 T- Sp
5. Chilli powder : 2 T- Sp (Adjust)
6. Pearl onion : 1

For seasoning:-

1. Coconut : 1 Cup
2. Mustard seeds : ½ T- Sp
3. Dried red chilli : 3
4. Curry leaves
5. 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.