Chakkakuru Manga Muringaka Curry (Jackfruit Seeds, Moringa and Raw Mango Curry)

Name: Chakkakuru Manga Muringaka Curry - Jackfruit Seeds, Murunga and Raw Mango Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: Jack fruit Seeds - 20-25; Drumstick - 1 big; Raw mango - 1 small; Red chili powder - 1 tsp; Turmeric powder - 1/2 tsp; Grated coconut - 1 cup; Small onions - 4; Cumin seeds - 1/4 tsp; Salt - to taste; Water - 3 cups; For Tempering; Coconut oil - 1 tbsp; Mustard seeds - 1 tsp; Small onion - 1 (chopped); Dry red chilies - 2; Curry leaves - 1 spring

Published 2020-Jun-08 Updated 2020-Jun-08

- Submitted By Dahlia

(Gravy with Murunga, Raw Mango and Jack fruit Seeds)

Chakkakuru Manga Muringaka Curry

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This curry made with a combination of starchy jackfruit seeds, fleshy drumsticks and sour raw mangoes is a popular one in Kerala. It is made whenever jackfruit is in season.

The same curry can be made with any 2 of the above ingredients depending on availability. Tomoto can be substituted for raw mango if you don't have. If you are a non-veg lover, you can add prawns to this combo.

The process of peeling the jackfruit seeds takes some time. I usually do it the previous day. The curry tastes absolutely delicious with white rice. Do give it a try.

Recipe For Chakkakuru Manga Muringaka Curry

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4-5

Ingredients

Jack fruit Seeds - 20-25
Drumstick (MoringaMoringaMoringa) - 1 big
Raw mango - 1 small
Red chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Grated coconut - 1 cup
Small onions - 4
Cumin seeds - 1/4 tsp
Salt - to taste
Water - 3 cups

For Tempering

Coconut oil - 1 tbsp
Mustard seeds - 1 tsp
Small onion - 1 (chopped)
Dry red chilies - 2
Curry leaves - 1 spring

Method

Peel the white skin of the jackfruit seeds. Scrape the brown peel as much as you can. Slice it ito pieces.
In a clay pot, take the jackfruit seeds, add enough water to cover it. Cook for about 10 minutes till it becomes soft.
Add drumstick (moringa) pieces, raw mango pieces, turmeric powder, red chili powder and salt. Add more water if needed.
Cook for another 5 minutes till everything becomes soft.
Grind the grated coconut with cumin seeds and small onions to a smooth paste with required water.
Add this to the cooked vegetables. Add about 2 cups of water to bring the curry to the right consistency.
Cook for about 5 minutes.
In a small pan, heat coconut oil for tempering. Pop mustard seeds. Add chopped small onion and dry red chilies. Cook till onions become brown. Add curry leaves finally.
Add this tempered oil on the curry and switch off. Cover with a lid and rest for 5 minutes before serving. This induces the flavour of the tempering in the curry.