Monday, April 13, 2015


Chakka Erissery is a typical Kerala Onam/vishu sadya recipe that's  always made during a festival or weddings functions during the this summer season.Recently, I got this recipe from one of my best  friend Priya.I had tried it twice and everybody absolutely loved it.. This year jackfruit tree in our backyard was groaning with tender jackfruits .So to make use of it, today on vishu/ kerala New year thought of sharing this recipe with you all.


  1. jackfruit bulbs– 20-25 deseeded and diced
  2. Turmeric Powder – ¼ tsp
  3. Salt to taste
To Grind
  1. 2 cups Freshly scraped Coconut 
  2. 2-3 whole dried Red chillies
  3. 1tsp -Cumin Seeds
  4. 10 -pepper corns 
  5. 1-2 Green chilly

For Tempering
  1. Coconut oil – 1 tbsp
  2. Freshly scraped Coconut – 2tbsp
  3. Mustard Seeds – ½ tsp
  4. 2 spring Curry leaves.
  • Clean the jack fruit bulbs, deseed them and chop each seeds into 3-4 pieces.  
  • Cook these pieces along with turmeric powder and Salt.
  • Add about 1.5 cups of water and cook partially covered on medium heat for 6 to 8 minutes or until the jackfruit is cooked. Keep stirring in between to avoid burning.
  •  Once the jack fruit pieces are cooked till tender, add coconut paste, mix it nicely and let it cook for a few minutes on a low flame. Then turn off the stove.Make sure the consistency of this dish is slightly dry.
  • In another pan, heat coconut oil, add mustard seeds.  Once they splutter and curry leaves.Then add grated coconut and again roast them till it becomes brownish in colour. Add this tempering over the curry.Mix it well.
  • Delicious Ponsa elchikeery/chakka erissery is ready to serve.

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