Chakkakuru curry (JackFruit seeds curry)

Our ancestors always instructed chewing and eating a jackfruit seed immediately after consuming Jackfruit. which  helped in digestion and to prevent gastric problems. Jackfruit seeds are also used to make delicious curries. They are a good source of  important nutrients  and anti oxidants.  its good for digestion and maintaining good cholesterol. 

This is a simple curry we prepare in kerala other than the popular muringakkaya mango chakkakuru curry . This is without coconut or any other vegetables.

Jackfruit seeds 200 gram

Turmeric powder 1 Tsp

Chilly powder 1/2 Tsp

Coconut Oil

Curry Leaves

Salt to taste

Jack fruit seeds can be washed and dried immediately after removing from the ripe fruit. 

Remove the white outer layer and the next brownish coat should be scrapped. (not fully though). Cut the seeds into 2-3  long strips . Wash it. In a small vessel  take the seeds add 1 glass water put turmeric and chilly powder ,salt . cook the same covering with a lid. it will take 5-7 minutes. open the lid after that and open cook for sometime and once its thicker add curry leaves and sprinkle some fresh coconut oil. mix well and switch off the flame.  

Nadan Cheera Thoran ( Spinach )

 

In kerala we have cheera plants in our back yards. Red as well as green. both are equally tasty. These are wonderful source of vitamins minerals and anti oxidants, Anti oxidants help in removing impurities from our body. 

Green or Red cheera  A bundle 

For Grinding:

 Grated coconut medium 1/2 

Green chilly 3

 Jeera 1/2 Tsp

Turmeric powder 1 Tsp

Garlic a small clove

For Tadka :

 Red  whole chilly 2

Mustard 1 Tsp

Curry leaves 2 twigs

Thoroughly wash and chop the cheera.

Grind coconut with all other ingredients to a coarse paste without adding water. 

Heat a Kadai . pour coconut oil for doing the tadka. once the oil is hot add mustard seeds. let it splutter add red chilly and curry leaves too , lower the flame. add coconut paste mix well for 2 minuts and add chopped cheera. sprinkle some water and salt and cook it. once its cooked remove the lid and let the excess water evaporate. 

Nenthrapazham puzhingiyathu (Steamed Banana)

 

In kerala Nentrapazham puzhingiyathu is a popular, healthy breakfast or evening snack. Bananas are rich with fibre  content .It is a great combination with puttu, upma,etc. Usually a must have breakfast side dish during special festivals like onam and vishu.

Wash and cut the riped ethapazham into 3-4 pieces (with the skin on). discard head and tail. In a traditional steamer steam it for 15 -20 minutes (covered cooking)

Aviyal (Kerala Traditional)

A vegetable dish,  rather a vegetable feast, which is very popular in Kerala. It's colorful and vibrant too. We prepare avial during  special occasions and festivals like Onam, Vishu etc. We can use all available vegetables. There is no hard and fast rule. I always use raw mango as the sour agent instead of using Curd or Tamarind. Also add roots like Tapioca which is easily available. These two tips you can try for enhancing the taste. 

Cut all the vegetables uniformly into pieces about 2" long 1 Cm thick.

Raw Banana  1

Potato 1

Raw  Mango 1 (sour)

Elephant Yam A Small piece

Carrot 1 or 2

Snake Gourd 1/2

Yellow Cucumber ( Kani vellari) 1

Tapioca 1 Medium

Drumstick 3

Achinga payar (long runner beans )  5 No.s

Onin 1

Salt to taste

Green Chilly 3

Turmeric Powder 1Tsp

Chilly powder 1/2 Tsp

For flavoring 

Curry Leaves

Crushed Ginger 2 inch piece

Coconut Oil 1 or 2 Tbsp

For Grinding:

Coconut Grated 1

Cumin seeds 1/2 Tsp

In a thick bottomed vessel Add all the vegetables, onion green chilly and turmeric, chilly powder and salt. Pour the sufficient water in order to cook the vegetables. Cover with a lid and cook over medium flame. Once the vegetables are cooked open the vessel and let it evaporate the excess water. 

Grind the grated coconut and cumins coarsely without adding water. Add the coconut paste into the vegetables Mix well. Add Crushed ginger too. Turn off the heat when its done and drizzle the coconut oil and add some fresh curry leaves too. close it with a lid and let it res for sometime. Once again  Mix it well before serving.  

Raw Mango Pickle

 Pickling is a great way to include fermented food in the diet. It enhances the flavor thus transforming a plain food into a delight . Ayurveda suggests pickles as digestive promoter which helps in kindling the digestive fire Agni which in turn can improve the digestion. Ayurveda suggests shad rasas (six tastes ie sweet, salty, sour, bitter, pungent and astringent) as possible in every meal to create balance and satisfaction. pickles are often used to complete the six tastes of Ayurveda in a given meal. 

Fresh Raw Mangoes 3

Red chilly powder 3-4 Tsp 

Turmeric powder 1 Tsp

Salt to taste

Oil I use coconut oil for seasoning and add gingelly oil for further sauting and preserving

Green chillies 3 chopped

Fenugreek and hing powdered together 1 1/2 Tsp

Ginger (optional) a small piece

For seasoning :

Curry Leaves 2-3 twigs

Mustard 

Fenugreek 

Red whole chilly 3

Wash and clean the mangoes and wipe dry with a clean cloth. 

Cut the mangoes into small pieces. Do not remove the skin. discard the seed.

In a bowl, Mix the mango pieces, salt, chilly powder, turmeric powder. let it rest for sometime.

 Meanwhile heat a kadai pour very little coconut oil and season it with mustard seeds fenu greek seed curry leaves and whole red chilly. add fenugreek hing powder too. Keep the flame on medium and add  nallenna (gingelly oil ) ,mangoes which we had kept it in the bowl. mix it well add more gingelly oil  if you find the oil is less . switch off the flame after ten minutes.  Let it cool before transferring it into a bharani or glass bottle which is thoroughly cleaned and  dried in the sun.