Chakka Curry
- 91 min
- medium
- Serves 4
Chakka curry is a Kerala-style gravy with raw jackfruit, coconut, shallots and curry leaves. Medium-spicy, serves 4, ready in about an hour plus resting.
You’ll need: Pressure Cooker
Good for: Onam
Ingredients
Black-eyed Peas100 grams
Water, For Soaking300 ml
Jackfruit600 grams
Turmeric Powder1 grams
Red Chilli Powder1.5 grams
Dry Ginger Powder1.5 grams
Jaggery, Crushed12 grams
Salt1 tsp
Coconut (Grated), Grated100 grams
Cumin1.8 grams
Coconut Oil1 tbsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Dry Red Chilli, Halved2 grams
Curry leaves1 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 376kcal | 1504kcal |
| Protein | 10g | 40g |
| Carbohydrate | 59g | 234g |
| Fat | 14g | 56g |
| Fibre | 7.9g | 32g |
| Sugar | 35g | 138g |
Cookd masalas for curry leaves
Method
Get ready with firm, pale-yellow semi-ripe jackfruit. Remove the thick skin and seeds, then cut the flesh into small cubes. Rinse the curry leaves and pat them fully dry. Grate the coconut.
Soak the cowpeas in 300 ml water for 8 hours until they swell. Drain them well after soaking.
Pressure cook the soaked cowpeas with 250 ml of the 350 ml cooking water for 3 whistles on medium flame. Let the pressure release naturally for 10 minutes before opening the cooker. The cowpeas should be soft when pressed; keep the remaining 100 ml cooking water for the jackfruit.
Cook the jackfruit in a kadai with the remaining 100 ml cooking water, turmeric powder, red chilli powder, dry ginger powder, jaggery and salt. Cover and cook on medium-low flame for 12 minutes, until the jackfruit is tender but the cubes still hold their shape.
Roast the grated coconut in a small kadai on low flame for 8 to 10 minutes, stirring often, until it is dark brown without burning. Cool it for 5 minutes, then grind it with cumin and 50 ml water into a smooth paste.
Add the cooked cowpeas with any liquid left in the cooker and the roasted coconut paste to the jackfruit. Simmer on low flame for 5 minutes, stirring gently, until the curry becomes thick and the coconut paste is cooked through.
Heat coconut oil in a small tadka pan on medium flame. Add mustard seeds, urad dal and dry red chilli; fry for 1 to 2 minutes until the mustard splutters and the urad dal turns golden. Add the dried curry leaves and fry for 30 seconds until crisp, then pour the tempering over the curry.
Rest the curry covered for 15 minutes so the tempering settles into it. Mix gently without breaking the jackfruit pieces, then serve warm.
Before you start
- How long does Chakka Curry take?
- 1 hour 31 minutes from start to finish. That is 20 minutes of preparation and 1 hour 11 minutes of cooking.
- How many people does Chakka Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chakka Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Chakka Curry spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chakka Curry?
- 1 grams Curry leaves, 100 grams Black-eyed Peas, 600 grams Jackfruit, 12 grams Jaggery, 100 grams Coconut (Grated), 1 tbsp Coconut Oil, and a few more listed on this page.
- Do I need a pressure cooker for Chakka Curry?
- Yes, this one is cooked under pressure.
- How many calories are in Chakka Curry?
- About 376 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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