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A rustic and hearty Kerala delicacy made from tender raw jackfruit cooked and mashed with a fragrant coconut and spice paste. This traditional comfort food is simple, wholesome, and incredibly flavorful.
For 4 servings
Cook the Jackfruit
Prepare the Coconut Paste
Combine and Steam
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A rustic and hearty Kerala delicacy made from tender raw jackfruit cooked and mashed with a fragrant coconut and spice paste. This traditional comfort food is simple, wholesome, and incredibly flavorful.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 212.38 calories per serving with 4.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Mash the Puzhukku
Prepare the Tempering (Tadka)
Finish and Serve
Add 1/2 teaspoon of red chili powder along with the turmeric powder while cooking the jackfruit for extra heat and a deeper color.
If your jackfruit has mature seeds, you can boil them separately, peel the outer skin, and add them along with the jackfruit pieces for a different texture.
This 'puzhukku' style can also be made with other starchy vegetables like tapioca (kappa), yam (chena), or green plantains (vazhakka).
Raw jackfruit is an excellent source of dietary fiber, which promotes healthy digestion, prevents constipation, and helps maintain a healthy gut microbiome.
As a starchy vegetable, jackfruit provides complex carbohydrates, offering sustained energy release. It's a wholesome alternative to staple grains like rice or wheat.
This dish is entirely plant-based, making it suitable for vegans and vegetarians. It provides essential nutrients from vegetables, coconut, and spices without any animal products.
Approximately, one serving of Chakka Puzhukku contains around 250-270 calories, primarily from the jackfruit and coconut. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a very healthy dish. It is rich in dietary fiber from jackfruit, which aids digestion. It uses coconut oil, which contains beneficial medium-chain triglycerides (MCTs), and is naturally vegan and gluten-free.
Absolutely. Frozen raw jackfruit works well in this recipe. Thaw it completely before use and follow the instructions as is. You might need to adjust the initial cooking time slightly.
It is traditionally served as a main meal with a side of spicy Kerala fish curry (Meen Curry) or beef curry. It also pairs wonderfully with rice gruel (kanji) and a simple chutney or pickle.
The key is to not overcook it initially. Whether boiling or pressure cooking, cook it only until it's fork-tender. It will cook further with the coconut paste. Mashing it gently also helps retain some texture.