Chakka Erissary (Raw Jackfruit with ccoonut and garlic)

Overview
A traditional Kerala dish made with raw jackfruit. Erissery is made with other vegetables like butternut squash, pumpkin and raw plantains. Coconut ground with cumin and garlic and garnished with roasted coconut adds a very distinct flavor for this erissaery.  Raw jackfruit is very nutritious and this is very good side dish.

Chakka Erissary (Raw Jackfruit Curry with Cocconut

Chakka Erissary Ingredients

Ingredients
Raw jackfruit pieces - 1 pound cut into pieces
Fresh grated coconut 1 cup
Garlic cloves - about 10
Cumin seeds 1 1/4 teaspoons
Chilly powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Mustard seeds 1 tablespoons
Curry leaves 2 - 3 sprigs
Whole red chilly 4 - 5 cut into pieces.
Salt to taste
Oil - 3 tablespoon

Steps
1. Mix the raw jackfruit pieces with red chilly powder, 1/2 teaspoon turmeric powder, salt and one cup water and cook on low flame till the jackfruit pieces are cooked.
2. Grind 3/4 cup of fresh grated coconut, garlic and 1 teaspoon cumin seeds with 1/ 2 cup warm water  to a smooth paste.
3. Mix the ground coconut paste with the cooked jackfruit pieces and mix well and bring this mixture to a boil. Turn off heat.
4. In another pan heat oil in a pan. When the oil gets hot add the mustard seeds. When the seeds splutter add the cumin seeds followed by red chilly pieces and curry leaves. Add the fresh grated coconuts to this and fry on low flame till the coconut turn golden brown.
5. Put the fried coconut mixture to the cooked jackfruit and mix well.

Serve hot with plain rice.

Split Urad Dal Stir Fry

Overview
Split urad dal is very nutrious and rich in fibre. This is a north Indian dish which can be served as a side dish with rice or chapati.  A touch of lemon juice enhances the flavor of this dish. This dal is very creamy and rich in protein.

Split Urad Dal Stir Fry

Ingredinets for Split Urad Dal Stir Fry

Ingredients
Split urad dal  - 1 cup
Red onions 1 medium finely chopped
Garlic one tablespoon finely chopped
Ginger 1 tablespoon finely chopped
Turmeric - 1/2 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds 1/2 teaspoon
Red Crushed pepper flakes - 2 - 3 teaspoon
Lemon Juice about 1 tablespoon
Salt to taste
Oil - 2 tablespoons

Steps
1. Wash and soak the split urad dal for about four hours in plenty of water. Drain and steam in a steamer till the urad dal is cooked. Do not overcook. If the dal is over cooked it will get mashed and be very sticky.
2. Heat oil in a pan. When the oil gets hot add the mustard seeds and let it splutter. After the mustard seeds splutter and the cumin seeds.  Add the finely chopped red onions, garlic and ginger to this and saute well.
3. When the onions get light brown add the turmeric and crushed red pepper flakes and saute well. Add the steamed urad dal to this along with lemon juice and salt mix well. Keep strring till all teh liquid is evaporated and the dish is dry.

Serve hot as a side with any rice or Indian bread.

Sweet Potatoes and Carrot Stir Fry (Madhura Kizhangu Carrot Mezhukkupuratti)

Overview
A simple  and easy to make side dish with sweet potatoes and carrots. Dice the carrots and sweet potatoes the same size so they cook together at the same time. Crushed red peppers adds a spiciness to the sweet taste of carrots and sweet potatoes. In Kerala we use coconut oil to make such stir fries but any cooking oil can be used for this dish.

Sweet Potato Carrot Stir Fry Ingredients

Sweet Potato and Carrot Stir Fry

Ingredients
Sweets potatoes peeled and diced - 1/2 cup
Carrots peeled and diced - 1/2 cup
Shallots 2 tablespoons finely sliced
Garlic thin sliced 1 tablespoon
Crushed red pepper - 1 tablespoon
Turmeric - 1/2 teaspoon
Curry leaves - 2 sprigs
Oil 2 tablespoons
Salt to taste

Steps
1. Peel and dice the sweet potatoes and carrots and  keep aside.
2. Heat oil in a pan. When the oil gets hot add the thin sliced shallots and garlic to it. Keep stirring till the  shallots are light brown. add the turmeric and crushed red peppers to this and saute well. Add the curry leaves and stir well.
3. Add the finely diced sweet potatoes and carrots to this and mix well. Add enough salt and 2 tablespoon of water. Mix well cover with lid and cook on slow flame till the carrots and sweet potatoes are just cooked(do not overcook).. Remove lid and stir and saute till all liquid is evaporated and it is dry.

Serve hot