Chakka Puzhukku

Instructions

1. 1

   Cook the Jackfruit

   • In a pressure cooker, combine the cubed raw jackfruit, turmeric powder, salt, and 3/4 cup of water.
   • Secure the lid and cook on medium heat for 2 whistles, or until the jackfruit is just fork-tender. Be careful not to overcook.
   • If not using a pressure cooker, cook in a covered pot for 15-20 minutes until tender.
   • Once cooked, release the pressure and drain any excess water. Set aside.
2. 2

   Prepare the Coconut Paste

   • In a small grinder or mixie jar, add the grated coconut, green chilies, garlic cloves, cumin seeds, and one sprig of curry leaves.
   • Pulse a few times to create a coarse, crumbly paste. Do not add any water; the texture should not be smooth.
3. 3

   Combine and Steam

   • Add the ground coconut paste to the pot with the cooked jackfruit.
   • Gently mix everything together, ensuring the jackfruit pieces are well-coated.
   • Cover the pot and cook on low heat for 5-7 minutes. This allows the coconut paste to steam and lose its raw flavor.
4. 4

   Mash the Puzhukku

   • Turn off the heat. Using the back of a large spoon or a potato masher, gently mash the mixture.
   • Aim for a coarse, semi-mashed texture where some chunks of jackfruit remain intact.
5. 5

   Prepare the Tempering (Tadka)

   • In a small pan, heat the coconut oil over medium heat.
   • Add the mustard seeds and let them splutter.
   • Add the broken dried red chilies, sliced shallots, and the remaining sprig of curry leaves.
   • Sauté for 2-3 minutes until the shallots turn light golden brown and fragrant.
6. 6

   Finish and Serve

   • Pour the hot tempering over the mashed jackfruit mixture.
   • Mix well to combine all the flavors.
   • Cover the pot and let the Chakka Puzhukku rest for at least 10 minutes before serving.
   • Serve warm as a main dish with fish curry or as a side with rice.