Jack fruit aviyal/Chakka aviyal

Jack fruit aviyal/Chakka aviyal

Had this aviyal as a meal with amma’s spl fish curry in my childhood days but later missed the tremendous varieties on jack fruit like idichakka thoran, chakka puzhukku, thoran, erusseri, aviyal etc… due to the off-season of jack fruit during my vacation. Now in the row of catch-up!

There are two common types – varikka and koozha chakka, with which amma makes different varities based on the type. Unripe (varikka chakka) jack fruits are preferred for aviyal while koozha chakka for puzhukku. Even the way the fruits are chopped has some chemistry in it… god knows why?

This aviyal is entirely different from the normal aviyal we prepare with the mixture of veggies (but the grinded paste has the same ingredients). Here the one and only ingredient is jack fruit and its seed (1 or 2 sliced) hiding in between.

Ingredients:

Unripe Jack fruit – chopped length wise, 1 bowl

Jack fruit seed – sliced length wise, 2-3

Pepper powder – ½ tbsp

Curry leaves – 1 sprig

Coconut oil – 1 tbsp

Salt for taste

To grind:

Coconut grated – 1 cup

Cumin/Jeera – 2 tsps

Garlic – 3-4 flakes

Chilli powder – 1 tsp

Turmeric powder – 1 tsp

Curry leaves – 1 sprig

Method:

Coarsely grind the items listed ‘to grind’ and mix this mixture to the jack fruit with required amount of salt and water. Add pepper powder to it and allow cooking for few minutes on medium flame.

Use other side of the ladle to toss the whole to cook properly. 

Once the water gets absorbed reduce the flame – add curry leaves and pour coconut oil on top. Switch of the flame and serve with gravy rich fish curry and rice.   

Note:

1. Add only required amount of water or else aviyal will turn into puzhukku. 
2. Sprinkle salt water if salt is less for your taste.