Chakkakuru Mezhukkupuratti

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.

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Chakkakuru Mezhukkupuratti

Author: Ushadevi Cooking Method: Sauteing Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 5

Best Season: Suitable throughout the year, Summer

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Jackfruit seeds
• ¹⁄₄ cup Coconut slices
• 1 Medium Onion Sliced
• 1 teaspoon Chilly powder
• ¹⁄₄ teaspoon Pepper powder
• Salt and Oil as required

Instructions

1. Chakkakuru Mezhukkupuratti, also known as Palakottai Poriyal, is a quick and protein-rich side dish—perfect for lunchtime meals.
2. First, clean the jackfruit seeds by peeling off the white skin. Slice them into pieces and wash well.
3. In a pan, add 1½ cups of water, jackfruit seeds, coconut slices, and enough salt. Cook until the seeds are soft. Drain the water and keep it aside.
4. In another pan, heat oil. Add sliced onions and sauté for a few minutes until they turn translucent.
5. Add chilli powder and pepper powder. Sauté for 2 more minutes.
6. Finally, add the cooked jackfruit seeds and coconut slices. Mix well and stir-fry for a few minutes.
7. Chakkakuru Mezhukkupuratti is ready to serve!