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
- Jackfruit stem/surface layer (ചക്ക മടൽ & ചക്ക പൂഞ്ഞ്) pieces : ~4 Cup
- Chopped onion(big) : 1
- Crushed garlic : 3 cloves
For grinding:-
- Coconut : 1 Cup
- Chilli powder : 1 ½ T- sp
- Turmeric powder : ½ T- sp
- Jeera : ½ T- sp
For tempering:-
- Oil : 2 T-sp
- Mustard seeds : ½ T- sp
- Dried red chilli : 2
- 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.