Name: ~Jackfruit Erissery~ Recipe: Kerala Coconut Curry With Tempering
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 1 kg Jackfruit (cleaned and chopped); 7-8 Shallots, finely chopped; 3 Green chillies; 5-6 cloves Garlic; 2-3 sprigs Curry leaves; 1 cup Grated coconut; 1 tsp Turmeric powder; 3-4 Dry red chillies; 1 tsp Cumin seeds; 1 tsp Mustard seeds; 1-2 tsp Salt (to taste); 2-3 tbsp Coconut oil; as required Water

Question 1

What is Jackfruit Erissery made of?

Accepted Answer

It uses ripe jackfruit cooked with coconut paste, mild spices, and finished with a crunchy tempering of shallots, mustard seeds, and curry leaves for added aroma and texture.

Question 2

Can I make this jackfruit coconut curry less spicy?

Accepted Answer

Yes, reduce the number of green chillies and dry red chillies. The natural sweetness of jackfruit will still balance the flavours without making the dish bland.

Question 3

How do I know when the jackfruit is cooked properly?

Accepted Answer

The pieces should turn soft enough to mash easily with a spatula while still holding a bit of shape. Overcooking may make it too mushy.

Question 4

Can I store leftover Jackfruit Erissery?

Accepted Answer

You can refrigerate it for up to one day. Reheat gently with a splash of water to loosen the texture before serving again.

Question 5

Is this dish served during festivals?

Accepted Answer

Yes, it often appears in traditional Kerala sadya meals, especially during harvest months when jackfruit is widely available and freshly harvested.