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Main Course

Varikka Chakka Pulao

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Long grain rice washed and soaked 30 mins
1 cup Raw jackfruit segments deseeded & — quartered
2 nos Carrots sliced thin and long
1/2 cup Green peas
1 nos Onion cut in thin strips
5 nos Green chillies — finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tbsp Coriander leaves
1 sprig Spring onion — finely chopped
1/2 cup Curd
2 tbsp Coconut — grated
2 tsp Lemon juice
1/2 tsp Sugar
Salt, to taste
2 tbsp Milk
3 tbsp Oil

Preparation

Step 1
Boil rice in salt water with a little turmeric powder, till 3/4 cooked.
Step 2
Drain, spread in a plate, set aside to cool.
Step 3
Heat the oil in a frying pan.
Step 4
Add jackfruit and fry till light golden. Drain. Set aside.
Step 5
Do not let it become crispy.
Step 6
Heat up the remaining oil.
Step 7
Add onions and stir fry till dark brown. Drain. Set aside.
Step 8
Add carrots, green peas, chillies, ginger and garlic and stir fry for 3 - 4 minutes.
Step 9
Into the same oil, add curd and cook till the curd is well mixed.
Step 10
Add spring onions, lemon, sugar and salt. Stir for a minute.
Step 11
Add coconut and mix.
Step 12
Add the fried jackfruit pieces, fried onions and pour the curd mixture over rice.
Step 13
Mix gently till well blended.
Step 14
Transfer the contents into a pressure cooker.
Step 15
Sprinkle 2 tbsp of milk on top.
Step 16
Cook on the lowest flame without whistle for 10 - 15 minutes.
Step 17
Serve while still hot with onion tomato raita.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Varikka Chakka Pulao

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 4 servings

2 cup Long grain rice washed and soaked 30 mins
1 cup Raw jackfruit segments deseeded & — quartered
2 nos Carrots sliced thin and long
1/2 cup Green peas
1 nos Onion cut in thin strips
5 nos Green chillies — finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tbsp Coriander leaves
1 sprig Spring onion — finely chopped
1/2 cup Curd
2 tbsp Coconut — grated
2 tsp Lemon juice
1/2 tsp Sugar
Salt, to taste
2 tbsp Milk
3 tbsp Oil

Preparation

Step 1
Boil rice in salt water with a little turmeric powder, till 3/4 cooked.
Step 2
Drain, spread in a plate, set aside to cool.
Step 3
Heat the oil in a frying pan.
Step 4
Add jackfruit and fry till light golden. Drain. Set aside.
Step 5
Do not let it become crispy.
Step 6
Heat up the remaining oil.
Step 7
Add onions and stir fry till dark brown. Drain. Set aside.
Step 8
Add carrots, green peas, chillies, ginger and garlic and stir fry for 3 - 4 minutes.
Step 9
Into the same oil, add curd and cook till the curd is well mixed.
Step 10
Add spring onions, lemon, sugar and salt. Stir for a minute.
Step 11
Add coconut and mix.
Step 12
Add the fried jackfruit pieces, fried onions and pour the curd mixture over rice.
Step 13
Mix gently till well blended.
Step 14
Transfer the contents into a pressure cooker.
Step 15
Sprinkle 2 tbsp of milk on top.
Step 16
Cook on the lowest flame without whistle for 10 - 15 minutes.
Step 17
Serve while still hot with onion tomato raita.