Fresh Pacha chakka chula / Raw( not ripe) jackfruit pods – 20 – 25 (cleaned)
Chakka kuru / Jackfruit seed – 10 ( thick white &brown skin removed and cleaned )
Raw mango -1/4 to 1/2 (depending on its tartness) skin removed
To crush very coarsely:
Coconut – 1&1/2 cups or slightly more
Garlic – 2-3 small flakes
Green chili – 2 or more (Use thondan mulakku for best results)
Jeerakam / Cumin- 1 small pinch
Chili powder- 1 tsp
Turmeric powder-1/4 to 1/2 tsp
*(do not add water while grinding if the mixee blade does not move add only few tsps of water)
Coconut oil -1 tbsp
Cut the mango &,jackfruit 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) add jackfruit and mango pieces (cut into slices as seen in pic)when this is around 80-90% cookedand all the water has almost evaporated spread the coconut masala ground on top or in the middle by making a well in the center of veggies do not just stir cover and cook for last five minutes.Make sure the jackfruit and seeds are cooked well then switch off flame. Now open and stir gently so coconut crushed coats evenly then pour the coconut oil and curry leaves mix once level top 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.
Make sure not to stir too much or over cook the veggies once they mash up it will become one big lump.
I have used frozen jackfruit and frozen cooked jackfruit seeds.Both #Dailydelight brand. Look for it fresh frozen veg section in Indian store.
Hope you like it.