Jackfruit holds a special place in the hearts of Malayalis, deeply intertwined with their culture, cuisine, and traditions. This massive fruit, often called the “poor man’s fruit,” has been a staple in Kerala households for generations, providing nourishment in various forms. Packed with fiber, vitamins, and antioxidants, jackfruit offers numerous health benefits, including improved digestion, better heart health, and blood sugar regulation. The fruit is consumed at different stages—tender raw jackfruit is used in curries and stir-fries, while mature raw jackfruit is a popular meat substitute in biryanis and savory dishes. When ripe, its sweet, fragrant pods make for a delicious tropical treat. Traditional Kerala dishes such as chakka puzhukku (mashed raw jackfruit), idichakka thoran (tender jackfruit stir-fry), and chakka pradhaman (jackfruit dessert) showcase the incredible versatility of this fruit, making it an inseparable part of Malayali cuisine.

ingredients
2 cups tender jackfruit (kathal, chakka), chopped
1 cup pigeon peas (tur dal, thuvaram parupu)
1 medium sized tomato, roughly chopped
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp red chilli powder
Unrefined salt to taste
To Grind
1/4 cup grated coconut
1 tsp cumin seeds (sabut jeera, jeeragam)
To Add
1/8 cup tamarind extract
To Temper
1 tsp mustard seeds (sarson, kadugu)
1 sprig curry leaves
2 dry red chillies
1 medium sized onion, chopped fine
Unrefined salt to taste
Methoda
To a pressure cooker, add tender jackfruit, tomato, pigeon peas, turmeric powder, chilli powder, salt
Add enough water and cook for 3-4 whistles
Meanwhile add the grated coconut and cumin seeds to a blender
Grind to a fine paste
Set aside
After the required number of whistles, remove the pressure cooker from heat
Let the steam release naturally
Open the lid and add the coconut paste
Add tamarind extract and water
Adjust salt and boil for 5 minutes
Heat a tempering pan and add mustard seeds
When they begin to splutter, add curry leaves, red chillies and chopped onion
’Fry’ till the onion turns reddish
Add this tempering to the cooked curry
Mix well
Serve hot with red/brown/millet rice
Enjoy!