Home » Soups , Salads & Curry » Chakkapazha Pulissery


Chakkapazham ( jack fruit ) cut into small pieces – 1 cup
Ginger – cut long – 1 piece
Green chilly – slit into two – 4
Curry leaves – 2 leaves
Chilly powder – 1 tea spoon
Turmeric powder – ¼ tea spoon
Salt – as required
Water – ½ cup
Grated coconut – ½ cup
Cumin seed – ¼ tea spoon
Garlic – 4 cloves
Green chilly – 1
Curd – 1 cup
Mustard seed , fenugreek seed – one pinch each
Dried chillies – 2
Coconut oil – ½ table spoon

Method of preparation

Take the chakkapazham and add little water , ginger, green chillies, curry leaves, chilly powder, turmeric powder , salt and cook. Then take the coconut, cumin seed, garlic, green chillies and grind it to a paste by adding little water ( make sure that you are not adding more water).
Then drain out the water by keeping in it in the flames. Then add the prepared paste, and curd into the cooked chakkapazham. The take a pan and heat oil and splutter mustard seed, fenugreek seed and dried chilly. Add this spluttered mix into the cooked chackapazham and remove from the stove. Can serve hot

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