
Photo courtesy : Mrs.Arya, my friend
INGREDIENTS:
Raw jackfruit pieces / Chakka chula – 20 pieces (approx. 3cups)
Turmeric powder - 1/4 tsp.
Grated coconut - 1/2 cup
Green chillies - 2 or 3
Cumin seeds - 1 tsp.
Thick curd - 1 cup
Grated coconut - 1/2 cup
Green chillies - 2 or 3
Cumin seeds - 1 tsp.
Thick curd - 1 cup
Salt - as per taste
To temper:
Coconut oil - 2 tablespoons
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp.
METHOD:
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp.
METHOD:
Grind coconut, jeera, green chillies and into a medium coarse paste.
Cut raw jackfruit pieces to lengthwise, thin pieces.
In a pan, cook jackfruit pieces with salt, turmeric powder and little water. When cooked. add the ground coconut paste. Cook well until the raw smell diffuses. In a pan, heat coconut oil, fry mustard seeds, and curry leaves. Add to the mixture. Switch off the heat. Add thick curd and mix well. Serve with rice.
Variation: You can also add dry red chillies and chopped onions to the tempering.
Healthy and tasty looking avial. Excellent preparation.
ReplyDeleteDeepa
Super delicious !
ReplyDeleteso flavorful!!
ReplyDeleteChakka avial is a great speciality of Kerala - love the dish. Great preparation.
ReplyDeleteThis is a new preparation to me, looks too good, thanks for sharing :)
ReplyDelete