Sweet Chakka Curry
A deeply satisfying sweet chakka curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.
Ingredientsfor 3 servings
- 200 g Jackfruit
- 500 g Rice flour
- 5 piece Jaggery
- 3 nos Cardamom
- 2 cup Coconut milk
- Salt, to taste
Preparation
Step 1
Slice the jackfruit.
Step 2
Knead rice flour with water and salt to taste to make smooth dough.
Step 3
Make very small balls out of it.
Step 4
Heat a vessel and melt the jaggery in it.
Step 5
Add jackfruit pieces into it.
Step 6
Add the rice balls into it and cook it with the curry for 15-20 minutes.
Step 7
Add coconut milk and let it go for 3 minutes.
Tip
Let the curry rest for at least 15 minutes after cooking — the flavours deepen as it sits. Reheated curry almost always tastes better than fresh.
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