Chakkakuru-Padavalanga Thoran (Jackfruit seeds & Snake Gourd Thoran)

If Durian is the beloved fruit of Singaporeans, a look alike Jackfruit is a traditional and sweet fruit of Kerala. Jackfruit trees are abundant and very common in most backyards of Kerala home.

Recently while shopping at a grocery shop, I discovered a pack of Malaysian Jackfruit for around S$ 4 i.e approximately 130 Indian Rupees. I was shocked to see such a price tag for just 10-12 pieces in the pack whereas the whole jackfruit (an average size would contain more than 700-800 pieces) itself would cost less than Rs.10 (approximately 10 cents) in India. I know it is not fair to compare, but I couldn’t resist myself by doing so.

Anyway, I grabbed a pack and decided to give it a try. I was very much pleased with the quality of the pieces and I should say that it was worth the trial and we all liked its juiciness and honey like sweetness. Ever since then, my hubby never forgets to pick one 🙂

I noticed that all pieces had seeds inside which reminded me one of those rare traditional Kerala curries my mom used to make. I decided to customize it a little bit in combination with some additional vegetables to make it more unique. So, read on and give it a try and do let me know your experience 🙂

Ingredients:

1. Jackfruit Seeds (Chakkakuru) – 100gms
2. Drumstick(Muringakka) – 3
3. Turmeric Powder – 1/2 tsp
4. Snake Gourd (Padavalanga) – 100gms
5. Grated Coconut – 1/2 cup
6. Cumin seeds (jeerakam) –  1/2 tsp
7. Garlic(chopped) – 2
8. Red Chilly Powder – 1 tsp
9. Mustard seeds – 1 tsp
10. Urad dal – 2 tsp
11. Dry Red Chilly – 2
12. Curry leaves
13. Oil
14. Salt

Preparation:

1. Clean and cut jackfruit seeds lengthwise. Boil jackfruit seeds,drumsticks,with turmeric powder,salt and required amount of water.
2. Once it is cooked, add snake gourd pieces and cook well.
3. Grind grated coconut with cumin seeds,garlic,red chilly powder into a coarse paste.
4. Heat oil in a pan. splutter mustard seeds.once it is done add dry red chilly, urad dal, curry leaves.and saute.
5. Add coconut paste to it and stir well for 2-3 minutes.
6. Finally add boiled drumstick-snakegourd mix to it and cook till dry.
7. Serve with rice and sambhar.