Chakkakuru Mezhukkupuratti is not just a dish-it’s a memory. For anyone who’s grown up in Kerala, the jackfruit season meant more than just the fruit. It meant collecting the seeds, drying them in the sun, and saving them for delicious dishes like this.
This stir-fry is made with jackfruit seeds, boiled and sliced, then sautéed in coconut oil with garlic, shallots, curry leaves, and crushed chilli flakes. That’s it. No fuss. No grinding. Just the honest, bold flavours of a classic Kerala kitchen.
The texture of chakkakuru is what makes this dish special. It’s soft, nutty, and has just the right amount of chew. And when it’s fried with the rich aroma of coconut oil and that little kick from the chilli, it becomes something truly addictive.
This is the kind of dish that makes you want to eat one more spoon of rice. Served hot with a simple curry and rice, or even with just curd and a papadam, Chakkakuru Mezhukkupuratti can complete a meal all on its own.
What’s beautiful is that the recipe needs almost nothing-just a few fresh ingredients, a bit of time, and some love. It reminds us that flavour doesn’t always come from complexity. Sometimes, it comes from tradition.
So next time you have some jackfruit seeds lying around, don’t throw them away. Give them the attention they deserve. Stir-fry them the Kerala way-and enjoy the taste of something truly timeless.
Chakkakuru Mezhukkupuratti
Ingredients
Instructions
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Chakkakuru Mezhukkupuratti or Palakottai poriyal is a quick lunch time side dish. Protein rich delicacy .
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First of all, Clean jackfruit seeds by peel off white skin, and slice in to pieces, wash them
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In a pan add 1 1/2 cup water and add Jackfruit seeds, Coconut slices and enough salt. Cook it enough. Drain water and keep it aside
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In a pan heat Oil, Add sliced Onion and saute for few minutes, till it become translucent
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Add Chilly powder, Pepper powder saute for two more minutes
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Finally add cooked Jackfruit seeds and Coconut slices, Mix well
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Chakkakuru Mezhukkupuratti is ready.