Latha’s chekké kuru pajji 1 (Jackfruit seed chutney)
- 1/4 kg boiled or roasted jackfruit seeds, peeled and lightly pounded
- 1 cup grated coconut
- 1 small onion
- Green chillis to taste, preferably parangi malu (kanthari chilli or bird’s eye pepper)
- Grind the above ingredients together. Add salt and a squeeze of chorangé (a local variety of citrus) or lemon juice to taste. Stir to mix and serve with akki otti.
Chekké kuru pajji 2
Proceed as above, but instead of the citrus juice, add a tsp of tamarind extract when grinding the mixture.
- 1 tsp mustard seed
- 2 dry red chillis, broken into large pieces
- 1 small onion, sliced
- 4 – 5 cloves of garlic, lightly crushed
- 4 – 5 curry leaves
- 3 tbsp oil
- A pinch of turmeric
Heat the oil, sputter the mustard, then add the chilli and curry leaves, followed by the garlic and onions. When the onions and garlic start to brown, pour the hot seasoning over the ground mixture, adding a pinch of turmeric.
Latha says this is best if on the tangy side, so check the tartness of your tamarind and adjust the quantities.
The same ingredients make a chekké kuru curry, adding hot water for the desired consistency. Add the separately ground coconut at the last stage and simmer for a couple of minutes before serving.
Remember to keep the jackfruit seed mixture coarsely ground for the best result.
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