12 Delicious Jackfruit Recipes- Kerala Cuisine
Jackfruit is the most versatile of all tropical fruits. It is a common fruit in Kerala and South India. When in the season, it is considered a staple food. The sheer variety of recipes with jackfruit is quite astounding. No wonder it is known as the official fruit of the Kerala state!
Ripe jack fruit has a firm texture and tastes like honey. It adds an exotic taste to desserts. The young or tender jack fruit is used for savory dishes and has a meaty texture. The unripe one has a neutral flavor, and we use it to make mashed jack fruit/puzhukku, and it tastes best with spicy fish curry. The edible part of this fruit is the yellow sheath around the seeds, but when it is unripe it will be white. The outside will be green in color, and the ripe ones will turn light brown with a strong fruity fragrance.
Jack fruit has recently gained much interest as a plant-based meat alternative. It is starchy and rich in fiber. It is rich in antioxidants, vitamin c, magnesium, and potassium. The best place to find fresh jack fruit in the US is specialty markets like Whole Foods or Asian and Indian Stores. Jack fruit is a large fruit, and there is so much you can do with this fruit. It is now in season, and there is no better time to try some delicious recipes. Looking for some more ideas with jack fruit, then check these recipes popular in Kerala cuisine.
Chakka Puttu- Steamed Jack fruit Puttu
Puttu is a traditional breakfast of Kerala. It is a steamed rice cakes and is a healthy breakfast.
Rice flour (puttu podi)- 2 cup
Jack fruit- 10 -12 pieces
Coconut grated – 1 cup
Sugar- 2 tsp
salt- 1/3 tsp
Cumin seeds- -5-8 (optional)
water as needed
Chop the jack fruit pieces into small cubes and keep them aside.
Take rice flour in a bowl and rub in grated coconut about 3/4 cup using your palm. Keep the rest of the coconut for later use.
Mix sugar and salt in 1/3 cup of water and sprinkle it little by little into the flour and blend in. The mixture should not form a dough but a course-damp mixture, without lumps. It should resemble wet sand. To check whether the moisture is even, take a handful of the mixture, and press to the form of balls. It should hold together and also easily break off when crumbled. If it is still dry sprinkle a little more water and mixes. Add half of the chopped jack fruit and mix.
Take the puttu maker and fill the bottom layer with a teaspoon of grated coconut and then with the jack fruit pieces. Fill in with the moist flour and top with another layer of jack fruit pieces and grated coconut. Bring three cups of water to boil in the pressure cooker and place the steamer carefully in the nozzle and allow it to cook. Let it steam for around four to five minutes till you see steam escaping from all sides on the top. Serve warm with tea or coffee.
Chakka Vattal/Jackfruit Chips
Plantain chips and jackfruit chips are the most devoured chips in
Kerala. It is a crispy and crunchy snack. Jack fruit chips have a unique
flavor and if you use coconut oil it will give you the authentic taste
of Kerala chips
Raw jack fruit bulbs/arils-1/2 kg
Turmeric powder- 1/3 tsp
Salt- as needed
Curry leaves- one spring (optional)
Coconut oil for frying- 3 cup
Cut the jack fruit flesh/bulbs into thin wedges. To this, add turmeric powder and toss and keep aside.
Heat oil in a pan. First, add the curry leaves (optional) and then the sliced jack fruit pieces and fry till golden brown. Fry in batches in medium heat. Do not overcrowd the pan.
Drain to paper towels and sprinkle salt on top, and toss. You can also mix salt and turmeric with a little water( one or two tsp of water) and sprinkle just before taking it out from oil. But be extra careful with the oil. You can take out with all the bubbles subside. Transfer to paper towels, and when it cools down transfer to air-tight containers and enjoy!
Chakka Halwa/ Jackfruit Halwa
Kerala style sweet delicacy similar to the popular Black Halwa. It has a gel-like sweet candy texture with the flavor of jackfruit and coconut milk.
Rice flour- 1/2 cup
Ripe jackfruit puree- 1 cup
Coconut milk- 4 cups
Jaggery – 250 grams
Sugar- 1/2 cup
Ghee- 3 tbs
Coconut oil- 3 tbs
Any nuts of your choice- 1/4 cup
Ground dry ginger- 1/8 tsp (optional)
Ground Cardamon- 1/2 tsp
Bring one cup of water to a boil. Add powdered jaggery and allow it to dissolve. Strain the impurities and set them aside.
In a heavy bottom pan or uruli, add the coconut milk and jaggery syrup. Add the rice flour and mix it thoroughly. Use a whisk to blend everything properly. Add the pureed jackfruit. Place on the stove and stir. As the mixture warms up, it will start thickening. It is important to stir continuously to avoid lumps. Cook for 8-10 minutes or till the mixture turns to a soft dough consistency. At this stage, start adding the ghee and coconut oil little by little to prevent it from sticking.
Add sugar and continue stirring. Sugar will caramelize and enhance the color. Add cardamom powder, dry ginger powder, and half of the chopped cashew nuts.
Cook, until it is reduced to 1/3 of its volume, and the coconut oil, begins to separate and float on the surface. The halwa will be ready when it leaves the edges of the pan and can be rolled into a ball with the spatula. You can strain off this excess oil before transferring it to a tray.
Take a greased steel plate or tray and spread this mixture evenly (use the backside of a spoon to spread and make it smooth). Garnish with more nuts. Allow this to sit for three to four hours and then cut into desired shapes.
Idichakka Thoran/ Tender Jackfruit Stir fry with Coconut
Thoran is Kerala’s version of a quick vegetable stir fry with coconut
and spices. The heat is from green chilly, and the bright appealing
color of thoran is from turmeric powder. Thoran is usually made with any
vegetable and this one is made with small tender jack fruit.
Chopped tender jackfruit- 3 cup
Coconut shredded- 1 cup
Pearl onions chopped – 1/2 cu
Mustard seeds- 1/2 tsp
Turmeric powder- 1/8 + 1/8 tsp
Cumin seeds- 1/2 tsp
Dry red chilly-2
Curry leaves a few
Coconut oil- 2 tbs
Salt to taste
Cut the whole tender jackfruit into large chunks. Peel off the green thorny skin and slice off a little of the inner core too. Cut the chunks into smaller pieces cubes. In a pot, add the chopped pieces along with salt and turmeric powder. Add one cup of water, cover, and cook till tender. Add it into a food processor and pulse a few times for a finer shred. Set this aside.
Make a course mixture of coconut, cumin, turmeric powder, green chili and garlic, and pearl onion (use a mixer or crush with mortar and pestle).
In a large, heavy-bottom pan, heat two tablespoons of coconut oil and add mustard seeds. When the mustard seeds splutter, add dry red chilly and curry leaves and saute for a few seconds. In quick succession, add onions, salt, and cook till onions are soft and golden. Add the cooked and shredded jackfruit. Cover and cook for 2-3 three minutes. Add the coconut mixture, increase the heat to medium-high and stir fry for two minutes or till all the moisture evaporates and it is dry. Serve with rice.
Chakkakuru Mezhukkupuratti/Yard Beans Jack fruit Seeds Stir Fry
Jack fruit seeds tastes delicious in curries and stir fries. It tastes delicious with almost every vegetable. Try this delicious yard beans and chakka kuru/jack fruit seeds stir fry.
Achinga payar- cut into one inch piece- a small bunch
Chakkakuru/jack fruit seeds- 15 nos
Crushed red chilly- 1/2 tsp
Red chilly powder- 1/2 tsp
Pepper powder- a pinch (optional)
Turmeric- 1/4 tsp
Garlic- 2 cloves
Curry leaves- a few
Coconut oil- 1 1/2 tbs
Mustard seeds- 1/2 tsp
salt to taste
Cook achinga payar/yard beans, cooked jack fruit seeds along with turmeric powder, pepper powder salt, and a few drops of coconut oil. Add about 1/4 cup of water and cook till the vegetables are soft. Heat coconut oil in a pan and add mustard seeds. When it splutters, add the crushed shallot mixture few curry leaves, and crushed red chilly and saute till it turns golden brown. Add chilly powder and saute for another minute.
Add in the cooked vegetables and stir fry in medium-high heat for two to three minutes. Finally, drizzle few drops of fresh coconut oil. Serve as a side dish for rice.
Chakka Puzhukku /Chakka Kuzhachathu/ Mashed Jack fruit and Fish Curry
Chakka Puzhukku is cooked and mashed jackfruit with coconut and spices. This recipe is very similar to the kappa puzhukku or mashed tapioca. It tastes delicious with fish curry or beef curry.
Turmeric- 1/2 tsp
Grated coconut- 1 cup
Cumin- 1/2 tsp
Green Chilly- 4-5
Curry leaves- 3-4
Salt to taste
Mustard seeds- 1/2 tsp
Whole red chilly- 1
Curry leaves- a few
Coconut oil- 2 tsp
The edible part of this fruit is the yellow sheath around the seeds, and when it is unripe, it will be white. Cut it into half and then into four quarters. The plump bulbs, which are edible and joined at the core. Slice off the core, and use your hand to pull it away from the white fibers, discard the fibers, and rind. Save the seeds for curries and stir fry.
Chop jackfruit bulbs into small cubes. Transfer this into a heavy bottom vessel. Add salt, turmeric powder, and two cups of water. Cook till it is soft and mash with the back of a spoon.
Make a coarse paste of coconut and cumin. Crush chilly, garlic, shallot, and curry leaves and mixes to the paste. Add this coconut mixture into the cooked mashed jackfruit and mix evenly. Let it cook for another one or two minutes so that the raw flavor of the coconut mixture disappears and switch off the flame.
Heat coconut oil in a pan. Add mustard seeds, and when it splutters, add red chilies and curry leaves. Pour this over the mashed curry and give one good mix. Serve with spicy fish curry or beef curry.
Curried Tender Jackfruit / Chakka Masala
Curried jackfruit/ masala goes well with almost anything-naans, chapatis, ghee rice, fried rice, or freshly baked bread. Chop off the inner hardcore and thinly slice off the green ridge portion. It will keep the aril, tendrils, and tender jackfruit seeds intact. Coconut milk adds flavor and a touch of sweetness to the curry, and the gravy tastes delicious.
Tender jackfruit cubes- 1/2 kg
Onion thinly sliced- 2 medium
Green Chilies- 2
Ginger – 2 inch thick
Curry leaves- a few
Oil- 3 tbs
Salt to taste
Chilly powder- 1 tsp
Kashmiri chilly powder- 1 tsp
Coriander powder- 2 tsp
Pepper powder – 1/2 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1/2 tsp
Meat Masala- 1/2 tsp
Thick coconut milk – 1 cup (optional)
Cashew nut paste- 2 tbs
coriander leaves for garnish
Chop tender jackfruit into small cubes. Cut onions into thin slices and crush ginger and garlic into a coarse paste.
Heat oil in a heavy bottom pan, and add curry leaves. Add ginger and garlic paste, and after a minute of sauteing, add onions and fry till golden brown. Add tomatoes, spices, and salt, and allow it to cook and mashed up. Now add the chopped jackfruit and cashew nut paste and mix well. Add one cup of hot water, cover, and cook on a medium flame. Close the lid and cook for 8-10 minutes, and stir occasionally. Allow the curry to reach your desired consistency, and add thick coconut milk. Switch off the flame after a minute and garnish with coriander leaves. Serve warm.
Chakka Pazham Pori- Chakka Appam/ Ripe Jack Fruit Fritters
Jack fruit bulbs- 8
Maida-1 1/2 cup
Rice flour-2 tbs
Sugar- 2 tbs
salt- a pinch
Turmeric powder-a pinch
(or yellow food color-a few drops-optional)
Cardamon powder- 1/4tsp
Nutmeg powder- a pinch
Coconut oil for frying
Cut each bulb into two pieces. To make the batter in a large bowl, add all-purpose flour/ maida, rice flour, salt, and sugar, and mix well. Pour about a cup of water little by little and whisk until it forms a smooth lump-free batter. Add turmeric powder, cardamom powder, and nutmeg powder. Whisk till well blended. The batter should not too thick and not too thin. If it is too thick, add a tablespoon or two of water. Let it rest for five minutes. Heat oil in a heavy bottom pan. When the oil is hot, dip slices of jack fruit into the batter and deep fry in hot oil till golden. Flip and fry both sides till it is evenly crisp and golden brown. Drain excess oil using a paper towel. Enjoy with tea.
Chakka Ada- Steamed Jack fruit Rice Cakes
Rice Flour- 2 1/4 cups
Chakka varattiyathu/jack fruit jam- 1 cup (check recipe below)
Water- 2 cups
salt a pinch
Grated coconut- 1/2 cup
Ghee- 1 tsp
Sugar- 2 tbs
Coconut oil- 2 tsp
Banana leafs- cut into small pieces
Boil half a cup of water. Take chakka varattiyathu in a bowl and pour hot water and allow it to sit for 15 minutes. Mix and dissolve it into a paste before adding to the flour.
Boil around 1 1/2 of water along with salt. When it comes to a rolling boil, and add in the coconut oil.
To make the dough
Boil water along with salt and sugar. In a bowl, add rice flour and make a well in the center. When the water comes to a rolling boil, carefully add the water little by little into the flour and mix with a wooden spatula till all the dough comes together. Mix the coconut oil too, cover, and let it rest for a few minutes. When it cools down a bit, knead the dough and make it smooth. You will need a smooth, soft dough. If it feels stiff to add a little more water and knead. If the dough is sticky, add more flour. Portion dough into a large lemon-sized ball. Cover and set aside.
In a small bowl, mix grated coconut, sugar, cardamom powder, and ghee to use as filling. Take a banana leaf and cut it into small pieces. Grease it with a little oil. Place dough in the center, and with your fingers spread the dough on the leaf. Place spoon fulls of the coconut mixture, and fold the leaf in half. Press the edges of the dough along with the banana leaf. Steam it in a pressure cooker without the weight or in a steamer for around ten minutes. You will be able to lift the banana leaf, and it will come out clean when it is cooked. Allow it to cool down, and serve with tea.
Chakka Varatti- Varattiyathu- Jack fruit Jam/Preserve
Chakka varatti is a popular jack fruit delicacy of Kerala which is made with fully ripe jack fruit bulbs. Chakka varatti is mainly a preserve/jam. Chakka varattiyathu is also used as the main ingredient to make Chakka pradhaman/payasam . It is used to make sweet snacks like kozhukatta, kumbilappam, and Ela ada, etc. It is mixed with coconut and used as a filling for steamed dumplings.
Ripe Jack fruit chopped-7 cups
Jaggery powdered-1 kg
Ghee- 1/2 cup
Cardamon powder- 2 tsp
Dry ginger powder- 1 tsp( optional)
Boil jaggery with one cup of water till completely dissolved and strain out the impurities. Put it back to the stove and simmer on medium flame till it thickens to one thread consistency.
Chop the jack fruit into small pieces. Add this into a blender and make a puree.
Take a heavy bottom pan and add the jack fruit puree. Cook it on medium flame and stir occasionally. Let it cook completely and thicken. It will take about 10 minutes. If you do not like the puree method, you can cook the chopped jack fruit, and when it cooks mash well with the aid of a potato masher.
Add in jaggery and let it cook and reduce. Stir continuously at this stage as the mixture will tend to stick to the bottom of the pan.
Add in ghee little by little, and when the mixture thickens add cardamom and dry ginger powder and stir continuously till it leaves the sides of the pan and forms a dark softball. Let it cool down completely. It will thicken as it cools. Store in an airtight container. Enjoy!
Chakka pazham Aval Payasam- Jack fruit Pudding/Payasam
Aval/poha/beaten rice- 1 1/2 cup
Jack fruit chopped- 1 1/2 cup + 2 tbs sugar
Sabudana/ tapioca pearls- 1/2 cup
Milk- 6 cups
Sugar- 1 cup
(adjust according to sweetness)
Crushed cardamon- 5-6
Raisins and cashew nuts- a few
Ghee- 2 tbs
In a heavy bottom pan, take 6-8 cups of water, and bring to a boil. Add the sago pearls and allow it to boil for four to five minutes, drain and add a fresh batch of boiling water and continue cooking till it is translucent. Strain and run under cold running water and set this aside.
In a saucepan, add milk and bring it to a boil.
Heat 2 tbsp of ghee in a heavy pot vessel and add cashew nut and fry for a minute, followed by raisins. Saute till they change color drain and set aside. Add the chopped jack fruit and two tablespoons of sugar. Saute till it changes color to golden. When the jack fruit is cooked, and soft remove it from the pan and set aside.
Now to the same pan, add aval/flat rice and fry in medium flame till it slightly changes color and becomes crispy. Pour in the warm milk and stir well so that there are no lumps. Cook till the aval becomes soft. Stir occasionally. It will take around 4-5 minutes. Add sugar and cooked sabudana/tapioca pearls simmer till it attains desired consistency. Mix in the cooked jack fruit, crushed cardamom, and stir well. Switch off the flame and garnish with the ghee fried cashew nuts and raisins. Payasam is ready. It is best when served chilled. Let it sit in the refrigerator for two to three hours for the flavors to develop. Enjoy!
Chakka Pradhaman/Jack fruit Payasam with Jaggery
Chakka Pradhaman is a tasty dessert chakka varatti or jack fruit preserve
Chakka Varatti- 1 1/2 cup
(Check Jackfruit Jam recipe above)
Thick coconut milk- 1 cup
Thin coconut milk- 2 cup
Jaggery – powdered – 1/2 cup
( according to sweetness you like)
Ghee- 2 tsp
Dry ginger powder- 1/8 tsp
Cardamon crushed- 4-5
Raisins and cashew nuts- a few
Sliced coconut- a few
Add one cup of water to jaggery and bring it to a boil. Strain the impurities and pour the warm syrup over the chakka varatti/jack fruit preserve. The chakka varatti will be thick, allow it to sit for half an hour.
In a heavy bottom, pan adds thin coconut milk and chakka varatti jaggery mix and simmer for 6-7 minutes in medium heat. When the consistency thickens, add dry ginger powder, crushed cardamom, and mix well. After a minute, pour the thick coconut milk and switch off the flame. Heat ghee in a pan, and roast the coconut pieces, cashew nuts, and raisins, and add to the pradhaman.
You might also like,
Hope you will all enjoy!