Chakkakuru Manga Muringakka Curry

Chakkakuru Manga Muringakka Curry

This is a common dish in my home. I have made it a million times in my kitchen. Still I keep making it as it is the best curry for my lunch. Jackfruit Seeds Mango Drumstick Curry or Chakkakuru Manga Muringakka Curry is a common curry in Kerala. This is a coconut based tangy curry with the combined flavours of drumsticks and mangoes. The season of Jackfruit (Chakka),mango and Drumsticks (Muringakka) are around. I have made another variety of this dish. For the non-vegetarians you can add dried prawns to it.

Basically this curry has a high nutritional value as it contains jackfruit seeds and it is a high source of carbohydrates, dietary fibre and vitamin A, C and B. It is also packed with minerals like calcium, zinc, and phosphorous. Drumstick also contains high levels of vitamin C, which boosts the immune activity and helps in eliminating the harmful free radicals from the body. Leave the health benefits and taste it. This is the perfect lunch partner. Still not believing? Try this Chakkakuru Manga Muringakka Curry and find yourself.

[ingredients title=”Ingredients”]

  • Chakkakuru (Jack fruit seeds)cut in to pieces – 1 cup
  • Drum stick (cut into 1 inch pieces ) – 2 cup
  • Raw Mango ( cut in to small pieces ) – 1 no
  • Green chilly – 3 no
  • Turmeric powder – 1 /4 tsp
  • Chilly powder – 1 /4 tsp
  • salt – to taste

For grinding:-

  • Grated coconut – 1 cup
  • Green chillies – 3 nos
  • Cumin seeds – 1 /4 tsp
  • Garlic – 2 pod
  • Turmeric powder – 1 /4 tsp

For seasoning:-

  • Mustard seeds – 1tsp
  • Red chilly – 2 no
  • Curry leaves – few
  • coconut oil – 2 tbsp


[directions title=”Directions”]

  1. Grind coconut, green chillies, garlic, cumin seeds and turmeric powder in to a smooth paste and keep aside.
  2. Cook chakkakuru with red chilly powder, turmeric powder and salt in 1 cup of water.
  3. When chakkakuru is half cooked, add drum sticks and sliced mangoes with green chillies and add little water wait until everything is cooked well.
  4. Add the ground coconut paste and pour around 1/2 cup of water or enough to get your desired consistency and bring to boil in medium heat and turn off the stove .
  5. Heat oil in another pan ,splutter mustard seeds ,red chillies and curry leaves. Pour the seasoning over the curry and serve with steamed rice


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