In Kerala, during Jackfruit Season, Jackfruit seeds (Chakkakuru) make their way into many dishes. These seeds are so popular that you can find peeled and frozen jackfruit seeds in many Indian Grocery Stores. In Kerala, Jackfruit Seeds are sundried and stored for use during the rainy season. Drumsticks (Muringakka) and Jackfruit Seeds make a lovely pair along with sour mangoes. Here is the recipe for Chakkakuru Muringakka Maanga Curry. This dish can also be made in the same manner without Drumsticks.

Chakkakuru Muringakka Maanga Curry

It was a rainy day when I took this photo and so it looks dull in the low-lighting but the curry tastes yummy with Rice. Fresh Jackfruit Seeds sometimes have a long cooking time. So it is better to pressure cook the Chakkakuru for 1 or 2 whistles on medium-high heat.

Ingredients

1. Jackfruit Seeds – 15
2. Drumsticks – 2 big ones
3. Raw Mango (Pacha Manga) – 1 medium
4. Slit Green Chillies – 2
5. Turmeric Powder – 1/4 tsp
6. Salt – to taste
7. Water – as needed

For Grinding

1. Coconut – 1 cup
2. Cumin (Jeera) – 1/4 tsp
3. Turmeric Powder – 1/4 tsp
4. Green Chillies – 2 (Alter according to your spice tolerance)
5. Garlic – 1 small clove
6. Water – 1/2 cup

For Seasoning

1. Coconut Oil – 1 tbsp
2. Mustard seeds – 1/4 tsp
3. Finely Sliced Shallots (Kunjulli) – 4
4. Dry Red Chillies – 3 or 4
5. Curry Leaves – A sprig

Preparation Method

1. Peel the outer white skin from the jackfruit seeds. Then, scrape off the brown skin as much you can. You may retain a bit of the brown skin since it’s high in fibre.
2. Slice each jackfruit seed lengthwise into 3-4 pieces. Wash and drain the seeds.
3. Roughly scrape the drumsticks and cut each drumstick into 2″ long pieces.
4. Peel the mango and cut it into medium pieces.
5. Cover and cook the jackfruit seeds in around 1 cup water along with the slit green chillies, 1/4 tsp turmeric powder and salt to taste. Cook on medium-low heat until the seeds are tender. I had to cook the seeds for 25-30 minutes.
6. When the seeds are almost cooked, add the mango pieces and drumsticks. Continue cooking till everything becomes soft. You can mash a few of the jackfruit seeds with the back of a wooden spoon.
7. Meanwhile, grind coconut and other ingredients into a smooth paste. Add the ground paste to the curry along with half cup of water. Add more water if you need more gravy.
8. Simmer the curry for a few minutes, stirring occasionally and remove from heat. Do not boil.
9. Heat 1 tbsp oil in another pan. Throw in the mustard seeds, shallots, red chillies and curry leaves. Saute until the shallots brown. Pour the seasoning to the curry.

Note

• You can reduce the number of mango pieces depending on the sourness of the mango used.
• Adjust the consistency of the curry by increasing or decreasing the water.

When you are trying to eat healthy, you are always on the lookout for healthy snacks. These oven roasted carrot sticks are all that I can ask for when those snack cravings hit me. They are super easy to make and taste out of this world. Roasting brings out the natural sweetness of vegetables. It makes everything taste so flavorful.

Oven Roasted Carrots

Who needs French Fries or other deep fried snacks when you have these Healthy Carrot Sticks.

I was in a hurry to take a picture so that I could dive right into these yummy carrots. They are irrestible. Yes, I managed to share it with my husband! He thought these were Baked Sweet Potatoes. They kind of taste similar but I like these far better than sweet potatoes.

Oven Baked Carrots

Ingredients

1. Carrots – 4 big ones
2. Olive or Coconut Oil – 1.5 tsp
3. Salt – to taste
4. Black Pepper Powder – 1/4 tsp

Preparation Method

1. Peel and wash the carrots. Cut each carrot approximately into 2″ long strips of around 1/2″ thickness. If the strips are thin, they will burn quickly.
2. Toss the strips in oil, salt and pepper.
3. Arrange them in a single layer on a baking tray.
4. Preheat oven to 425 F. Bake the carrots for 18-20 minutes, making sure to toss the tray after 10 minutes to avoid the carrots sticking to the pan.
5. Serve immediately.

Hubby had been expressing his desire to have a Tamil Style Meal from a long time. He wanted a Saravana Bhavan type Vegetarian Meal with Kara Kuzhambu, Vatha Kuzhambu and so on. Since, I am unfamiliar with Tamil Cuisine, I decided to search for some recipes to satisfy hubby’s palate. I found many recipes for Kara Kuzhambu and decided to give it a try. The only vegetable I had with me was Brinjal/Eggplant and so I made Brinjal Kara Kuzhambu also known as Kathrikkai Kara Kuzhambu in Tamil.

Brinjal Kara Kuzhambu

Remember, how I have said I don’t really like Eggplants and that I often don’t know what to cook with it. Well, I must say I have changed my opinion about Brinjal (Vazhuthananga). I simply love this hot & tangy Brinjal Curry/Kuzhambu. It goes so well with Rice and this is probably the only way I am going to be making curries with Eggplant – well at least for a while until I get bored of it! One thing that I have learned after all these years is that Eggplants & Tomatoes make a good pair. Throw in some garlic and it becomes even more better.

South Indian Brinjal Tomato Curry (Kara Kuzhambu)

Hubby liked this Kara Kuzhambu a lot specially since it had lots of Chaaru (gravy)! And when he is happy, I am a happy woman!

Ingredients

1. Chinese Purple Brinjal/Eggplant – 1 large
2. Sliced Onions – 1 medium
3. Diced Tomatoes – 2 ripe ones
4. Minced Garlic – 4 cloves
5. Dry Red Chillies – 2 or 3
6. Curry Leaves – a sprig
7. Oil – 1 tbsp
8. Mustard Seeds – 1/4 tsp
9. Cumin (Jeera) Seeds – 1/4 tsp
10. Fenugreek (Uluva) Seeds – 1/4 tsp
11. Urad Dal (Uzhunnu Parippu) – 1 tsp
12. Asafoetida Powder (Kaayam) – a pinch
13. Sambar Powder – 1.5 tbsp
14. Red Chilly Powder – 1/2 tsp
15. Tamarind Paste – 2 tsp (Alternatively, you can tamarind extract. See Notes.)
16. Powdered Jaggery – 1 tsp (optional)
17. Rice flour – 2 tsp
18. Water – as needed
19. Salt – to taste

Preparation Method

1. Heat oil in a pan and splutter mustard seeds.
2. Reduce heat and add fenugreek seeds, uzhunnu parippu and jeera seeds. Quickly stir fry for a minute.
3. Throw in the onions, red chillies and curry leaves. Saute until the onions are translucent.
4. Add the chopped tomatoes and garlic. Saute until the tomatoes are mashed and cooked.
5. Reduce heat and add sambar powder, red chilly powder and asafoetida. Stir fry for a minute.
6. Add the diced brinjal to the pan and saute for 2-3 minutes.
7. Add 2 cups of water to the pan along with salt to taste.
8. Bring everything to a boil and then simmer for 5 minutes. Add tamarind paste to the pan and mix everything.
9. Do a taste test and add 1 tsp of jaggery powder to balance the flavors. (optional)
10. Dissolve rice flour in 1/4 cup water and add it to the pan. Simmer for 5-7 minutes so that the gravy thickens.

Note

1. You can also use Indian Eggplant or any other variety for this recipe.
2. I have also tried this recipe with Canned “Fire roasted Tomatoes & Garlic” and it tasted equally good.
3. If using tamarind extract, soak a small lemon sized piece of it in little water. Using your hands, squeeze the juice from the extract and use the tamarind water. Discard the solids.