Elchikerry

This dish has its roots in Kerala cuisine and the recipe comes from my late Aayi. Her paternal family was from Kerala and my Ajja was also from Kerala. Though both families later migrated to Mangalore, the Kerala influence remained strong in our food traditions.

This curry takes me straight back to my childhood. We had a jackfruit tree in our compound, and every year when it fruited, Aayi would prepare this special curry. The jackfruits from our tree had very few petals, yet they made the most delicious Elchikerry. For some reason, I always felt this curry tasted best when made with the jackfruit from our own garden.

The dish turns out especially well when the jackfruit petals are slightly thick and the fruit is just on the verge of ripening, with a hint of natural sweetness.

This treasured recipe was passed down to me by both Aayi and Amma. As with most traditional recipes, the measurements are all by instinct and experience rather than exact quantities. Resharing with the edited version for the second time.

Ingredients

• Raw jackfruit petals – 2 cups (approx.)
• Jackfruit seeds – 1 cup
• Oil – 2 tsp
• Mustard seeds – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Grated coconut – ½ cup (dry roasted until golden brown)
• Salt – to taste
• Jaggery – marble-sized piece

For the Masala

• Grated coconut – 1½ cups
• Long red chillies – 5–6 (roasted in 1 tsp oil)
• Short red chillies – 4 (roasted in 1 tsp oil)
• Tamarind – marble-sized piece
• Cumin seeds – 2 tsp
• Peppercorns – 1 tsp
• Turmeric powder – ¼ tsp
• Oil – 1 tsp

Method

1. Chop the raw jackfruit petals into large pieces.
2. Cook the jackfruit in just enough water until tender.
3. Add salt to taste and a small piece of jaggery.
4. Pressure-cook the jackfruit seeds separately until soft.
5. Heat 1 tsp oil and roast the cumin seeds and peppercorns until aromatic. Switch off the flame, add turmeric powder, and allow it to cool.
6. Grind the grated coconut, roasted red chillies, and tamarind to a fine paste. Add the roasted cumin-pepper mixture and grind again until smooth.
7. In a broad vessel, combine the cooked jackfruit and jackfruit seeds. Reserve any remaining cooking stock.
8. Add the ground masala and adjust the consistency using the reserved stock or water as needed.
9. Check and adjust the salt. Bring the curry to a gentle boil.
10. Heat oil in a small pan. Splutter the mustard seeds and cumin seeds, then add the curry leaves.
11. Pour this tempering over the curry.
12. Finally, add the roasted coconut and mix well.