Jackfruit and it’s seeds (Chakkakuru) used to be abundant to the point that many were wasted in Kerala. Not anymore!
It’s difficult to get the superfood jackfruits and the seeds are to be dried and stored differently.
But when it comes to making a dish with jackfruit seeds, the mezhukkupuratty is the default solution.
Removing the skin is difficult. So I pressure cooked the seeds for four whistles, took them out and removed the skin. and cut them into medium sized pieces.
In a vessel, poured 2 tbsp of coconut oil and allowed to heat well. To the boiling oil a tsp of mustard seeds were thrown in. When it crackled added ten sliced shallots, one tsp of turmeric powder and the steamed and cut jackfruit seeds.
Allowed the mix to cook for 5 minutes and added 1 1/2 tbsp of Kashmiri chilli powder, and salt.
Now I did an innovation. Added half a grated coconut and some water for further cooking for 5 minutes. Curry leaves were thrown in and cooked on reduced heat till it turned semi dry.
Delicious Chakkakuru Mezhukkuvaratty is ready.