CHAKKA/JACKFRUIT PUZHUKKU

FROM GODS OWN COUNTRY
CHAKKA/JACKFRUIT PUZHUKKU


     Jack fruit as such reminds me of a saying, "Never judge a book by its cover".  If you have never tasted this fruit then you would have missed out on so much of tasty goodness.  The words suit not only for ripe Jack fruit but also for the raw/unripe Jackfruits which can be converted into various tasty dishes. And it is loaded with nutrients & it is a good source of dietary fibre
     Chakka/Jackfruit Puzhukku is a traditional Kerala dish prepared with Raw Jackfruit & Spicy Coconut Mixture, served with a hearty drizzle of Coconut Oil.  Normally Puzhukku is an overcooked, mushy, savoury dish prepared with Roots/Tubers like Tapioca(Maravalli), Taro(Kachil), Elephant Yam(Chena), Colocasia(Chembu), Sweet Potatoes(Chakkaravalli/Madhurakizhangu), Chinese Potatoes(Koorkka), and with raw/unripe fruits like Raw Plantains(Vazhakka especially Nendhra Vazhakka) & Raw Jackfruit or with vegetables like Squash/Yellow Pumpkin. Puzhukku can be served as a main course dish along with spicy Curries or as a side dish for Rice/Kanji (Rice Porridge).
     Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root, so it works well in savoury dishes. Unripe/raw Jackfruit absorbs the flavours from the ingredients added into the dish, as it doesn’t have much of a  flavour on its own. You can add it to a variety of dishes, such as Curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,
   The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Puzhukku.  It should have Fruit Pods and the seeds should be soft too.  If it is slightly sweet then the Chakka/Jackfruit Puzhukku would taste great.  We get such Unripe Jackfruits in the market here, in Malaysia, they cook a Coconut Milk based curry called Gulai Nangka Muda with it, a tasty and rich Indonesian style curry.

For more recipes from GODS OWN COUNTRY - KERALA  click here...


Cuisine - Kerala(South India)
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 2- 3
Author - SM


Preparation Time - 25-30 Minutes
Cooking Time - 25-30 Minutes
 
For more RECIPES WITH JACK FRUIT, Click here... 


CHAKKA/JACKFRUIT PUZHUKKU


FROM GODS OWN COUNTRY
CHAKKA/JACKFRUIT PUZHUKKU




INGREDIENTS:

To Cook the Jackfruit :

Unripe/Raw Jackfruit - 3 Cups
Turmeric Powder - ½ Teaspoon
Salt - To Taste

 

To Sauté & Grind :

Grated Coconut - 1 ½ Cups
Cumin Seeds  - ¼ Teaspoon

Green Chillies -  3 - 4 Nos
Curry leaves - 2 Sprigs
Coconut Oil - 1 Teaspoon

 

To Drizzle & Serve :

Coconut oil - 1½  Tablespoons
Curry Leaves - a Sprig

METHOD:

  • Cut open the unripe/raw Jackfruits, remove the centre core(which has latex).
  • Cut through the rags and remove the Fruit Pods along with the Seeds.
  • Can use few soft rags sticking on to the fruit pods for cooking.
  • Cut open the Fruit Pods and remove the seeds from the pods , discard the soft seed shells, then clean & peel the Jackfruit Seeds.
  • Chop the Fruit Pods and the Seeds.
  • Cook the chopped Jackfruit Pods, Seeds and Rags in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. (Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two).
  • Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
  • Once the Jackfruits Pods and Seeds turn soft and tender, switch off the flame. It should be slightly overcooked.
  • Gently mash the above ingredients using a ladle and keep it aside.
  • Meanwhile, heat oil in a Pan, reduce the flame to low and add Green Chillies slit into two along with grated Coconut, Cumin Seeds and Curry Leaves.
  • Saute the ingredients briefly for a minute on a very low flame.
  • Switch off the flame and coarsely grind the ingredients, without adding water.
  • Add the ground Coconut Mixture to the cooked Jackfruit and mix well. 
  • Chakka/Jackfruit Puzhukku should we mashed and mixed thoroughly until all the ingredients are well combined.
  • Cook this on a low flame for few more minutes until the raw flavour goes.
  • Switch off the flame.
  • Add a drizzle of Coconut Oil and fresh Curry Leaves to the hot Chakka/Jackfruit Puzhukku and mix well.
  • Serve Chakka/Jackfruit Puzhukku as a side dish along with Kerala Matta Rice/Steamed Rice.
  • Chakka/Jackfruit Puzhukku goes well with Kanji/Rice Porridge.
  • Or simply serve Chakka/Jackfruit Puzhukku as a main dish along with hot and spicy Nadan Meen Curry(Fish Curry) or Beef Ularthiythu(Beef Stir Fry).

NOTES :

  • Chakka/Jackfruit Puzhukku is an overcooked, mushy dish.
  • Adjust the number of Chillies to suit your spice level.
  • I lightly saute the ingredients for the Coconut Mixture, briefly on a very low flame.
  • This will enhance the flavour in the dish, but the step is truly optional.
  • Serve Chakka/Jackfruit Puzhukku with a hearty drizzle of Coconut Oil for an authentic flavour from God's own Country - Kerala.

________________________________________________________________________________

Important: Food Safety :

     All parts of the Jackfruit contain a sticky, white latex called the sap, which can be used as an adhesive. Use gloves or coat hands, knives, and work surfaces with vegetable oil prior to cutting the Jackfruit and lay newspaper beneath during the preparation.

*Warning: There have been documented cases of anaphylaxis in people allergic to latex so you may avoid this food if you have a latex allergy or if you are sensitive to latex.

0 Comments