Chakka avial is a flavorful savory VEGAN dish made with tender or unripe jackfruit and tart green mango. An authentic South Kerala traditional preparation. This fruit is like a plain canvas that absorbs the tart flavor or mango and nuttiness of coconut and oil, spiciness of green chili and imparting a sweet fruit aroma.
Seriously a delicious dish I have such fond memories of!
This vegan jackfruit recipe preparation is from Granny's recipes, it's usually made very often during the jackfruit / chakka sesaon esp with the ones that come after rain which won't be sweet once it ripens. This jackfruit is plucked when green and not allowed to ripen.
Really tender jackfruit is chosen for savory dishes once it slightly sweetened then it goes for making chips or sweet preserve making. This aviyal is a slightly tart, coconut flavored dish. Goes well with spicy fish curry, rice or rice gruel or a runny wheat porridge . Most preferred for a rainy day late traditional brunch.
Why you should try this recipe?
Eat jackfruit like a typical Malayalee has been doing since ancient times. Everything except the thorny outer peel of a young green fruit is used in cooking savory dishes. This preparation goes with any type of tropical summer cuisine.BEST SUMMER SIDE DISH with grilled meats too.
- TASTE: The meaty nutty flavor of the green fruit when combined with tart mango is really delicious. Elevated by the fragrance of coconut oil. Unique flavor of curry leaves and green chili stands out in this recipe.
- TEXTURE: Slightly mashed jackfruit with seeds and mango slices adding a bite, a little bit of spice kicking in with coconut mixture, this combination is really awesome.
- TIME: It only takes 15-20 minutes only to make this preparation. Provided you get the cleaned ready to cook pods and seeds.
- EASE: Uses ingredients that are easily available in most super markets.
Let's just say your visit to Kerala is incomplete with trying at least one jack fruit preparation.
- Idichakka thoran / Savory tender jackfruit stir fry
- Chakka varattiyathu / Sweet jackfruit preserve
- Chakka pradhaman / Sweet jackfruit dessert
Fresh jackfruit is sold in most Indian stores in their produce aisle, it can be pricey but. Your best bet is to head to their frozen produce freezer where you will find jackfruit in all forms. Raw pods, cut, cooked , seeds cleaned and cooked etc.
Fresh jackfruit is a nutrient rich superfood that prevents cell damage and other sedentary diseases. This fruit is capable of boosting energy and the fibre break down fat layers and reduce the fat in the body.
Cooked fruit and seeds can induce bloating and indigestion. Hence avoid consuming jackfruit for dinner.
Ripe fresh fruit can also cause birch pollen allergies in people prone to seasonal allergies.
Jackfruit is a seasonal fruit that grows well in Kerala's rich, alluvial soil. Abundant in most backyards. It is known as the poor man's miracle food that supplement grains when he is in food crisis. Over the years many recipes have been developed in the local cuisine. The tree bears fruit from root to top, the leaves are fed to cattle and the wood is very durable for making wooden furniture and door and windows. Above all the tree has adapted well to climatic changes and the average age of a full grown tree is 100+ years. What more do you expect from a tree?
Points to note when making this vegan jackfruit recipe :
- Jack fruit pods can be of may varieties. Some may be fleshy and firm while others can be stringy. In Malayalam the firm one is called varikka and stringy is called kuzha. Aim for varikka chakka or the firm pods as it will make a significant difference in the texture of the dish.
- Jack fruit once over cooked will simply become a mashed blob and cannot be revived. It is famously said in Malayalam when you are stuck in a difficult life situation they say (chakka kuzhayum pole ) which roughly translates to how jackfruit mash situation is !
- The coconut mixture needs to be lightly crushed do not go for a full paste. Also when you cook it this needs to warm up only not boil. This endures the subtle spice smells intact.
Ingredients list :
- The vegan meat
- Green/unripe jack fruit pods called Pacha chakka chula (Raw not ripe jackfruit pods cleaned)
- Jackfruit seeds ( thick white &brown skin removed and cleaned ( called pacha Chakka kuru )
- green raw mango that is really tart, mouth puckering tart
- Coconut, green chili and curry leaves gives it the most sort after tropical flavor.
Serving and storage :
Serve : This chakka aviyal is a slightly tart, coconut flavored dish. Goes well with spicy fish curry, rice or rice gruel or a runny wheat porridge . Mostly served for a rainy day late traditional brunch with a wet or dry spicy chammanthi and a pappadam.
Storage of leftovers: Refrigerate leftovers in an airtight container. Stays good for 2-3 days. Just remember aviyal when cooked and left in room top for long or too many times mixed after cooking etc can become stale quickly. Keep extra quickly into the refrigerator for longer life.
Chakka avial / Tender jackfruit with coconut
- 20-25 Fresh green jackfruit pods Pacha chakka chula / Raw not ripe jackfruit pods (cleaned)
- 10 Jackfruit seed thick white &brown skin removed and cleaned (Chakka kuru )
- 1/4 -1/2 of 1 Raw mango depending on its tartness skin removed
To crush very coarsely:
- 1 1/2 cups Coconut grated or slightly more
- Garlic - 2-3 small flakes
- 2 -3 Green chili Use thondan mulakku for best results
- 1/2 tsp Cumin
- 1 tsp Chili powder
- 1/3 tsp Turmeric powder
- * do not add water while grinding if the mixee blade does not move add only few tsps of water
To season :
- Few sprigs Curry leaves
- 1 tbsp Coconut oil or slightly more
- Cut the mango and the jackfruit pods into lengthwise pieces (if its too thin it will mash up fast) and seeds into two or three.
- Pour 1/2 -1 glass water and begin by cooking the jackfruit seeds (as it takes longer to cook) towards the end add jackfruit and mango pieces (cut into slices as seen in pic)when this is around 80-90% cooked and all of the water has almost evaporated make a well in the middle of the veggies and add the ground coconut mix cover with the veggies and cook on low heat for another 5 minutes
- Make sure the jackfruit and seeds are cooked well then switch off the flame. Now open and stir gently so coconut crushed coats all the veggies evenly. Now drizzle the coconut oil over the avial evenly and curry leaves slightly squished with ur fingers.
- Mix once to level the top layer and keep it covered until served. Serve chakka avial along with Kerala matta rice , spicy & tangy curries , fish fry etc..or just plain rice gruel and some hot lemon pickle.
I have used frozen jackfruit and frozen cooked jackfruit seeds. Both are #Dailydelight brand. Look for these products in the fresh frozen veg section in Indian store.
Hope you love this naturally vegan jackfruit recipe.