Jackfruit is considered as a vegan meat. Jackfruit is now declared as the state fruit of Kerala. Each and every parts of jackfruit is edible except the outer thorns. Wide varieties of dishes can be made with jackfruit like chakka chips/ jackfruit chips, chakka thoran/ jackfruit thoran, chakka halwa/ jackfruit halwa, chakka kuzhachathu/ mashed jackfruit and many more.
Chakka is the Malayalam name for jackfruit.
‘Pacha Chakka’ is the Malayalam name for raw jackfruit and ‘Pazhutha Chakka’ for ripen jackfruit.
Chakka erissery is very famous in Kerala as a side dish for rice. There are 2 variations of Chakka erissery. One in gravy form (Ozhichu erissery) and another in thick gravy form. Though the most of the ingredients for both erissery preparation are same but taste and consistency are bit different.
Ozhichu erissery can be poured over rice and consume where as the second type normal erissery can be served as a side dish for Kerala meal, especially for Kerala Sadya during Vishu festival. It’s is a tasty combo with Kerala Kanji (rice gruel) also.
During jackfruit season we make this Chakka ozhichu erissery and this type erissery is common in my native than the other type of erissery. Unlike normal tempering we add coconut also for erissery. That gives an amazing flavour to this erissery curry.
To temper
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