Chakka Puzhukku

Name: Chakka Puzhukku
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g raw jackfruit (cleaned, cut into 1-inch cubes); 0.5 tsp turmeric powder; 1 pinch salt (for boiling jackfruit); 0.5 cup grated coconut (freshly grated); 2 pcs green chili (slit lengthwise); 4 pcs garlic (cloves, crushed roughly); 0.5 tsp cumin seeds; 2 tsp coconut oil; 0.5 tsp mustard seeds; 2 pcs dried red chili (broken into halves); 10 pcs curry leaves (fresh)

RATING

4.3/5(32)

TASTE SCORE

7/10

A rustic Kerala-style stir-fry made with tender raw jackfruit and coconut, gently mashed to a soft, crumbly texture. This humble dish brings together the earthy sweetness of jackfruit with crushed spices and fragrant curry leaves in a simple, soulful preparation that pairs beautifully with rice and kanji.

PREP

15m

COOK

25m

SERVES

1 KATORI

184 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the jackfruit.
Peel and core the raw jackfruit. Remove the hard outer skin and the central fibrous core. Cut the flesh into 1-inch cubes. Wash well and drain.
TIPApply coconut oil on your hands and knife before cutting to prevent the sticky jackfruit sap from clinging.
boil · ~20 min
Cook the jackfruit until tender.
1.Place the jackfruit cubes in a pot with just enough water to cover them.
2.Add turmeric powder and salt for boiling. Toss in the slit green chilies.
3.Bring to a boil, then reduce heat and simmer until jackfruit is fork-tender (15-20 minutes).
4.Drain any remaining water and set aside.
TIPDo not overcook until mushy — the pieces should hold their shape but yield easily to a fork.
mix · ~1 min
Coarsely crush the coconut-spice mixture.
1.In a small mixer jar, combine the grated coconut, crushed garlic, and cumin seeds.
2.Pulse 2-3 times without adding water to get a coarse, crumbly texture. Do not make a paste.
mix · ~2 min
Mash and combine the cooked jackfruit.
1.Transfer the drained jackfruit and green chilies back to the warm pot.
2.Add the coarsely ground coconut mixture and a pinch of salt.
3.Using a wooden spoon or masher, gently mash everything together until the jackfruit breaks into a chunky, crumbly texture. Keep it semi-coarse — not a paste.
temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add broken dried red chilies and curry leaves. Fry until fragrant and crisp (20-30 seconds).
4.Pour the sizzling tempering over the mashed jackfruit and mix well.
TIPSwirl the tempering pan and scrape every bit of oil, seeds, and fried leaves into the jackfruit for maximum flavor.
serve
Serve warm with rice or kanji.
Transfer to a serving bowl and serve warm as a side dish with steamed rice, kanji (rice porridge), or enjoy simply on its own with a drizzle of extra coconut oil.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Rub coconut oil on your hands and knife before cutting jackfruit to prevent sticky sap from clinging.
2
Cook jackfruit just until fork-tender — it should hold its shape, not turn mushy.
3
Pulse the coconut-garlic-cumin mix coarsely; do not grind to a paste for the right crumbly texture.
4
Mash the jackfruit gently with a wooden spoon — keep it semi-coarse for authentic rustic feel.
5
Pour the hot tempering over the mash while sizzling and mix immediately to trap the aroma.
6
Let the puzhukku rest for 5 minutes after tempering to allow flavors to meld.

RECIPE VARIATIONS