This Chakka kuru Irumban Puli curry/Jackfruit seeds and Bilimbi curry is one of the typical curries in Kerala, India. This curry is mostly made during the summer months when jackfruit and Irumban Puli are available in plenty.

Jackfruit seeds cooked with Irumban Puli and coconut mix. This curry has a sour and slightly spicy flavor. One of the traditional Kerala delicacies! A great side dish to go with rice. It is a summertime favorite at my home.

Ingredients

Jackfruit Seeds -15 Numbers
Irumban Puli (Bilimbi) – 15 Numbers
Turmeric Powder-1/4 Tsp
Green Chilli – 3 – 4 Numbers
Curry Leaves – 2 Strings
Grated Coconut – 1/4 Cup
Mustard Seeds -1/2 Tsp
Dry Red Chili – 2
Onion- small
Coconut Oil – 1 and 1/2 Tbsp
Water – 1 and 1/4cup

Method

In a cooker add chopped Jack Fruit Seeds along with chopped Irumban Puli, Turmeric Powder, Green Chilly (1 Number) and Curry Leaves.

Cook for 3 whistles in medium flame. Open the cooker when the pressure releases. Using a mixer grinder, make a fine paste by mixing grated coconut, onion, green chili, curry leaves, and turmeric powder.

Add the coconut paste to the cooked jackfruit Irumban puli mix and boil well.

Now season with mustard seeds, dry red chilli, and curry leaves.

Close the cooker for 10 minutes and serve with rice.

So the tasty Chakra Kuru Irumban Puli Curry is ready!