Chakka avial: A Vishu classic from central Travancore

For many households in central Travancore, Vishu is incomplete without a generous serving of chakka avial. This rustic, seasonal dish brings together the best of the harvest laid out for Vishukkani. Raw jackfruit, mango, and cucumber form the heart of this avial, lending it a unique balance of texture and gentle tang.

Unlike the more familiar versions that use curd for sourness, chakka avial relies on raw mango. The vegetables are cut slightly thick and long, giving the dish its signature bite. Cooked just enough to retain their character, they are brought together with a coarse coconut paste and finished with a drizzle of coconut oil and curry leaves.

Ingredients
1 cup raw jackfruit flesh, cut into long pieces
½ cup jackfruit seeds, cut into quarters
10 pieces drumstick (moringa), about 2 inches each
2 cups yellow cucumber, cut into 1-inch pieces
2 cups snake gourd, cut into 1-inch pieces
Raw mango, diced as required
6 green chillies, slit
1 tsp red chilli powder
½ tsp turmeric powder
Salt to taste
2 cups grated coconut
A pinch of cumin seeds
3 shallots
1 dessert spoon coconut oil
A few sprigs of curry leaves

Preparation

• In a wide pan, combine the drumstick pieces, yellow cucumber, snake gourd, raw jackfruit, jackfruit seeds, and diced mango. Add the slit green chillies, turmeric powder, chilli powder, curry leaves, and salt.
• Pour in just enough water to cook the vegetables. Mix everything gently, cover, and cook until the vegetables are tender but not overdone. Avial should never be mushy; the pieces must hold their shape.
• Meanwhile, grind the grated coconut with cumin seeds and shallots into a coarse mixture. Once the vegetables are cooked, add this coconut blend to the pan and mix well.
• Let it cook for a couple of minutes more on low heat. Finish with fresh curry leaves and a drizzle of coconut oil. Give it a final gentle stir.
• Serve warm.