Jackfruit Aviyal or chakka avial is seasonable delicacy of Kerala. Avial is usually served with rice as a side dish.
Jackfruit – Extract the edible flesh (bulbs) part of Jack – 150 Grams
Jack fruit nuts separated (Sliced Length wise) – 100 grams
Drumsticks – 1 numbers
Cumin Seeds – 1/4 teaspoon
Garlic cloves – 10 numbers
Birds eye green Chilly-as per requirement – 3-4 numbers
Cashew nuts- 6 numbers
Grated coconut -1/2 cup
Turmeric powder – 1 teaspoon
Salt – As per the requirement
Curry leaves – some
Curd – 1 table spoon
Coconut oil – 1 table spoon
Traditionally this recipe is prepared in a brass vessel called “Uruli”, which is a very thick and heavy vessel to let heat spread evenly. We recommend that you use a very thick bottom pan or pressure handi cooker to let the heat spread evenly. Also do not allow the mixtures to stick to the bottom of the pan, so you can add 2 to 3 table spoons of water to allow even sautéing or if it starts burning/sticking to bottom of pan. Also adjust the flames accordingly. The recipe requires about 15 minutes sautéing but the end taste is worth the efforts.
Cut the drum sticks equally, approximately the length of your fingers and then split them into two slices(Julienne cut). Cut the jackfruit flesh and the nuts around the same sizes too. Add 2 cups of water and cook them for 2 to 3 minutes and keep aside.
Heat the oil and add cumin seeds, garlic, chilly, cashew nuts, grated coconut, some curry leaves and turmeric powder – sauté well. Keep sautéing until the mixture ingredients are well cooked and soft. Drain excess water from the mixture of jackfruit and drumstick and add to this mixture, keep sautéing . Wait till the flavor releases from the mixture and the ingredients are golden brown, add the curd and 1 table spoon of coconut oil for flavor and simmer the flame and continue sautéing till the mixture turns semi dry but not runny. Serve hot along with rice or roti. One can also have jackfruit avial as main course along with pickles or fish curry. This recipe is very healthy and contains lots of vitamins.