For Sreedevi Lakshmi Kutty, the taste of Chakka Kuru Theeyal remains unforgettable. “What I distinctly remember is the crunch of the roasted coconut and its smoky flavour, and the creaminess of the jackfruit seeds,” she recalls. “With red rice, it is an unbeatable meal.”
The key to the dish lies in being patient: roasting grated coconut slowly until it turns a uniform deep brown, releasing oil and flavour, without letting it burn. Mature coconuts, with their brown husk, are preferred for this, as they yield more oil. Preparing the seeds also involves work—peeling off two layers of skin, the second one thin and stubborn. Sreedevi has a tip to share, on drying jackfruit seeds in the summer—soak them overnight and peel them the next morning, as this makes the process easier.
When she cooked the dish on a recent rainy day, it tasted just as she remembered. The gravy, dark brown and tangy, had coated the jackfruit seeds and pieces of coconut well, with the flavour only getting better when eaten the next day.
Here, she shares her recipe for Chakka Kuru Theeyal, a dish once common in Kerala homes, but now cooked less often.
| Tamarind paste / soaked tamarind (extract) | 1 tbsp paste (or extract from a small lemon-sized ball) |
|---|---|
| Jackfruit seeds (chakkakuru) | 1 cup |
| Coconut pieces (cut into small cubes) | ½ cup |
| Grated coconut (fresh) | 1 cup |
| Shallots (small onions) peeled and halved | 6 pieces |
| Red chilli powder | 2–3 tablespoons |
| Coriander powder | 1 teaspoon |
| Curry leaves (fresh) | 20 leaves | about 2 sprigs (some for roasting, some for the tadka) |
| Water | as needed |
| Turmeric powder | ½ teaspoon |
| Salt | to taste |
For the tadka:
| Coconut oil | 2 tablespoons |
|---|---|
| Mustard seeds | 1 teaspoon |
| Dried whole red chillies | 1–2 pieces |
What You Will Need
Blender; Small knife or paring knife; Heavy-bottomed kadhai or saucepan; Medium pot with lid; Small frying pan; Fine strainer (if using soaked tamarind)
Instructions
Start by soaking a lemon-sized ball of tamarind in warm water for 10–15 minutes. Once it softens, squeeze it with your fingers to release the pulp, then strain the liquid through a fine sieve. You should get about 3 tablespoons of extract. If using tamarind paste, simply measure out 1 tablespoon and set it aside.
Wash the jackfruit seeds thoroughly. Using a small knife or a paring knife, peel away the thin white skin covering them. Slice the seeds into round pieces, about the thickness of a coin. Break open a fresh coconut and cut out small bite-sized chunks, roughly ½-inch cubes.
Place a heavy-bottomed kadhai on medium-low heat and add the grated coconut. Stir continuously until it starts to dry out and turns pale golden in colour. Add the peeled shallots, red chilli powder, coriander powder, and half of the curry leaves. Keep stirring for 8–12 minutes, until the coconut turns a deep golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.
Transfer the roasted mixture into a blender. Add the tamarind extract (or paste) and a splash of water. Blend until smooth and thick, scraping down the sides if needed. Add a little more water if it is too dry to grind, but keep the paste as thick as possible.
In a medium pot, combine the sliced jackfruit seeds and coconut cubes. Pour in just enough water to cover them. Stir in the turmeric powder and salt. Cover the pot and cook over medium heat for 20–30 minutes, or until the seeds are tender when pierced with a fork. Add a little hot water if needed during cooking.
Lower the heat and stir the roasted coconut paste into the pot of softened jackfruit seeds and coconut cubes. Mix well so the paste blends evenly with the cooking liquid. Simmer gently for 8–12 minutes, until the curry thickens slightly and you notice a thin layer of oil rising to the top. Taste and adjust salt as needed.
To make the tadka, heat the coconut oil in a small frying pan over medium heat. When hot, add the mustard seeds and let them splutter. Add the remaining curry leaves and dried red chillies, frying just until the leaves crisp and the chillies darken. Immediately pour this hot tadka into the curry.
Give the curry a final stir and take it off the heat. Serve hot with steamed rice, neer dosa, or rotis.
Sreedevi Lakshmi Kutty is the co-founder of Bio Basics, a venture committed to safe, organic whole foods, decent livelihoods for farmers, and the preservation of our natural environment, including heritage grains. She spends her time both on farms and in dialogue with farmers and consumers, experimenting with new grains and recipes. Read more about Bio Basics here.
You must be logged in to rate this recipe.
Login with Google
Sign in with email