Chakka Kuru Muringakka Mangaya

Ingredients

Method

1. 1

   Prepare the jackfruit seeds

   Scrape the outer white papery skin off the seeds but keep the thin brown inner skin as it is nutritious and adds flavor. Slice each seed lengthwise into two or three pieces to ensure even cooking and better absorption of the curry base.

2. 2

   Boil the seeds

   In a heavy-bottomed clay pot (manchatti) or pan, add the cleaned jackfruit seeds with 2 cups of water, turmeric, chili powder, and salt. Cover and cook on medium heat for about 12-15 minutes until the seeds are 70% tender when pierced with a knife.

3. 3

   Add the drumsticks

   Add the drumstick pieces to the pot. If the water has reduced significantly, add another half cup, ensuring the vegetables are partially submerged; cook for 5 minutes until the drumsticks turn a vibrant green and soften slightly.

4. 4

   Introduce the mango

   Add the raw mango wedges to the mixture. Depending on the variety of mango, they will cook very fast (3-5 minutes), so monitor closely to prevent them from turning into mush; they should be soft but hold their shape.

5. 5

   Grind the coconut

   While the vegetables cook, grind the coconut, cumin, and bird's eye chilies into a very coarse paste using minimal water. The texture should be grainy, not a smooth puree, which is traditional for this 'Ozhichu Curry' style.

6. 6

   Incorporate the paste

   Add the coconut paste to the boiling vegetables and stir gently. Reduce the heat to low to prevent the coconut from curdling or losing its fresh aroma.

7. 7

   Simmer to integrate

   Allow the curry to simmer for just 2-3 minutes until you see small bubbles appearing around the edges. Do not let it come to a rolling boil after adding the coconut as it will separate.

8. 8

   Adjust consistency

   Check the salt and consistency; it should be thick yet pourable. If too thick, add a splash of warm water; if too thin, simmer for another minute uncovered.

9. 9

   Prepare the tempering

   In a small tadka pan, heat the coconut oil until it shimmers. Add mustard seeds and wait for them to fully pop, which releases their essential oils.

10. 10

    Fry the aromatics

    Add the sliced shallots and sauté until they turn a deep golden brown. Then add the dried red chilies and curry leaves, frying until the leaves are crisp and fragrant.

11. 11

    Final assembly

    Pour this hot tempering immediately over the curry. You should hear a distinct sizzle which indicates the oil is hot enough to seal the flavors.

12. 12

    Resting the curry

    Cover the pot immediately with a lid and let it rest for 10 minutes before serving. This allows the smoky aroma of the tempering to permeate the gravy.