Firstly, MASSIVE thank you to all the family back in Kerala, who made sure Amma (translation: mum) came back home to Hong Kong with an overweight suitcase packed to the nines with all the goodies!!! <3 It was ALL there - chakka (Jackfruit), manga (mango), thenga (coconut).
Disclaimer, the ripe chakka didn't last longer than a day (how could we resist?!). So, although ripe chakka curry is absolutely amazing, we'll have to share that recipe with you another day, when we can curb our enthusiasm long enough to make a curry out of it. :D
Ammahad brought with her both ripe and unripe jackfruit.
The ripe one was a varikka variety. When ripe, they have a sweet nectarine flavour with the edible jackfruit flesh having a firm texture. The unripe jackfruit, a koozha varikka variety, is a combination of the two varieties of jackfruit found in Kerala - varikka and koozha, as the name suggests. The koozha variety has a similar taste, however the texture is more squishy; it practically melts in your mouth. So the koozha varikka variety is a mixture of the two. :)
Honestly, I'm not too particular about the varieties, they're all succulent, juicy and AMAZING when ripe. Nevertheless, I'd choose the varikka variety ANY DAY!
For FIRST time jackfruit tasters, I'd HIGHLY recommend the varikka variety, the koozha variety has a texture not everyone may have a penchant for. :)
When unripe, you roll up the sleeves, grab the spices and let your creativity know no bounds as you make a FLAVOUR-BOMB jackfruit curry. <3
This recipe which my mum made and I executed, is wholesome, flavourful and reminded me of home in Kerala. We ended up eating the curry as a substitute for rice - it's scrummy, and fills you up fast!
If you try this recipe, show me some love and leave a comment below and tell me how you found it OR tag me on instagram (@ayurfit)! I LOVE food pictures and I'd LOVE LOVE LOVE to see yours!!
If you can think of any family or friends who'd also like a deliciously quick jackfruit curry/ chakka curry, do share this recipe either on Pinterest, email, Facebook or even Instagram!
In a pressure cooker (PC), add the jackfruit, water and salt. On medium flame, add the weight and wait for 3 whistles. Turn off flame.
In a grinder, grind the grated coconut, cumin seeds, peppercorn, garlic and chilli. Once all the steam has escaped from the PC, mash the cooked jackfruit well (a potato masher will do the trick). On low flame, add coconut paste into PC. Stir and mix well. Aim for a gooey consistency, add more water as necessary. Once raw smell has gone (2-3 minutes), switch off flame.
In a small wok/ kadai, heat oil and splutter mustard seeds. Add shallots and saute till translucent. Halve and add dry red chilli and curry leaves. Saute till red chilli changes colour. Add this tempering to the chakka curry. Serve :)