Chakka Erissery - Jackfruit with Roasted Coconut

Chakka Erissery - Jackfruit with Roasted Coconut

Erissery is a Kerala vegetable using ground coconut paste and seasoned with roasted coconut.

1/2 kg / 1 lb or 6 cups Chakka / Raw Jack fruits flesh (chopped)
1/2 tsp Red Chilli Powder (optional)
1/2 tsp Turmeric Powder
Salt to taste

To Grind:
2-3 Small Red Onion/Shallots
2 Green chillies (optional)
1 cup Grated Coconut
1/2 tsp Cumin Seeds/Jeerakam

For Tempering:
4 tbsp Grated Coconut
1 sprig Curry leaves
1/2 tsp Mustard seeds
3 tsp Coconut Oil

Deseed the flesh pieces of the jackfruit, wash and chop them into 4-5 small pieces.

Cook the jack fruit/chakka pieces with sufficient water, chilli powder, turmeric powder and salt.

Meanwhile grind the ingredients listed above "To Grind" with little water to coarse smooth paste (Note: The paste should not be watery, it should be in chutney consistency.)

Add the ground coconut paste and mix thoroughly with jack fruit/chakka.

Heat a coconut oil in a pan , add mustard seeds when its starts to splutter, grated coconut and curry leaves and fry till they turn golden brown. (Note : Be sure not to burn it)

Pour this tempering and drizzle 1/2 tsp of coconut oil over the gravy, mix well and adjust the salt.

From: Kothiyavuna
recipe picture