Kerala-Chakka-Aviyal-Avial-Jackfruit-Aviyal-Chakka-Recipes
Kerala-Chakka-Aviyal-Avial-Jackfruit-Aviyal-Chakka-Recipes

Chakka Aviyal is a Kerala’s special type of Aviyal (Avial) made with raw Jackfruit, Jackfruit seeds, Drumstick and Raw Mango as main vegetables. All part of Jackfruit is edible except the outside greenish thorns. So we can include all parts of of Jackfruit for this Aviyal according to the the personal choice.

I’m adding raw mangoes for the sourness of the Aviyal and it’s the best choice for Chakka Aviyal but still we can user Tomato/ Curd for the sourness.

Best Combination

  1. Kerala Rice + Pulissery/ Moru Curry (Kerala style Butter milk curry) + Kottayam Style Fish Curry – Kottayam style fish curry | Kerala style fish curry | Meen mulakittathu | Meen vevichathu | Meen curry recipe.

Notes

  1. Cook Jackfruit seeds first as it need more cooking time than other ingredients.
  2. Drizzling coconut oil at the end of the cooking makes Kerala Aviyal yummy and authentic.
  3. Add raw mango pieces according to the sourness you want.

Kerala Style Chakka Aviyal | Raw Jackfruit Avial

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1. Jackfruit seeds - 10 Nos (cut into 4)
  • 2. Raw jackfruit - 25 Nos (thick slices)
  • 3. Drumstick - 1 Big no (cut into pieces)
  • 4. Raw mango - 1 Big piece (to taste)
  • 5. Green chili - 2 Nos (sliced)
  • 6. Curry leaves - 1 Sprig
  • 7. Salt - To taste
  • 8. Water - 1 Cup
  • 9. Freshly scrapped coconut - 1/2 Cup
  • 10. Cumin seeds - 1/2 Teaspoon
  • 11. Garlic - 2 Big cloves
  • 12. Turmeric powder - 1/4 Teaspoon
  • 13. Cashmiri chili powder - 1/8 Teaspoon (optional, for color)
  • 14. Coconut oil - 1 Tablespoon

Instructions

  1. Cook Jackfruit seeds with 1 Cup water.
  2. When 50% cooked add other ingredients from 2-7 and cook well.
  3. Crush ingredients 9-13 together coarsely and add to the cooked vegetables.
  4. Cook till the raw smell of coconut mixture goes off.
  5. Add coconut oil and 2 sprogs of fresh curry leaves, mix well and switch off the flame.
  6. Keep the Chakka Aviyal covered for 10 minutes for the coconut oil and curry leaves flavors to infuse well.
  7. Serve with hot Kerala rice or eat as such.

 

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