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Main Course

Traditional Chakka Koottaan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

Chakka chula (raw jackfruit flush) : 15 nos
Red chilli powder : 2 tsp
Turmeric powder : 1 tsp
Salt, to taste
Grinded coconut & cumin seeds paste : 1 cup
Curry leaves, to taste
Mustard Seeds : 1 tsp
5 nos Red Chilli pieces : 4
3 tsp Coconut/Refined oil : 2

Preparation

Step 1
Get out the flush (chakka chula) along with the seeds from the jackfruit.
Step 2
Clean and cut them into small pieces as shown in below picture.(if required the seeds also can be used, after removing its skin or can use the seeds for making some other recipe).
Step 3
Wash the pieces in normal water 2 - 3 times, remove the water and change it into a pressure cooker / cooking vessel.
Step 4
Add the red chilli powder, turmeric powder and salt and required quantity of water.
Step 5
Allow the mix to cook for about 15 - 20 minutes in medium flame.
Step 6
When the mix is cooked, smash it with a ladle and add the coconut, cumin paste and stir it well.
Step 7
Heat the oil in a frying pan, and fry the curry leaves, mustard seeds and red chilli pieces and add it with the already cooked chakka koottaan.
Step 8
Chakka koottaan is ready and can be served with rice, chappathi, poori etc.

Tip

Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.

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Main Course

Traditional Chakka Koottaan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 5 servings

Chakka chula (raw jackfruit flush) : 15 nos
Red chilli powder : 2 tsp
Turmeric powder : 1 tsp
Salt, to taste
Grinded coconut & cumin seeds paste : 1 cup
Curry leaves, to taste
Mustard Seeds : 1 tsp
5 nos Red Chilli pieces : 4
3 tsp Coconut/Refined oil : 2

Preparation

Step 1
Get out the flush (chakka chula) along with the seeds from the jackfruit.
Step 2
Clean and cut them into small pieces as shown in below picture.(if required the seeds also can be used, after removing its skin or can use the seeds for making some other recipe).
Step 3
Wash the pieces in normal water 2 - 3 times, remove the water and change it into a pressure cooker / cooking vessel.
Step 4
Add the red chilli powder, turmeric powder and salt and required quantity of water.
Step 5
Allow the mix to cook for about 15 - 20 minutes in medium flame.
Step 6
When the mix is cooked, smash it with a ladle and add the coconut, cumin paste and stir it well.
Step 7
Heat the oil in a frying pan, and fry the curry leaves, mustard seeds and red chilli pieces and add it with the already cooked chakka koottaan.
Step 8
Chakka koottaan is ready and can be served with rice, chappathi, poori etc.