The jackfruit is a fruit variety commonly seen in the south west costal states of India and is well known as the largest tree-born fruit. As a fruit, jackfruit is very popular is most of the Indian states and even in western word (as a frozen fruit). Multiple raw-jackfruit dishes are around in Kerala and are part of common man’s diet. In cooked form most of the jackfruit parts are edible. The recipe here is of a preparation using the jackfruit stem& outer part (ചക്ക മടൽ- the middle part of the fruit which is holding the it together & ചക്ക പൂഞ്ഞ്-  presented in its authentic style.

Ingredients

1. Jackfruit stem/surface layer (ചക്ക മടൽ & ചക്ക പൂഞ്ഞ്) pieces  :  ~4 Cup
2. Chopped onion(big) : 1
3. Crushed garlic  :  3 cloves

For grinding:-

4. Coconut  : 1 Cup
5. Chilli powder : 1 ½ T- sp
6. Turmeric powder  : ½  T- sp
7. Jeera  : ½ T- sp

For tempering:-

8. Oil  :  2 T-sp
9. Mustard seeds  : ½ T- sp
10. Dried red chilli :  2
11. Curry leaves  : 2 sprigs

Method

• In a mixie/grinder add the ingredients listed for grinding and make a coarse mixture.
• Take the tube of the jackfruit rinse it and cut it into small pieces (see the pic).
• In a kadai/pan pour the oil and add mustard seeds, let it splutter, then add the chilli and curry leaves.
• Add the onion along with garlic and fry it for about 3 minutes.
• Then add the jackfruit-stem pieces and mix it.
• Put the lid and cook it for another 4-5 minutes in medium heat.
• Open the lid and place the coconut mixture on top and close the lid and cook it for another 2-3 minutes.
• Then open the lid and mix everything together and cook it until soft, keeping the lid closed ( do not cook until smashed ).
• While cooking if you feel it’s sticking in the bottom sprinkle some water.