Padavalanga chakkakuru thoran

Padavalanga chakkakuru thoran

Ingredients

1. Snake gourd / padavalanga – 2 medium (Around 2.5 cups, finely chopped)

2. Chakka kuru / jack fruit seeds – 3/4 cup, chopped

    Turmeric powder – 1/4 tsp

    Chilly powder – 1/4 tsp

    Water – Around 1/4 cup or as required

    Salt – To taste

3. Oil – 1 tbsp

4. Mustard seeds – 1/2 tsp

    Dried red chilies – 2

    Kerala red rice / kuthari – 3/4 tsp

5. Grated coconut – 3/4 cup

    Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Garlic – 4 cloves, crushed

6. Curry leaves – A few

7. Salt – To taste

Method

1. Cook the chopped jackfruit seeds adding water, turmeric powder, chilly powder and salt. Cook until jack fruit seeds are done and water is completely evaporated. Set aside.

2. Crush grated coconut along with turmeric powder, chilly powder and crushed garlic cloves with your fingers (njeruduka).

3. Heat 1 tbsp oil in a cheena chatti at medium heat. Splutter mustard seeds and fry dry red chilies. Next add red rice and cook until golden and puffed up.

4. Add chopped padavalanga / snake gourd, few curry leaves and enough salt. Sprinkle a few tbsps of water and cook covered stirring occasionally until snake gourd is done. Add cooked jack fruit seeds and mix well. Make a well in the center of the cooked vegetables and add the crushed coconut mixture. Cover it with the cooked vegetables and cook covered for a few minutes. Open and mix everything well. Taste-check for salt. Serve with rice and other side-dishes.

Tip

You can use frozen cooked jackfruit seeds for this recipe. Since they are already cooked, add them along with the chopped snake gourd (step 4).

Padavalanga chakkakuru thoran

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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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About Maya

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!

Kerala Sadya Recipes

Every Recipe Since 2010