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Jackfruit in curd(chakka pullisseri)
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A picture of Jackfruit in curd(chakka pullisseri).

Jackfruit in curd(chakka pullisseri)

Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
Singapore

#goldenapron23

#goldenapron23

Read more

Jackfruit in curd(chakka pullisseri)

Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
Singapore

#goldenapron23

#goldenapron23

Read more
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Ingredients

1 hr max
5 people
  1. 300 gmsRipe jackfruit,sliced to pieces:
  2. Green chillies,split 3 no’s
  3. 1/2 tspTurmeric powder
  4. 1/4 tspChilli powder
  5. Salt as required
  6. Water as required
  7. Green chillies,split 3 no’s
  8. For coconut paste gravy
  9. 1/2 cupCoconut grated
  10. 1 tspCumin seeds
  11. Curry leaf 1 leaf
  12. 1/2 pieceGreen chilli
  13. 2 cupsCurd,whisked and slightly sour
  14. sugar (1 to 2 tbsp) optional
  15. Water as required
  16. For tempering
  17. 1 tspCoconut oil
  18. 1 tspMustard seeds
  19. 1/4 tspFenugreek seeds
  20. Dried red chilli 3 whole
  21. Curry leaves 3 sprigs
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Steps

1 hr max
  1. 1

    Cook the sliced jackfruit with green chillies,turmeric powder, chilli powder and salt with adequate water in a pressure cooker till 4 whistles.2 whistle in high flame and 2 in Low flame.Switch off the flame and set aside for the pressure to be completely released.

    A picture of step 1 of Jackfruit in curd(chakka pullisseri).
  2. 2

    Meanwhile,in a mixer grinder,take coconut,cumin seeds,1 leaf of curry leaves,and a half of a green chilli,add adequate water and grind to fine paste

    A picture of step 2 of Jackfruit in curd(chakka pullisseri).
    A picture of step 2 of Jackfruit in curd(chakka pullisseri).
  3. 3

    If the pressure is fully released,open cooker and mash the jack fruit slightly.
    Transfer the contents to your claypot /pan to further cook or we can continue using the same cooker.

    A picture of step 3 of Jackfruit in curd(chakka pullisseri).
  4. 4

    Keep on low flame.Now add the ground coconut paste to the cooked jackfruit and mix well.keep in Low flame and cook till the raw smell of coconut paste is gone..

    A picture of step 4 of Jackfruit in curd(chakka pullisseri).
  5. 5

    If you are using a claypot,at this stage switch off the flame and add the whisked curd.it will heat up since the claypot will hold up the heat while cooking.if in a non stick pan or cooker,do keep the flame at Low and add curd while stirring continuously.Keep flame on till you can see small bubbles at the edge

    A picture of step 5 of Jackfruit in curd(chakka pullisseri).
  6. 6

    It’s better to switch off flame at this stage.check for salt and add the same accordingly.Add sugar,based on the sweetness of jackfruit or based on how sour is the curd that is being used

  7. 7

    Remove from heat.Now take small pan,heat it on medium flame.add coconut oil.Once oil is hot,add mustard seeds and allow to splutter.Add fenugreek seeds and red chillies and sauté for few seconds.when it turns aromatic add curry leaves and remove from heat.Pour this over the cooked curry and mix well.

    A picture of step 7 of Jackfruit in curd(chakka pullisseri).
    A picture of step 7 of Jackfruit in curd(chakka pullisseri).
  8. 8

    Tips:
    If using frozen coconut or cold coconut,ensure it is at room temperature before using
    Ensure curd is at room temperature,before whisking and using in curry.
    Always know the sweetness/sourness of ingredients you are using beforehand by tasting.
    If you are using claypot/kalchatti/manchatti,always keep your flame at low.

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Anjana Balakrishnan
Anjana Balakrishnan @mrspanicker99
on August 06, 2023 23:13
Singapore
Hi there! I’m a 48-year-old hardcore Malayalee woman from Kerala, married, and blessed (or occasionally cursed, depending on the day) with two kids. Being a true-blue Mallu, I come with all the bells, whistles, and tantrums that you’d expect—because why not keep life spicy?Cooking is my superpower; I can whip up a feast faster than my family can decide what they want. When I’m not playing chef, I’m either diving into a book, splashing colors on a canvas, or, let’s be honest, nagging my husband—my favorite pass time!I can be sweet as sugar if you’re on my good side, but cross me, and you’ll meet the hurricane version of me. Blame my raging hormones, my Mallu genes, or just life in general, but grumpiness is my default mode these days. (Let’s just say “patience” and I aren’t exactly on speaking terms.)All said and done, I love my chaotic, colorful life and wouldn’t trade it for the world—well, maybe for a quiet afternoon nap, but that’s negotiable!
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