Chakka kuru Koottu

This is another famous side dish again for rice made with the chakka kurus (jackfruit seeds).
It seems in earlier days there were only 2 ways of using this chakka kuru. One was that these chakka kurus were dried completely and then powdered and stored and used in drinks or along with kanji in the rainy season.

The other way was to directly roast it in flame and eat it similar to cashewnuts. I haven't tasted both ways yet. I made this koottu in the normal way added a lot of vegetables along with chakka kurus. I served it with rice but I personally had it with chapathis and loved it. IT was a delicious accompaniment for chapathis since I made it little semi-solid.

Ingredients:

Chakka kurus (jackfruit seeds) - 1/2 cup
Other vegetables - 1 cup *
Coconut (grated) - 1/2 cup
Jeera seeds - 1 tsp
Red chillies - 2 nos
Pepper powder - 1/2 tsp

To Temper:

Oil - 1 tsp
mustard - 1/2 tsp
Curry leaves - few

Other vegetables - carrot, peas, cucumber (vellari)

Method:

• Pressure cook the vegetables along with salt and turmeric powder. Add very little water since other than chakka kuru - the other vegetables would ooze out water.
• Grind the coconut, jeera and red chillies with little water.
• Once the pressure is released, open the cooker and add the ground paste. Mix well and check for salt.
• Boil the mixture. I did not add more water since I made this as a side dish for rice. If required more water can be added to dilute it into a gravy.
• Temper with the ingredients given under "To Temper".

Koottu is ready!!! I Served it with rice, rasam and appalam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52