In the summer months, chakka veragiyathu makes a frequent appearance at lunch, thanks to the jackfruit tree in the garden, which is very generous with its bounty. With a little meen molakitathu (a spicy fish curry — you can find a recipe for this on the blog), it is the kind of spicy, carby meal that demands a brisk walk in the verandah after (followed by a nap, who am I kidding 😬 ).
Here’s Rohini chechi making it for us a couple of days ago. She says use a green jackfruit that is mature, for best results.
RECIPE: CHAKKA VERAGIYATHU
Ingredients
500 g jackfruit chopped into 1 inch pieces (including seeds)
1 cup water
1/2 tsp turmeric
2-3 green chillies
1/2 cup grated coconut
1 tsp cumin seeds
4-5 cloves garlic
2 tbsp coconut oil
1/2 tsp mustard seeds
1 sprig curry leaves
Salt to taste
Method
Pressure cook jackfruit with water, turmeric and green chillies and salt.
Pressure cook for five whistles.
Meanwhile grind coarsely — coconut, cumin seeds and garlic.
When the jackfruit is cooked and the pressure has released, open the cooker and mash the jackfruit with the back of a ladle.
In a kadai, heat the oil, and add the mustard seeds. When the mustard seeds splutter, add the jackfruit into this, followed by the coconut paste and curry leaves. Cook for a few more minutes until it thickens. Adjust seasoning. Serve hot.