Chakka Vevichathu/ Chakka Puzhukku with Dehydrated Jackfruit
Chakka Vevichathu using dehydrated jackfruit saves considerable time and tastes as good as the dish made with fresh jackfruit. The smoky flavour of the dehydrated jackfruit gives an extra punch. Serve with Kerala Style Fish curry or any accompaniment of your choice.
Ingredients
- 200 gms Dehydrated Jackfruit
- to taste Salt
- 1/2 teaspoon Turmeric powder
To be Ground Coarsely
- 3/4 cup Grated Coconut
- 2-3 green chillies
- 1/2 teaspoon Cumin seeds
- 3-4 Garlic cloves
For the Tempering
- 2 tablespoons Oil
- 1/2 teaspoon Mustard seeds
- a few Curry leaves
- 2 Dried red chillies
- 3-4 Sliced shallots
Instructions
- Soak the jackfruit in water for at least an hour.
- Drain the jackfruit .
- Put in a pressure cooker and add 3-1/2 cups water.
- Add salt and turmeric powder and mix well.
- Cover and cook on high heat till the jackfruit is cooked through. (appx 3 whistles)
- Coarsely grind the coconut, green chilli, cumin seeds and garlic cloves along with a little water. Keep aside.
- Add the ground mixture to the cooked jackfruit and mix well. You may add a little water if the mixture is too dry.
- Cook till the mixture comes to a boil.
- Switch off heat
- Heat oil in another pan.
- Add the mustard seeds.
- Add the shallots, curry leaves and red chillies and fry till the shallots turn golden brown. Switch off heat.
- Pour the tempering over the jackfruit mixture and mix well.
- Serve hot with Fish curry or any accompaniment of your choice.