Cheema Chakka Curry

Cheema Chakka / Breadfruit / Kadachakka is a  tropical fruit harvested and used for cooking before ripening. This fruit looks similar to Jack Fruit because it belongs to the same family. But tastes entirely different. When you cook this bread fruit it becomes so soft similar to a potato. This is a different fruit/veggie from normal carrots,beans, potatoes, cauliflower. The curry prepared with Chemma Chakka tastes like non-vegetarian preparations.

This recipe is easy to make and tastes delicious. Can be served with plain rice, idli, dosa or appam. Other recipes are done with Chemma Chakka - Chemma chakka thoran, fry or theeyal. The cleaning process takes more time, as all of you know to cut and clean a jackfruit. Follow the same steps here, wipe your hands and knife with oil (When you cut the fruit, a sticky substance comes out)

For cutting the fruit : 

1. Wipe your knife and hands with oil. 
2. Place the fruit on a plastic cover and start to cut the top portion, a sticky liquid will come out 
3. Leave the fruit for 10 minutes and when the sticky liquid stops, clean the cut portion 
4. Cut the outer skin and chop the fruit into cubes (Makes a medium sized cubes) 
5. Boil the fruit with salt. 
   
6. If it's your first time cooking with this fruit, prefer cooking in a pressure cooker and leave for 1 whistle 
7. Drain and keep aside 

Note : Don't overcook the fruit, as its very soft when you put in curry it will break down and you can't find anything in curry :)


Ingredients : 

• Chemma Chakka - 1 no 
• Grated coconut - 1 cup 
• Small onions - 6 nos 
• Chopped onion - 1 no 
• Chilly powder - 1 tsp 
• Coriander powder - 2 tsp 
• Cinnamon stick - 1 no 
• Fennel seeds - 1 tsp 
• Curry leaves - 1 string 
• Coconut oil - 2 tsp 
• Salt for taste 

For paste : 

1. In a pan, dry roast coconut, small onions, cinnamon stick, fennel seeds and some curry leaves 
2. Dry roast in low flame till golden brown
   
3. Add chilly powder and coriander powder and roast the coconut mixture for another 5 minutes in low flame 
4. Cool down the mixture and grind into a fine paste with little water
5. Keep this paste aside 

For curry : 

1. In a clay pot / pan, add coconut oil and curry leaves 
2. Add chopped onion and cook for 2 minutes 
3. Add the coconut paste and mix well 
4. Add 1/4 cup of water and dilute the curry 
   
5. Let the curry starts to boil, add the boiled Cheema chakka and mix gently 
6. Add Salt required and cook for 5 minutes 
7. Remove from heat and serve