Raw Jackfruit Chukka is a vegetarian version of the very popular Chettinad Mutton Chukka. Chettinad is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and this chukka is cooked with a concoction of various spices, that is dry roasted and freshly ground. So go ahead and give it a try by following a step by step pictorial recipe to prepare this delicacy.
To make this dish, I have basically used the same spices, used to make the non-veg. version. Coconut is sometimes added. However, I have skipped it as it was not readily available at the moment. If using, dry roast it first before roasting the other spices.
This yummy preparation can be enjoyed with either steamed rice, plain Biryani, jeera rice, pulao, curd rice, dosa, appam, idiyappam, parathas or chapatti.
- 1 small raw jackfruit, peeled & cut into small pieces
- 2-3 tbsp. oil
- 2 onions, chopped
- 8-10 garlic cloves, crushed
- 1 tsp. ginger, grated
- 2 green chilies, slit
- 1 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. lime juice
- 1 tbsp. coriander leaves, chopped
Chukka Spice Powder -
- 2 tbsp. coriander seeds
- 7-8 dry red chilies
- 2-3 green cardamoms
- 1" cinnamon stick
- 4-5 cloves
- 1 tsp. cumin seeds
- 1/4 tsp. fenugreek seeds
- 1/2 tsp. peppercorns
- 1 tsp. fennel seeds
Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.
Pressure cook the raw jackfruit pieces in enough water for 2-3 whistles. Drain and keep aside.
Heat oil in a wok / pan and sauté the onion, ginger, garlic and green chilies till light brown.
Add the turmeric powder and red chili powder and give it a toss.
Now add the chopped jackfruit, curry leaves and salt. Mix well and stir fry for 2-3 minutes.
Then add 3 tbsp. of the prepared spice powder. Give it a stir and cook, covered on a low flame for 4-5 minutes.
When done, switch off the flame and add lime juice. Garnish with coriander leaves and serve as a side dish with curd rice, with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.
Garnish with coriander leaves.