Chakka Puzhukku

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

Cuisines we love