Authentic Jackfruit Curry Recipe – Kerala Style with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Authentic Jackfruit Curry Recipe – Kerala Style with Coconut & Spices

Hey everyone! If you’ve ever been curious about exploring the incredible world of Kerala cuisine, or just looking for a delicious and unique vegetarian dish, you’re in the right place. This jackfruit curry (Chakka Curry, as it’s known in Malayalam) is a family favorite, and I’m so excited to share my version with you. I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get it just right, but trust me – it’s worth the effort!

Why You’ll Love This Recipe

This isn’t just any curry; it’s a flavour explosion! The raw jackfruit takes on all the wonderful spices, creating a texture that’s surprisingly similar to meat. It’s hearty, comforting, and packed with authentic Kerala flavours. Plus, it’s a fantastic way to experience a truly unique ingredient. If you’re looking for something a little different, this is it!

Ingredients

Here’s what you’ll need to make this delicious jackfruit curry:

• ?? Raw jackfruit (about 500g – 700g)
• 1 Onion, medium sized
• ?? Turmeric powder (about 1/2 teaspoon)
• Salt, to taste
• 3 tablespoons Coconut, grated (fresh is best, but frozen works too!)
• 1.5 tablespoons Coriander seeds
• 1 teaspoon Pepper
• 1 teaspoon Cumin seeds
• 2 Red chillies (adjust to your spice preference)
• 2 cloves Garlic
• 2 tablespoons Oil (coconut oil is traditional and adds amazing flavour!)
• ?? Mustard seeds (about 1 teaspoon)
• 1 teaspoon Urad dal (split black lentils)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk about a few key ingredients. Raw jackfruit is the star here! It needs to be raw – not the ripe, sweet kind you find in desserts. You can usually find it at Asian grocery stores or sometimes even well-stocked supermarkets.

Kerala cuisine is all about the spices, and we’re using a beautiful blend here. Don’t skimp on the quality! Freshly ground spices will give you the best flavour.

Coconut is another essential. It adds richness and a lovely sweetness to the curry. I always prefer grated coconut, but coconut milk can be used in a pinch (reduce the amount of water in the spice paste).

Now, about that jackfruit… it can be a little sticky! Soaking it in either buttermilk or rice-washed water is crucial. It prevents discoloration and helps remove some of the stickiness. Trust me, your hands (and your knife!) will thank you.

Step-By-Step Instructions

Okay, let’s get cooking!

1. First things first: prepare your workspace. Spread out some newspapers – handling raw jackfruit can get messy! Grease your hands and knife with a little sesame oil to make things easier.
2. Cut the raw jackfruit into halves. Remove the thorny skin and the tough central stalk. Then, chop the flesh into bite-sized pieces.
3. Place the chopped jackfruit in a bowl and cover it with buttermilk or rice-washed water. Let it soak for at least 30 minutes.
4. While the jackfruit is soaking, let’s make the spice paste. Grind the coconut, coriander seeds, pepper, cumin seeds, red chillies, and garlic into a smooth paste using a little water.
5. Drain the jackfruit and give it a good rinse. Now, boil the jackfruit pieces in salted turmeric water for about 15 minutes, or until they’re tender but still hold their shape. Drain and set aside.
6. Heat the oil in a kadai (a deep frying pan) or a large pot. Add the mustard seeds and let them splutter. Then, add the urad dal and curry leaves and sauté until fragrant.
7. Add the chopped onions and sauté until they turn translucent. Now, add the ground spice paste and cook for a few minutes until the raw smell disappears.
8. Add the cooked jackfruit to the kadai and mix well, ensuring everything is coated in the spice paste.
9. Roast the mixture on medium heat for about 15 minutes, stirring frequently to prevent sticking. If it starts to look dry, you can add a little extra oil. For a beautiful golden colour, finish with a drizzle of coconut oil.

Expert Tips

• Don’t overcook the jackfruit! You want it to be tender, but still have a bit of bite.
• Adjust the amount of red chillies to your liking. If you prefer a milder curry, use only one chilli or remove the seeds.
• Using a good quality kadai or heavy-bottomed pot will help prevent the curry from sticking and burning.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this curry for extra heartiness. Add them along with the jackfruit during the boiling step.
• Spicy Version: For a real kick, add a few more red chillies to the spice paste, or a pinch of cayenne pepper.
• Tamarind Twist: A small piece of tamarind soaked in warm water and added to the curry gives it a lovely tangy flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1 red chilli, remove the seeds, and reduce the amount of pepper to 1/2 teaspoon.
• Medium: Use 2 red chillies.
• Hot: Use 3-4 red chillies, and add a pinch of cayenne pepper.

Festival Adaptations (Onam, Vishu)

This jackfruit curry is a popular dish during Onam and Vishu celebrations in Kerala. It’s often served as part of the elaborate Sadya (vegetarian feast).

Serving Suggestions

Serve this jackfruit curry hot with steamed rice, roti, or appam (a type of Kerala pancake). It also pairs beautifully with a side of thoran (stir-fried vegetables) or pachadi (a yogurt-based side dish).

Storage Instructions

Leftover jackfruit curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prepare raw jackfruit?

Soaking it in buttermilk or rice-washed water is key! It removes the stickiness and prevents discoloration.

Can I use canned jackfruit instead of raw jackfruit?

While you can use canned jackfruit, the texture won’t be quite the same. Canned jackfruit is often softer and more prone to falling apart. If you do use it, drain it well and reduce the cooking time.

What is the significance of using coconut oil in this recipe?

Coconut oil is traditional in Kerala cuisine and adds a unique flavour and aroma to the curry. It also helps to enhance the richness of the dish.

How can I adjust the spice level of this curry?

Adjust the number of red chillies and the amount of pepper to your liking. Removing the seeds from the chillies will also reduce the heat.

What side dishes pair well with this jackfruit curry?

Steamed rice, roti, appam, thoran, and pachadi are all excellent choices.

How long does this curry stay fresh in the refrigerator?

Up to 3 days in an airtight container.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!