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Main Course

Chakkakuru Avial With Spinach

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste and a spoonful of yogurt. Avial is the centrepiece of the Kerala Sadya and arguably its most loved dish.

Ingredientsfor 4 servings

7 nos Jack fruit seeds sliced, Chakkakuru
1/2 kg Spinach — sliced
1/4 cup Raw mango — sliced
1 nos Cucumber
Salt, to taste
1 tsp Turmeric
1/2 tsp Cumin seeds (Jeerakam)
2 cup Coconut — grated
3 nos Red onion
1 tsp Chilly powder

Preparation

Step 1
For preparing chakkakuru avial with spinach, cook jack fruit seeds, mango, spinach, cucumber with salt and water in pressure cooker until done.
Step 2
Grind cumin seeds, coconut, chilly powder, red onion and turmeric.
Step 3
Heat pan, mix the cooked vegetables and ground paste.
Step 4
Cook it well. When done, remove and pour 1 tbsp coconut oil on top.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Chakkakuru Avial With Spinach

Ingredientsfor 4 servings

7 nos Jack fruit seeds sliced, Chakkakuru
1/2 kg Spinach — sliced
1/4 cup Raw mango — sliced
1 nos Cucumber
Salt, to taste
1 tsp Turmeric
1/2 tsp Cumin seeds (Jeerakam)
2 cup Coconut — grated
3 nos Red onion
1 tsp Chilly powder

Preparation

Step 1
For preparing chakkakuru avial with spinach, cook jack fruit seeds, mango, spinach, cucumber with salt and water in pressure cooker until done.
Step 2
Grind cumin seeds, coconut, chilly powder, red onion and turmeric.
Step 3
Heat pan, mix the cooked vegetables and ground paste.
Step 4
Cook it well. When done, remove and pour 1 tbsp coconut oil on top.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.