Squeezing Out Coconut Milk in Traditional way – Onnam Paal in Its Purest Form!

How to Make Coconut Milk at Home (Idichu Pizhinja Paal)

    I use coconut milk quite often and liberally in my kitchen for a myriad of dishes — from soups, stews, curries, snacks, desserts, puddings, payasams and even in baked goodies. Coconut milk brings its own richness, depth and that exotic creamy vibe to recipes — be it my style Green Peas Ghee Rice, or comforting Paal Kanji, or extraordinary Thengai Paal Murukku or Puerto Rican Tembleque, Southeast Asian dishes like Nasi Bunga Telang, or Red Rubies in Coconut Milk or Pulut Hitam finished off with a lush drizzle. And don’t even get me started on the magic it does to Indian Payasams and Pradhamans!

    But every time I make coconut milk from scratch, I'm taken straight back to the good old days in Kerala. Especially during wedding preparations in my Mum and Dad's Tharavadu (ancestral home).

"Vermicelli & Sago Payasam: A Silky, Sweet Delight"

    Indulge in the timeless comfort of South Indian households with this classic Vermicelli and Sago Payasam. Colloquially called as Semiya Javvarisi Payasam is a cherished dessert that weaves together the delicate strands of vermicelli alias Semiya and the chewy pearls of sago, also known as Javvarisi. This authentic Indian Payasam is a milk-based concoction, sweetened with just the right amount of sugar, is not just a dessert; it's a tradition passed down through generations, bringing families together with each velvety spoonful. Picture this: as the aroma of roasted vermicelli fills the air, memories of childhood gatherings and festive feasts come flooding back. It's more than just a dish; it's a story woven into the fabric of our culinary heritage, waiting to be savoured with each delightful bite. Let our Vermicelli and Sago Payasam take you on a journey through the rich tapestry of South Indian flavours and traditions.

 

 

eBook - What I Cook - For Onam

“Tastes & Tales – Savour the Stories”

“What I Cook – For Onam Sadhya: A Culinary Celebration You Can't Miss!”

    Hey there, fellow food enthusiasts and culture explorers!  Get ready to embark on a culinary journey that's as vibrant as the festival of Onam itself.

 I'm thrilled to introduce my first eBook – 

       “What I Cook - For Onam” 

    A celebration of flavours, tradition, and the heart-warming spirit of Onam.  Explore the world of flavours, cultures, and culinary tales in 'eBook – What I Cook.' Join me on a gastronomic journey filled with authentic recipes, cultural insights, and personal stories. Discover the heart and soul of cooking as we savour the essence of life, one dish at a time. Available now on Amazon Kindle.

    Onam is more than just a festival; it's a tapestry of traditions woven together by the aromas and tastes of the grand Onam Sadhya. From fragrant rice to luscious payasams, my e-book is your gateway to recreating the authentic Onam Sadhya experience right in your kitchen.

    25 Authentic & most Traditional Sadhya Recipes: Dive into a treasure trove of meticulously crafted recipes that capture the essence of the Sadhya. From Avial to Ada Pradhaman, every dish is a symphony of flavours.

    Join me as I share personal anecdotes, cultural insights, and the history that gives each dish its unique place in the Onam Sadhya.  Whether you're a seasoned chef or a curious beginner, my eBook guides you through every step with easy-to-follow instructions and vibrant visuals.

    This isn't just a collection of recipes – it's a heartfelt invitation to experience the magic of Onam through its culinary traditions. From the moment you open the eBook, you'll be transported to the vivid landscapes of Kerala.

    Hungry for a taste of Onam? Don't wait a moment longer! Your journey into the world of Onam Sadhya begins with a simple click. Grab your copy of “What I Cook – For Onam” on Amazon Kindle now!

    As a special treat, the first 50 readers will receive an exclusive bonus recipe that's not in the e-book. It's my way of saying thank you for being part of this flavourful journey.

Ready to Dive In? 

    If your heart is already craving the authentic taste of Onam, if you're excited to embrace the joyous spirit of the festival, then this eBook is your perfect companion.

Click here to get your copy and let's celebrate Onam with flavours that dance on your taste buds! Get Your Ebook Now!

Let's make this Onam unforgettable – one dish at a time!

Celebrate with flavours, 

SM

    Gase Gase/Kasa Kasa Payasam, also known as Poppy Seeds Payasam, is a delectable dessert with roots in the rich culinary heritage of Karnataka, India. The dish finds its origins in the ancient culture, where traditional recipes were often crafted using local ingredients and aromatic spices. Poppy seeds, or Kasa Kasa, have been valued for their nutty flavour and medicinal properties in traditional Indian medicine and cuisine for centuries. Over time, this delightful Payasam has become an integral part of the auspicious festival celebrations, symbolizing abundance, fertility, and happiness.

    Kasa Kasa/Khus Khus Payasam is a luscious dessert that the tantalizes taste buds with the perfect balance of creamy sweetness and a subtle nutty undertone from the poppy seeds. The velvety texture, combined with the delicate fragrance of cardamom and the richness of ghee (clarified butter), makes it an absolute delight for dessert enthusiasts.

    Today, I would like to share with you an enchanting dessert recipe that embodies the essence of Karnataka's gastronomic heritage - Gase Gase Payasam. This sumptuous delicacy combines the subtle nuttiness of roasted poppy seeds with the creaminess of coconut milk, the sweetness of jaggery, and the fragrance of cardamom. A festive favourite, Poppy Seeds Payasam, is a symbol of joy and togetherness, perfect for celebrating special occasions with loved ones.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

     Gase Gase Payasam is more than just a dessert; it is a celebration of Karnataka's culinary artistry and the warmth of its cultural traditions. As you savour each spoonful, let the flavours transport you to the heart of Karnataka, where food unites people and festivities come alive in every bite. Embrace the legacy of Gase Gase Payasam and create cherished memories with your family and friends as you indulge in this divine delight.

For Delectable Payasam/Pradhaman/Kheer Recipes, Click here ...  

Author: SM
Recipe Details:

• Cuisine: Karnataka, India
• Recipe Type: Payasam/Pradhaman/Kheer (Dessert)
• Difficulty: Medium
• Serves: 3-4

Time Details:

• Preparation Time: 25–30 Minutes
• Soaking Tome: 20–30 Minutes
  
• Cooking Time: 30–45 Minutes

For more recipes from Karnataka Culinary Heritage, click the link

 

Gase Gase Payasam - A Delightful Karnataka Dessert

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Ingredients:

To Roast & Grind:

• 3 tablespoons Poppy Seeds (Gase Gase/Kasa Kasa/Khus Khus), roasted
• 3 tablespoons Raw Rice, lightly roasted
• 1/2 cup grated Coconut

For Kasa Kasa Payasam

• 1/2 cup Jaggery, grated or powdered
• 1 cup Coconut Milk (or cow's milk as an alternative)
• 1/4 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• 1/4 cup broken cashew nuts, roasted
• 1/4 cup raisins, roasted
• A pinch of saffron strands (optional)
• Water

Method:

• In a pan, roast the poppy seeds on a low flame until they splutter and release their exquisite aroma. Then soak the roasted poppy seeds in 1/2 cup of water for about 20–30 minutes.  
• In a mixer or blender, combine the roasted poppy seeds, rice, and grated coconut. Grind them into a smooth paste, adding a little water if needed.
• Meanwhile, lightly roast the raw rice for a few minutes without changing its colour. Set them aside to cool.
• In a separate pan, prepare a jaggery syrup by dissolving the grated or powdered jaggery in water. Strain to remove impurities, if any.
• In a large, heavy-bottomed vessel, heat ghee over medium heat. Add broken cashew nuts, raisins and roast until they turn golden.
• Now, add the ground poppy seed-rice-coconut paste to the vessel with ghee. Sauté it on low heat until the raw aroma disappears.
• Pour in the jaggery syrup, followed by the coconut milk (or cow's milk). Stir gently to blend the flavours.
• Sprinkle the magical cardamom powder and add saffron strands for an aromatic touch.
• Let the Payasam simmer on low heat until it reaches a luscious, pourable consistency.
• Serve the Gase Gase Payasam warm, garnished with the roasted cashew nuts and plumped raisins. Share this delightful dessert with your loved ones, relishing the traditions of Karnataka as you celebrate joyous occasions together.

"Gase Gase Payasam: Karnataka's Nutty Delight for Festive Feasts!"

Notes:

• Roasting Poppy Seeds and Rice: Take care to roast the poppy seeds on a low flame until they splutter and release their captivating aroma. Similarly, lightly roast the raw rice to enhance its flavours without changing its colour. Proper roasting is crucial for achieving the authentic taste and texture of Gase Gase Payasam.
• Soaking Time: Ensure that the poppy seeds are soaked for 20–30 minutes before grinding. This softens the seeds and makes the grinding process easier, resulting in a smoother paste.
• Jaggery Syrup: While preparing the jaggery syrup, you may strain it to remove any impurities or particles for a clean and velvety Payasam. The colour of the Jaggery I used was very light and hence I got a light coloured Gase Gase Payasam.
• Cardamom and Saffron: The addition of cardamom powder and saffron strands elevates the aroma and flavour of the Payasam. Use these aromatic spices judiciously to strike the perfect balance.
• Milk Options: For a traditional touch, use coconut milk. However, you can also substitute it with cow's milk if preferred. Both options offer a creamy and delightful Payasam.
• Consistency: As the Payasam simmers, it will thicken slightly. Aim for a pourable consistency that coats the back of a spoon. If it becomes too thick upon cooling, you can add a little warm milk or water to achieve the desired texture.
• Garnishing: The roasted cashew nuts and plumped raisins add a delightful crunch and sweetness to the Payasam. Customize the garnish according to your taste and preference.
• Serving Suggestions: Gase Gase Payasam is best served warm, just after preparation, for the ultimate indulgence. However, you can also chill it if you prefer a cold dessert. It tastes equally delightful when served both ways.
• Storage: If there are any leftovers (although it's hard to resist!), refrigerate them in an airtight container. Before reheating, gently warm the Payasam on the stovetop over low heat to retain its creamy texture and flavours.

    Remember, cooking is an art, and slight variations can make each dish unique. Feel free to experiment with the recipe to suit your taste preferences and create your own masterpiece of Gase Gase Payasam. Enjoy the delightful journey of flavours and traditions with this cherished Karnataka dessert!

SHEER KHURMA

    Sheer Khurma, though I had heard of this Dessert, the chance of eating it came across during my recent trip to Dubai.  Though it looked more or less like Seviyan Kheer or our own Semiya Payasam, what made it look different was the consistency on the first hand.  It was thick & creamy and loaded with dry Fruits & Nuts and laced with a wonderful note of Rose Water & Kewra.  

    It was a delectable delicacy and I loved the consistency, texture & flavour.  Though, Firni/Phirni pops into my mind whenever I think of Eid, but this all-time classic Persian delicacy - Sheer Khurma, takes a special place when it comes to Ramadan or Eid al-Fitr. It is served as a breakfast dish after the Eid Morning Prayer and throughout the day to all the visiting guests. 

    In its original form, it consists of dates mixed with milk. As the name suggests, Sheer means Milk and Khurma means Dates in Persian, and how Vermicelli ended up in this dessert is a history. A history made with an Indian twist. It is modified in India by the addition of fried Vermicelli, alias Semiya.

    The Arabian Peninsula is rich and abound of Dates and people would break their fast with Dates during Ramadan fasting.  Dates play a significant role in the culture and hence a Dessert laden with Date cooked in milk is of no wonder as a matter of fact.  It's an Eid-ul-fitr delight in all Muslim households.  

SHEER KHURMA

    This Sheer Khurma can be made in a traditional method where Milk is slow-cooked until it thickens. Another easy version is by cooking the Sheer Khurma with Condensed Milk, which makes the Kheer thicker & creamier and also sweetens the Kheer.  This Sheer Khurma recipe is prepared in an authentic method, which calls for reducing and thickening the milk on a low flame. I have thickened the milk before adding Vermicelli and have slow-cooked it with Milk until it gets a creamy texture.

    Dates being one of the main ingredients, it naturally enhances this dessert with its flavour & taste.  Traditionally, in those days, Sheer Khurma was sweetened with just the dates and not sugar.  Dates naturally enhance this delicacy, and it is highly nutritious and a complete meal.

    Sheer Khurma is flavoured with Cardamom, Rose Water/Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Sheer Khurma with an additional note of aroma from the flavourings added and from the reduced milk. Sheer Khurma is usually served warm/chilled.

    

For more PAYASAMS, PRADHAMANS & KHEERS, Click here...



Cuisine - Persian
Recipe Type - Kheer/Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 30 -45 Minutes


For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE SHEER KHURMA

SHEER KHURMA

INGREDIENTS:

For Sheer Khurma:

Ghee - 2 Tablespoons
Vermicelli - 1/3 Cup
Dates - 1/8 Cup
Milk - 4 Cups
Sugar - 4 - 6 Tablespoons
Cardamoms - 5 Pods.
Saffron - a Pinch (Optional)
Rose Water/Kewra Essence  - a few Drops (Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Chironji - Few
Rose Petals - Few
Saffron Strands - Few

 

SHEER KHURMA

METHOD:

For Sheer Khurma:

• Powder the Cardamoms into a fine powder and keep it aside.
• Chop the Almonds, Pistachios, Cashew nuts & keep it aside.
• Chop the Dates and keep it aside.
• Soak Saffron strands in warm milk and keep it aside.
  
• Boil the Milk mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Meanwhile, heat Ghee in a heavy-bottomed pan, add the powdered Cardamom & give a quick stir. 
• Add the Chopped Nuts & Dates and Fry this on a very low flame for a few seconds.
• Once the nuts are slightly roasted, remove half the amount of Nuts & Dates and keep
  
• Immediately add the Vermicelli and fry this on a very low flame for a few minutes.
• Stir it continuously and fry the Vermicelli until it turns to light golden colour.
• Pour in the reduced Milk to the above and mix well
• Boil the Milk & Vermicelli mix on a medium-low flame, stirring it at intervals.
• Once the Milk boils, reduce the flame to low and cook for another 20–25 minutes.
• Care should be taken that the mix does not scorch at the bottom. 
• The amount of Milk should have reduced, and the Vermicelli should be cooked well. 
• Add in the Sugar and mix well.
• Drizzle the Kewra Essence/Rose Water, and give a quick stir.
• Pour in the Saffron milk and mix well.
  
• Cook the Sheer Khurma on a low flame until it reaches the desired consistency.
• Switch off the flame and garnish with the remaining roasted nuts & dates.
  
• Can Garnish Sheer Khurma with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.
• Serve it Hot or Chilled.
  

SHEER KHURMA

NOTES:

• Frying the powdered Cardamoms in Ghee makes the Sheer Khurma aromatic.
• Adding Saffron is purely optional.
• Adding Kewra Essence is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of Sheer Khurma to your preference.
• The dessert tends to get thicker even after switching off.
• Can serve Sheer Khurma hot or chilled, to suit your preference/climatic condition.
• Garnish Sheer Khurma with preferred choice of Nuts, Rose Petals & Saffron strands.

 

CARAMEL PAYASAM - ODIA CHAULA KHIRI

    When I first saw the recipe of Caramel Payasam, I was sceptical.  A Caramelized Payasam???  Well, with recipes like Caramel Pudding, Butter Scotch, Ice Creams, or in cakes, my mind said, it could fit well into recipes like that, would it be good for a Payasam? But my preconceptions were cleared when I read that it is one of the traditional Payasam/Kheer from Orissa.  ORISSA, Currently, Odisha, this is an authentic Kheer from Odisha, and it's colloquially called Odia Khiri or Chaula Khiri.  Khiri is Kheer/Payas and Chaula is Rice and as it originates from the region, it comes to be called Odia Khiri.

    Looking deep into its origin and history before cooking is one habit I have taken up in recent years, mainly to convince my mind that a dish is worth a try. The recipe as such and the colour of the Kheer was so appealing that my mind was convinced rather soon to go ahead with the recipe.  At last, Aesthetics matters!!! (Here, my daughter can understand the term well, I guess).  Well, this Khiri recipe had a technique to yield the needed golden hue where in Kerala Paal Payasam we go to an extent of underlying caramelization of the whole concoction to yield the required pink hue synonymous to Paalada Payasam and Paal Payasam. 

    So, after a good amount of time reading about the dish and necessary homework, I got into action.  Don't ever think I take too much time to execute all the process... It was just a few hours before I was convinced and cooked this authentic Odia Chaula Khiri or simply the Caramel Payasam.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

    Well, coming back to Odia Chaula Khiri or the Caramel Payasam, the two highlights of this dessert are the Spiced Caramel and the Rice.  Rice is one main ingredient used to make Payasam/Pradhaman/Kheer/Khiri/Payesh/Payokh - the utmost traditional dessert spread through the length & breath of the Indian Sub-continent.  Rice plays a major role in Indian Cuisine as a staple, and in terms of Religious significance, it symbolizes prosperity.  So rice kheer takes a significant place in most religious ceremonies. In Odisha, it is customary for a new bride to cook this Chaula Khiri as her first dish in her in-law's house.

    I have tried to make this Kheer alias Khiri with a note of intricacy, I have roasted the rice grains in caramel before cooking it in milk and that type of Kheer is called as Bhaja Chaula Khiri.  The later method, i.e. roasting the rice for a few minutes before cooking it with milk, yields a chewy yet firm rice grains, and also it has a pleasant hue with a wonderful taste.  I have used just Milk & Sugar, as traditional recipes call for these ingredients, and have slow cooked the Khiri in a pressure cooker. Slow cooking yields you with a golden hued Odia Khiri with a wonderful creamy texture.  But some recipes call for condensed milk and Khoya so that this Caramel Payasam can get the needed thickness in simple steps.

CARAMEL PAYASAM - ODIA CHAULA KHIRI

 

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here...

Cuisine - Odisha (India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4-6
Author - SM

Preparation Time - 15 - 30 Minutes
Soaking Time - 2 Hours
Cooking Time - 15- 20 Minutes

For more DESSERT RECIPES, Click here...

 

HOW TO MAKE CARAMEL PAYASAM - ODIA CHAULA KHIRI - BHAJA CHAULA KHIRI

CARAMEL PAYASAM - ODIA CHAULA KHIRI

INGREDIENTS:

For Caramel:

Sugar  -  1/2 Cup + 1 Tablespoon
Warm Water  -  1/4 Cup
Ghee - 2 Tablespoon 
Cardamoms - 3–4 Nos.
Bay Leaf - 2 Leaves

 

For Caramel Payasam:

Basmati Rice / Long Grained Rice - 3 Tablespoons
Sugar -   1-11/4 Cup
Milk - 5 Cups

METHOD:

Preparation:

• Wash and soak the rice for 2 hours. 
• Drain the water and allow the rice to dry on an absorbent kitchen towel for 1/2 an hour.
• Pulse the rice in a mixer for a few seconds, to make it into a coarse powder.
• Alternatively, can use whole rice too.
• Dry roast the saffron strands for a few seconds, soak it in 1 Tablespoon of warm milk & keep it aside.
• Blanch the Almonds and Cashew Nuts & cut them into small pieces.
• Grind the Cardamoms along with a few teaspoons of Sugar into a fine powder.
• Boil the Milk is a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.

How to Cook Sabarimala Aravana Payasam at Home

Aravana Payasam: Kerala's Sacred Dessert Recipe

Ingredients for Traditional Aravana Payasam Recipe:

To Cook the Rice:

1 Cup Raw Rice(Unakkalari)
1.5 - 2 Cups of Water

For Aravana Payasam:

CHAKKA AVIYAL - JACK FRUIT AVIYAL

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India.  Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home.  Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

    When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households.  A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak.  Even the market would be loaded with Jack fruit & Mangoes.  Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes.  Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season.  So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

    In a long list of side dishes served in a Sadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal.  Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes.  It is normally prepared with Raw Jack fruit & Mangoes.  Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.  

CHAKKA AVIYAL - JACK FRUIT AVIYAL

    Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. 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 Aviyal.  It should have Fruit Pods and the seeds should be soft too. 

For more  SADHYA Recipes, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM 

 

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

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

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL

CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste 
Sugar - a Pinch 

To Grind :

Green Chillies - 4–5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

To Clean & Cut the Raw Jack Fruit:

• Cut open the unripe/raw Jackfruit, 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 soft Seeds & keep them aside.
  

To Clean & Cut the Jack Fruit Seeds:

• Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
  
• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
• Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
  

For Chakka Aviyal: 

CHAKKA AVIYAL - JACK FRUIT AVIYAL

• Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) 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 Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
• Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked. 
• Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
• Immediately add Grated Coconuts, Curry leaves and give a quick stir.
• Fry this on a very low flame for about a minute.
• Grind this coarsely and keep it aside.
• Add the coarsely ground Coconut Mix and mix well.
• Leave this on a low flame for a few minutes, or until the raw flavour goes.
• Pour in the Curd and give a quick stir.
  
• Add a pinch of Sugar and mix well.
  
• Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
• Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
• Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
• Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.
  

NOTES :

• Do not overcook the ingredients for this Aviyal.
• I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.  
• Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal.  Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
  
• Adjust the amount of Raw Mangoes to suit your preference of tanginess.
  
• Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
• Chakka Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
• Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
• Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

    It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

• Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
• Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
• Chakka Pradhaman/Chakka Appam/Kumbilappam/Chakka Ada/ Chakka Varattiyathu/Chakka Puttu etc., from fully Ripe & Sweet Jackfruits.
• Chakka Kuru Mezhukkupuratti/ Jack fruit Seeds Thoran/Chakka Kuru Manga Curry etc., out of Jack fruit seeds.
  

    So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it.  Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own.  It was always done by my husband, who happened to be busy, couldn't extend a helping hand.  So, as they say, there's always a first time - I got into action and with all effort and preparation.  In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.

JACK FRUIT

    My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve.  Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu.  Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery.  It is a kind of preserve which could last for up to a year, if done properly.  Yet another Summer treat with locally available seasonal fruit.

    Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce.  And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season. 

For more JAMS/PRESERVES RECIPES, Click here...

 

Cuisine - Kerala, India
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 3- 31/2 Cups
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

For more RECIPES WITH JACK FRUIT, Click here... 
  

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

Jack fruit - 3 Cups