Jackfruit seed curry / Chakka kuru manga curry

A curry typical of Kerala where Chakka (jackfruit), manga (Mango) and thenga (coconut) grow aplenty!

This curry uses all three.

This curry can be made Sattvik, if the small onions are omitted.

This is Chakka kuru or the seed of Jackfruit which has been cleaned. Looks like a nut, doesn't it?

 Ingredients:
Tur dal - 1/2 cup
Ash gourd / elavan - 200 gms
Drum stick - 1
Mango, green - 1
Chakka Kuru - 10
Coconut - 1/2 cup
Green chilly - 5
Jeera - 1 tsp
Coconut oil - 2 tbsp
Shallots / small onion - 10 (optional)
Mustard - 1 tsp
Red chilly - 2
Curry leaf - 1 sprig
Salt to taste
Turmeric powder - 1 tsp

Method:
Pressure cook the turdal with ample water. Keep the chakka kuru in another vessel in the same cooker. Pressure cook for 3 whistles, reduce flame and cook for a further 10 minutes.

Boil the ash gourd with ample water, salt and turmeric powder.

 Cut the mango and drum stick as shown below.

Once the Gourd gets half cooked, add the drum stick.

Once the drumstick gets cooked, add the mango...

Add the mashed tur dal, chakka kuru and 2 green chillies to the cooked vegetables....

Grind the coconut with rest of the green chillies and jeera, into a fine paste.

Add this to the cooked curry.

Give only a light boil. Turn off flame.

Cut the shallots into thin discs.

Keep the mustard, dry red chilly and curry leaf hady. Heat the coconut oil in a kadai.

Splutter the mustard and then add the red chilly.

Add the onion and curry leaf. Fry till the onion turns golden brown. Add to the curry.

Serve with rice, ghee and poppadom.

Tandoori Broccoli / Indian Style Grilled Broccoli

We usually use Broccoli in pasta, but many restaurants in Cochin are now serving Tandoori Broccoli. Since, my husband loves dry curry, I tried to make it at home.
You might also like Tandoori Aloo and Tandoori Gobi.
Here is the recipe given to me by a friendly chef.

Ingredients:
Broccoli - 250 gms
Lemon juice - from 1 lemon
Salt to taste
Ajwain - 1 pinch
Chilly powder - 1 tsp
Curd - 1/3 cup
Ginger - 1 inch, pounded into a paste
Sugar - a pinch
Garam masala - 1 tsp
Chaat masala - 1/2 tsp

Method:
Boil a liter of water and add the Broccoli florets to it.
Drain well and remove all excess water.
Mix the lemon juice with some salt, 1/2 tsp chilly powder and ajwain.
Add the broccoli to this and rub in the marinade.
After 15 minutes, squeeze the broccoli and remove all the excess water.
Mix together the Curd, rest of the chilly powder, ginger, garam masala, chaat masala and sugar.
Add the broccoli to this marinade and coat well.
Keep covered for 1/2 hour or until serving time.
If you wish you can refrigerate for 24 hours.
Heat a barbecue or a heavy iron skillet.
Coat with oil and grill the Broccoli. Add the excess marinade on top of the Broccoli on to the hot skillet.
Cook till the broccoli becomes brown.

Serve with Green chutney and onion rings.

Pictorial:
Boil a liter of water and add the Broccoli florets to it.

Drain well and remove all excess water.

Mix the lemon juice with some salt, 1/2 tsp chilly powder and ajwain.
Add the broccoli to this and rub in the marinade.

After 15 minutes, squeeze the broccoli and remove all the excess water. Throw this water away.

Mix together the Curd, rest of the chilly powder, ginger, garam masala, chaat masala and sugar.

 Add the broccoli to this marinade and coat well.

Keep covered for 1/2 hour or until serving time.

Heat a barbecue or a heavy iron skillet.
Coat with oil and grill the Broccoli. add the excess marinade to the hot skillet.
Cook till the broccoli becomes brown.

 Add the excess marinade to the hot skillet.

Serve with Green chutney and onion rings.