Jackfruit Aviyal / Chakka Aviyal

Jackfruit is of tropical origin. It is the largest tree-borne fruit.  With the exception  of its spiky exterior,every part of this fruit is edible. At the tender stage it can be cooked into tasty side dishes. When the fruit matures further, it can still be used to prepare side dishes and can also be used to make chips. The best is when the fruit ripens, the jack fruit flesh is very sweet and it has a distinctive aroma. The sweet flesh can be consumed as it is or can be cooked into various sweet dishes. The seeds of the jackfruit are also edible. Check my recipe for *Fried Jackfruit Seeds. Seeds when consumed directly prevents constipation. Good for skin.

The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.

Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalizes blood sugar, if consumed daily. 

In jackfruit aviyal, all parts of the fruit can be used except the green spiky exterior. A few seeds can be used in the aviyal, not all seeds. Seeds can be boiled or cooked under burning embers or fried. 

Preparation: 

• Slice away the spiky exterior of the jackfruit. The fleshy portion just below the skin, the fleshy portion of the bulb, the spongy center portion and 4 or 5 de-skinned seeds are needed for aviyal. Cut all the above in the shape of finger chips. If you like you can add a drumstick. Scrape the drumstick,cut into 3 inch pieces and halve each piece.
• Pressure cook the jackfruit pieces and drumstick pieces along with a quarter cup of water and quarter teaspoon turmeric powder for 2 whistles. Remove from fire and set aside to cool. 
• Grind the coconut, cumin seeds, turmeric powder and green chilly into a not too fine mixture. Do not grind to a paste. 
• Transfer the contents of the pressure cooker into a pan. Add the coconut mixture and salt to taste. Add a few curry leaves. Add 2 - 3 table spoon water if needed. Mix well and cook on medium flame until all the water is gone. Remove from fire. Add 3 teaspoons of coconut oil and mix lightly. 
• Serve with rice. 

Ingredients: 

Cut Jack fruit pieces - 2 cups 

Drumstick - 1 small 

Coconut - I cup (grated) 

Cumin seeds - 3 pinches 

Turmeric powder - 1/4 teaspoon 

Green chilly - 2 

Salt to taste 

Coconut oil - 3 teaspoon ( add more if you like the taste.) 

Curry leaves - a few. 

*Link to Fried Jackfruit seeds:

http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html

Cluster beans and coconut Fry / Amarekka Thoran

Cluster beans/ Guar has great health benefits. It contains no cholesterol and no fat. Low in calories, it is a storehouse of nutrients, proteins, vitamins and minerals.It contains soluble fiber which is extremely good for the health of our digestive tract and can prevent diseases associated with it, especially Crohn's disease, Irritable Bowel Syndrome and Colitis. Contains Vitamin K, C, A and also provides phosphorus, calcium, potassium etc. Because of its low glycemic index, it is very good for diabetics. Cluster beans are good for our heart. It improves blood circulation. Good for pregnant women.

Method:
Wash the cluster beans thoroughly. If the beans are not tender, you may have to string it , that is you have to remove the hardened string on either side of it. Drain and chop the beans using a knife, handfuls at a time. Keep aside.

Chop a few shallots finely. If shallots are not available use onion.

Cut pieces from a fresh coconut and chop it into smaller pieces. Keep aside. Now scrape /grate fresh coconut, add garlic, cumin, red chilly powder, turmeric powder. Grind coarsely. If the scraped coconut is fine enough, do not grind again. Just crush the garlic and cumin.

Now place a pan over the flame, add split black gram, mustard seeds, finely sliced shallots,broken whole red chilly and oil. Add curry leaves. When the mustard seeds starts spluttering, add the chopped onions and cluster beans. Saute on medium flame for a few minutes, till the onion softens. Now add a little water, cover and cook, Stir in between. When cooked add salt,the ground coconut mix and the coconut bits,lower the flame to simmer, mix well. Press down lightly and continue cooking on low flame, after a minute stir.Repeat the process until all the water is evaporated.
Serve with rice.

Ingredients:
Cluster beans chopped - 11/2 cups
Shallots/onion chopped- 1/3 cup
Fresh coconut bits - 3 table spoons
Grated fresh coconut - 1/2 cup
red chilly powder - 1/2 teaspoon  
turmeric powder - 1/4 teaspoon
garlic - 2 pieces
cumin - a pinch
Salt
Water - 1/3 cup

For seasoning:
Mustard seeds - 1/4 teaspoon
Split black gram(urad dal) - 1 tablespoon
Oil - 1 tablespoon  
shallots(thinly sliced) - 1 teaspoon
Whole red chilly (each broken into 2 or 3 pieces) - 2
Curry leaves - 1 sprig