In Kerala’s traditional kitchens, there’s a quiet pride in cooking without shortcuts – and Chakka Aviyal is one of those dishes that brings back the soul of old-style cooking. Made with raw jackfruit and crushed coconut, this curry isn’t just about taste – it’s about texture, tradition, and a story that runs deeper than the pot it’s cooked in.
As the name suggests, chakka (raw jackfruit) is the star here. It’s cooked with other simple ingredients, and for the essential sourness, raw mango is used – not tamarind, not curd. This brings a bright, natural tang that pairs perfectly with the mild sweetness and body of jackfruit.
But what makes this version of Chakka Aviyal truly special is the way the coconut is prepared – not in a mixie, not finely ground, but hand-crushed with a stone mortar and pestle. The result? A coarse, juicy, earthy coconut blend that soaks up spices and coats every piece of vegetable with a rustic charm you can’t get from a machine. Believe it or not, that rough texture and hand-pounded aroma make all the difference.
And then there’s aviyal itself – a dish with stories that span both mythology and royal kitchens.
One legend traces its origin to the Mahabharata, during the Pandavas’ exile. While living in disguise in King Virata’s palace, Bheema, the mighty warrior, took on the role of the royal cook. Faced with feeding a palace full of people and only leftover vegetables to work with, he chopped them all up, threw in some coconut, added a bit of sourness, and created what we now know as aviyal. What started as a dish of necessity became a feast of flavour.
A more grounded version comes from the time of the Travancore Kingdom, during the grand temple ritual of Murajapam at the Sree Padmanabhaswamy Temple. During this 56-day Vedic recitation, large-scale cooking was carried out to feed Brahmins and temple staff. It’s said that the chief cook once created a special curry using leftover vegetables, seasoned with coconut, turmeric, and raw mango – giving rise to what we now recognize as aviyal, adapted later in homes across the region.
Chakka Aviyal, then, is a beautiful branch of that old tree – carrying both the resourcefulness of the past and the richness of tradition. Served with rice, it’s filling, fibrous, slightly tangy, and deeply satisfying.
It reminds us that the best food isn’t always about rare ingredients or fancy equipment – sometimes, it’s about what’s left, how it’s treated, and the hands that make it.
Chakka Aviyal
Ingredients
Instructions
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Chakka Aviyal in traditional way. Means No modern home appliances used.
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First of all, We cut all vegetables in to long pieces ( 2 1/2 inch)
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Heat traditional Kalchatti (traditional stoneware) or Cook pot adda teaspoon coconut oil
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Now we will add all Vegetables except Jackfruit Bulbs , Green chillies and Mango pieces. Cook it for some time. No need to add water
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After some time , when all veggies started cooking , add Chilly powder, Turmeric powder, Green chilles and Cook it for few more minutes
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When everything Cooked enough , add enough Salt, Jackfruit Bulbs, Mango pieces, If you want , you could add some water ( i didn't added any water)
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Now with the help of Mortar and Pestle we crush Grated coconut and Cumin seeds. Add the mixture to the veggies.
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Mix everything well, Let it cook for few more minutes,
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Now add Curry leaves and a Spoon Coconut Oil and remove it from Flame
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Traditional Chakka Aviyal ready