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Home » From Kerala » Ethakka Chakkakuru Mezhukkupuratti/Plantain Jackfruit Seed Stir Fry

Ethakka Chakkakuru Mezhukkupuratti/Plantain Jackfruit Seed Stir Fry

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Plantain is one of thing I love to keep it in my house at any time. This is one of the essential items like milk, egg, banana in my grocery list. While growing up also plantain was available in our home most of time. I make them into chips, turrón, ripe plantain fritters. 
When I go to specialty store I usually buy things like jackfruit, jackfruit seeds, Chinese potato etc. Off course they are frozen getting them in fresh will be a herculean task. I have seen fresh ripe Jackfruit in Hong Kong market. However they cost a fortune to buy. So my dream of eating them fresh will always remain as dream. May be it will become a reality when I visit India. 
Usually amma made stir fry with Vazhakkai/ green banana (we call it monthankai). It is good only to make curries and making savory fritters. I don’t like them when they are ripe. Amma used to eat that as some of them which were bought for curries get ripe. Both I and amma love jackfruit seeds very much, she used to boil them with salt and some time cooks in open fire. She also added jackfruit seeds to all the curries she make during jackfruit season. Now it is jackfruit and mango season in India. You can see lot of mango trees and jackfruit trees are carrying the fruit at their maximum. 
Here I rarely see the green banana. So I decided to try stir-fry with plantain. I wanted to be authentic, as much as possible so used coconut oil. The smell of coconut oil and fried curry leaves with roasted plantains pieces and jackfruits with chili and cumin powder was out of the world. They came really very well. Here goes my easy breezy recipe for plantain and jackfruit seeds stir fry. 

What you need

Onion: ½ cup chopped
Raw Plantain: 1 ½ cup chopped in cubes ( About 1 plantain)
Jackfruit seeds: ½ cup ( I used frozen )
Garlic: 2 cloves
Turmeric : 1/8 teaspoon
Salt : 1 teaspoon
Cumin powder: 1 teaspoon
Pepper powder:1/4 teaspoon
Chili powder: ¼ teaspoon

For seasoning

Mustard seeds: ½ teaspoon
Red chili: 2 no ( Halved into two)
Curry leaves: 1 sprig( About 10 leaves)
Urad dal : 1 tablespoon
Coconut oil: 2 tablespoon

How I made

Wash and Peel the skin of Plantain and jackfruit seeds and cut into small pieces and keep aside.
Heat 1 ½ tablespoon oil in medium skillet and once it become hot add mustards seeds, curry leaves(keep few aside), urad dal, and halved red chili. Once mustards seeds starts popping add chopped onion and fry for 5 minutes or until they change the color or become translucent. 
To this add plantain and jackfruit seeds and add turmeric, salt and cover with lid and cook for another 7 minutes in slow flame. 
When plantain and jackfruit seeds are almost done add chili powder, pepper powder and cumin powder and stir everything and cook for another 3 minutes or until the spices blend well. 
Add the rest of curry leaves and oil and mix once again and switch off the flame. 
Enjoy with any rice of curry.

Preparation time: 20 minutes
Yield: 4 serving
Verdict: Yummy
Will make it again: Yes I will

Swathi

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Comments

  7. Rice Palette says

    June 16, 2010 at 9:41 pm

    Looks very good! I like how you have all the ingredients (and their amounts) ready in a photo!

    It makes a big difference for people trying to follow recipes 🙂

  8. Kiran says

    June 16, 2010 at 11:16 pm

    Swathi,
    It’s true that somethings remain as a dream when we are away form our native land.I too miss jackfruit a lot.We have tree in our house and everytime my mother talks about them I feel sad that I am not there.

    Plantain and Jackfruit seeds fry looks very delicious and colorful.Never had this combination.Thanks for sharing a lovely recipe.

  20. PranisKitchen says

    June 17, 2010 at 3:04 pm

    swathi what a delicious combination da..jackfruit seeds its hard to find anywhere..once i found the same in indian grocery..the ethakka chakkakuru combination wow mouthwatring..super one

  23. Viki's Kitchen says

    June 17, 2010 at 6:16 pm

    Super delicious fry dear. Nice combination…like that touch of coconut oil in anything. That anecdote and the word monthankai made me nostalgic:)

  24. Faith says

    June 18, 2010 at 12:24 am

    I learned a lot in this post — I’ve never heard of jackfruit before, it sounds interesting! It looks like a fantastic combination of flavors in this dish.

  25. vineetha says

    June 18, 2010 at 12:11 pm

    I really miss the chakka season back home..I have asked my mom to freeze chaaka chula for me for 2 months till I go for a vacctn.I am cravg for ur dish now….mhmm delicious.