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Chakkakuru Parippu Curry – Jackfruit Seeds Cooked with Lentils

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I love chakka kuru aka jackfruit seeds. In Kottayam, where I grew up, most houses have a backyard with various trees, most popular being jackfruit, banana, mangoes and of course the staple curry leaves plant. We’ve always had generous neighbours who share the fruits during season time and during summer, there’s always a sack of some fruit or the other from friends and family around.
My mom makes the maximum use of any vegetable or fruit. She makes kumbil / varatti with the ripe jackfruit and reserves the seeds for aviyal or mezhukkupuratti, the two most popular chakkakkuru recipes in our house.
During a recent trip to KL, I bought a box of jackfruits. It had precisely 10 pieces inside which TH and I polished off in 2 mins. I washed and kept the seeds outside and once they dried, wrapped them in a shower cap and brought them back to Singapore. I had 10 seeds which meant there wasn’t enough to make aviyal or mezhukkupuratti. I browsed around and finally zeroed in on a recipe from Sunita’s blog.
Jackfruit Seeds in Lentils
Serves: 2
Recipe adapted from Sunita’s recipe.
Ingredients:
1/2 cup split red lentils / masoor dal, washed and drained
1/2 cup toor dal, washed and drained
10 jackfruit seeds / chakkakkuru, soaked, peeled and halved
1 tomato, chopped
3 pods of garlic, chopped
1 tsp finely chopped ginger
1 tsp chilli powder
1/3 tsp turmeric powder
A pinch of hing
Oil and mustard seeds, for tempering
Salt to taste
Instructions: 
1. Place the dals and the jackfruit seeds in a pressure cooker with 5 cups water. Cook for 3 whistles and let it cool.
2. Heat oil and add the mustard seeds. Once they pop, add the ginger, garlic, hing, chilli powder and turmeric. Fry for 1 min.
3. Add the tomatoes and fry for another 2-3 mins. To this, add the cooked dal and jackfruit seeds. Mix well.
4. Add salt. Remove.
I served the dish with some warm chapatis. Sunita’s version has vegetables too but I wanted to keep it simpler and give more ‘importance’ to the jackfruit seeds.
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  4. Glitter Birdie says

    Hi nags..

    I love ur blog. The simple way of writing and different cuisines that get featured. Esp the Kerala recipes look lip smacking.

    How do u manage to have different pages ?? I thought that feature is not available in blogger.Sorry for such a silly doubt. I'm not a tech savvy person

    thx

    Reply

  6. sra says

    "I washed and kept the seeds outside and once they dried, wrapped them in a shower cap and brought them back to Singapore." – 😀 This is just like something I would do too!

    Reply

  7. Divya Kudua says

    Chakkakuru is something I haven't experimented much with.I usually add it to vegetable/pulses based curry as it is something which I am not so fond of and can do without.But the pic of the dish is quite tempting..:)

    Reply

  12. Nags says

    Sangeeta – take it easy girl 🙂 I am currently on vacation in India which explains the delay. Even otherwise, this blog is more a pasttime for now so expect some delay in future, ok?

    I don't cook ripe jackfruit so don't have any recipes currently. My mom makes a sweet with it called chakka varatti which is quite tasty. Can get the recipe from her for you but give me some time for that. No more anger please 😉

    Reply

  15. sangeeta says

    i like jackfruit seeds in all forms…have tried roated with chat masala n a rajma like curry….
    but never been able to consume the ripe flesh of the jackfruit…do you have any recipe ??
    suitable for a northy palate who loves all southern delights with curry patta n coconut.

    Reply

  19. Jayashree says

    Jackfruit seeds were a mainstay in my home too during the summer……used by my mother in several dishes, and maybe because it was so abundantly available and used, I never developed a taste for the seeds in any form.

    Reply

  21. Red Chillies says

    it has beeen ages since I had jackfruit. Back home in Bangalore, we used to gorge on jackfruit and my mom used to dry and then boil the seeds to eat. But I am not familiar of making daal with it. Looks good!

    Reply

  24. RAKS KITCHEN says

    First of all I am shamelessly wishing you a belated Birthday wishes…saw ur other blog how ur B'day went 🙂
    I like jack fruit seeds in kootu and also in sambar,love this version…!

    Reply

  26. Varsha Vipins says

    The only thing I drool forever in this world are chakkakuru..I make a poriyal/mezhukkuvaratti out of it..mom's dish..slightly roasted crunchy texture is to die for..mebe that why I never allowed mom to make this..looks great..:)

    Reply

  32. Divya Kudua says

    Chakkakuru is something I haven't experimented much with.I usually add it to vegetable/pulses based curry as it is something which I am not so fond of and can do without.But the pic of the dish is quite tempting..:)

    Reply

  33. sra says

    "I washed and kept the seeds outside and once they dried, wrapped them in a shower cap and brought them back to Singapore." – 😀 This is just like something I would do too!

    Reply

  36. Glitter Birdie says

    Hi nags..

    I love ur blog. The simple way of writing and different cuisines that get featured. Esp the Kerala recipes look lip smacking.

    How do u manage to have different pages ?? I thought that feature is not available in blogger.Sorry for such a silly doubt. I'm not a tech savvy person

    thx

    Reply
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