A traditional Kerala curry combining jackfruit with roasted coconut, cumin, and spices for a mildly sweet and savoury dish.
The Soul of Kerala: Mastering the Traditional Jackfruit Erissery
In the lush landscapes of Kerala, the arrival of jackfruit season is more than just a harvest it’s a culinary celebration. While the world is just discovering jackfruit as a meat substitute, the kitchens of South India have been perfecting it for centuries.
Today, we’re diving into a masterpiece from the Village Cooking – Kerala channel: Jackfruit Erissery (also known as Chakkapuzhukku). This isn’t just a curry; it’s a smoky, nutty, and fiber-rich staple that defines the traditional Kerala Sadhya (feast).
What Makes Erissery Unique?
The defining characteristic of an Erissery is the double-layered coconut profile. First, a raw coconut paste is simmered with the fruit to create a creamy base. Second and most importantly grated coconut is roasted until dark golden brown and added at the end. This “roasted coconut” technique provides a deep, toasted aroma that sets this dish apart from any other curry.
The Essentials: What You’ll Need
The Star Ingredients
- Raw Jackfruit (Chakka): You want green, unripe jackfruit. It has a starchy, potato-like texture that absorbs spices beautifully
- Jackfruit Seeds (Chakkakuru): Don’t throw these away! They are packed with protein and add a wonderful bite to the dish.
- Coconut Oil: Authentic Kerala cooking requires coconut oil for that unmistakable tropical fragrance.
The Spice & Paste
- The Paste: Fresh grated coconut, cumin seeds (jeerakam), and garlic
- The Seasoning: Turmeric powder, red chili powder, and fresh green chilies.
- The Tempering: Mustard seeds, dry red chilies, and a generous handful of curry leaves.
Step-by-Step: Bringing the Village Taste to Your Kitchen
- Prep and Soften
Start by cleaning and chopping the raw jackfruit and its seeds. Place them in a heavy-bottomed pot with water, turmeric, red chili powder, and green chilies. Boil until the jackfruit is tender enough to be easily mashed but still holds its shape.
- The Creamy Base
While the jackfruit simmers, grind your coconut, cumin, and garlic into a coarse paste. Add this to the cooked jackfruit. This step binds the ingredients together and adds the first layer of sweetness from the coconut.
- The Secret: The Deep Roast
This is where the magic happens. In a separate pan, heat coconut oil and add fresh grated coconut. Stir constantly until the coconut transitions from white to a rich, chocolatey golden brown. Warning: Watch it closely it can go from roasted to burnt in seconds!
- The Tempering (Thalippu)
Push the roasted coconut to the side and splutter mustard seeds, dried red chilies, and curry leaves in the remaining oil. The sound of the curry leaves “cracking” in the oil is the sound of a Kerala kitchen in full swing.
- The Final Fusion
Pour the golden roasted coconut and the tempering over the jackfruit. Mix it gently. The white coconut paste and the dark roasted coconut create a beautiful marbled effect and a complex flavor profile.
Why You Should Make This Tonight
Jackfruit Erissery is a nutritional powerhouse. It’s naturally vegan, gluten-free, and incredibly filling due to the high fiber content of the jackfruit and the healthy fats from the coconut.
Serving Tip: While it’s traditionally a side dish for rice, Erissery is hearty enough to be eaten on its own or paired with a hot chapati.
