Chakka Aviyal / Jack Fruit Aviyal

Chakka Aviyal


1. Young green jack fruit flesh / Chakka chula – 10 – 15 or about 4 cups , cut into 1.5 – 2 " strips (You can use frozen jack fruit)

Vellarikka / cucumber – 1/4 kg, peeled and sliced

Chakkakuru / Jackfruit seeds – 10 – 12, sliced

Snake gourd – 1/2 cup, sliced (Optional)

Drum stick – 1, cut into 2 " pieces

Green chillies – 3 – 4

Curry leaves – 2 sprigs

Turmeric powder – 1/2 tsp

Chilly powder – 1 tsp

Salt – To taste

2. Tamarind pulp – 1 tsp or mango slices – 1/2 cup or to taste

3. Grated coconut -  Around 2 cups

Cumin seeds – 1/4 – 1/2 tsp

Pearl onions – 3 (Optional)

4. Salt – To taste

5. Coconut oil – 1 tbsp


1. Crush the grated coconut along with cumin seeds and pearl onions to a coarse mixture.

2. Cook the ingredients numbered 1 in enough water (water should be almost in the same level as that of the veggies). Cook covered at medium heat until done. When they are done, open the lid and add tamarind extract. Mix well. (If you are using mango slices, add them when the veggies are half done.)

3. Now bring down the heat and add the crushed coconut mixture in the middle and cover it up with the cooked vegetables. Again cover up with the lid and let it cook for a few minutes. Now open the lid and mix the coconut mixture well. Be careful not to break the vegetables. If you are using curd(add around 1/4 cup, depending on its sourness), add it now. Taste check for salt. Switch off. Add 1 tbsp coconut oil and a few curry leaves to the cooked aviyal. Cover with a lid for at least 15 mts. Mix well. Serve this yummy chakka aviyal with hot rice, pulliseri  and other side-dishes.

Jack fruit

Kerala Jack Fruit Aviyal

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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