- 500 grams tender jackfruit
- 1 teaspoon salt
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 2 shallots, chopped
- 1 stalk of curry leaves
- Ground to a coarse paste:
- 1 medium-sized fresh coconut
- 3 shallots, chopped
- 8 dry red chillies, torn into pieces
- ½ teaspoon turmeric powder
- A pinch of cumin seeds
Tender jackfruit with coconut.
The word “jackfruit” comes from Portuguese jaca, which in turn, is derived from the Malayalam language term, chakka
The jackfruit (alternately jack tree, jakfruit, or sometimes simply jack or jak; Artocarpus heterophyllus) is a species of tree in the Artocarpus genus of the mulberry family (Moraceae).
It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 80 pounds (36 kg) in weight, 36 inches (90 cm) in length, and 20 inches (50 cm) in diameter.
This is a traditional recipe from the coastal region of Kerala.
- Remove outer part of jackfruit and cut into large pieces along with tender seeds
- Place in a pressure cooker with salt and ¾ cup water and cook under pressure for 10 minutes.
- Remove from heat, allow to cool and mash well
- Heat oil in a pan and sprinkle mustard seeds.
- When they start spluttering, add shallots and curry leaves and fry till the shallots turn brown.
- Add coconut paste and jackfruit and stir fry till dry.
Variation: Use 250 grams brinjals instead of jackfruit. Slice and soak in water with
1 teaspoon of salt for 20 minutes. Drain, rinse and dry. Add to pan with coconut paste and 1 teaspoon salt and stir fry till dry.