May

27

Green Jackfruit - two ways

May 27, 2007 |

The first is an entry for Jihva for Jackfruit by our reader, Karthik Chandan, from Toronto, Canada.

JACKFRUIT-POTATO BHAJI

Ingredients:
Jackfruit - 1 can of raw jackfruit.
comes in cut pieces otherwise cut them into large pieces (same as potato pieces as mentioned below).

Potato - 2 big
peeled & cut into wafer sized (may be little thicker than wafer size) pieces

Onion - 1 Big (I used white onion)
cut into small (fine) pieces.

Tomato - 1 Big
cut into small pieces.

Garlic - 2-3 cloves
cut into fine pieces.

Ginger - Small Piece
cut into fine pieces.

Coriander Leaves - Few sprigs
cut them small.

Green Chillies - 4-5 Small.
cut into small pieces.

Oil - 2 tablespoons.

MASALA:
Garam Masala

Dhaniya Powder

Mango Powder

Salt.

Cumin seeds - 1 tablespoon.

Method:
1. First fry the potatoes in oil till they turn crispy & golden brown in color. Add salt and fry for some more time. Keep them aside.

2. Add cumin seeds to heated oil and then add finely cut ginger and garlic.

3. Fry ginger-garlic till it turns brown in color.

4. Add onion and green chillies and stir till it turns golden brown.

5. Now add garam masala + Dhaniya Powder + Mango Powder and salt to make masala.

6. Now add cut pieces of jackfruit to it. Mix the masala well and let it fry for some time.

7. Once the masala is sufficiently fried. Add fried potatoes to it. [Jackfruit will be little softer and potato will be crispy]

8. Add tomatoes to the above mentioned curry and mix it for some more time till tomatoes get smashed.

9. In the end decorate the curry/bhaji with coriander leaves.

Salty, sour and delicious.

The second is our dish - Chakka Puzhukku - Mashed Green Jackfruit in a coconut base, Kerala-style.

Vishu Kanji (left), Green Mango Pickle (centre) and Green Jackfruit Puzhukku (right)

Our recipe is adapted from Grains, Greens and Grated Coconuts by Ammini Ramachandran. The original recipe calls for one cup of coconut and two tablespoons of coconut oil.

CHAKKA PUZHUKKU

Ingredients
2 cups green jackfruit segments, cut into pieces (we used canned)
salt to taste
1/2 tsp turmeric powder
1/2 tsp cayenne (chili powder)
3/4 cup freshly grated coconut (we used frozen)
3 fresh green chilies
1 tsp cumin seeds

for seasoning and garnish:
12-15 fresh curry leaves
2 tsps. coconut oil

Method
1. In a saucepan, bring one cup of water to a boil and add the jackfruit segments, salt, turmeric, and cayenne powder. The water should just cover the jackfruit.

2. Grind the coconut, green chilies, and cumin seeds in a blender into a thick coarse puree.

3. When the jackfruit is cooked, stir in the coconut puree and bring to a boil.

4. Reduce the heat and bring it to a simmer for three minutes.

5. Add the coconut oil and curry leaves. Cover and set aside for ten minutes, allow the flavors to blend.

Serve with hot rice or kanji.

Our entry for Jihva for Ingredients - Jackfruit.

Chakka Puzhukku @ Ginger and Mango

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12 Comments so far

  1. viji on May 27, 2007 9:50 pm

    Nice entries bee. Both look great. Viji

  2. Santhi on May 27, 2007 11:16 pm

    hey..looks like you guys are bend upon torturing poor jackfruit-deprived souls ( !!!! )like me with yumm jacfruit recipes and photos everyday…:-(..seriously, what wouldnt i give to eat a bit of that chakka puzhukku…
    am sorry i am not sending any entry to the JFI, its becoz i havent been able to get my hand on the jackfruit here..:-( ( and you know what,my mom told me the other day she is making chakka appam..i even told her to send me the photo and recipe in desperation ;-) )
    ….like my daughter says ” chakka chakka chakka”…

  3. sumitha on May 28, 2007 1:24 am

    The guest post recipe sounds yum!Even when the dish is chakka puzhuku,i cant stop looking at that achaar picture!

  4. Vini K on May 28, 2007 5:06 am

    boo hooo…I didn’t get any jackfruit and you guys seem to be coming up with great recipes..guess I will have to wait for the roundup and bookmark it.that mango pickle looks mouth watering.Never tried cooking jackfruit with coconut base.I know of only one or two varieties of curry that my mother used to prepare(that too,maybe once a year or so!)but I love jackfruit anyway-ripe or raw.

  5. asha on May 28, 2007 5:07 am

    Both dishes look fabulous Bee.I still 2 cans JF left!;D
    I got that Ammini book last week,I must say I am very pleased! Love to read about Kerala tradition and all those little stories(how she visited her as a child ,got Mango treat and married the Royal mom’s son when she grew up!).Sometimes she goes the American way a little but most of the recipes are very authentic,loved it.

  6. mandira on May 28, 2007 7:16 am

    delicious, delicious, delicious…

  7. sunita on May 28, 2007 8:24 am

    simply delicious…

  8. sia on May 28, 2007 11:44 am

    jackfruit potato bhaji sounds quite interesting. i dont think i would have ever thought of cooking them together. with just 4-5 pieces of JF in tin adding potatoes will surely start some arguments bet me n krish as who gets more JF ;) let me see if i can sneak some extra pieces for myself;)
    and i am drooling over that mango pickle in second pic. although JF dish looks delicious mango pickle is taking all the attention from me ;) reminds me of Dhoom 2 where i was drooling at hrithik although jr.bacchan is my fav ;)

  9. Reena on May 28, 2007 12:50 pm

    Guest’s recipe looks yum and something I never tried.

    Bee, Your recipe is a lot like Chakka Erisseri (my version)except for the fried coconut I added at the end. You won’t believe we had kanji and erisseri with pickle too that day :)Great combo! I was someone who hated kanji and now I am ready to write an ode to it :lol:

    Btw where did you get Ammini’s book from? I want to add it to my collection.

    i got it from amazon. - b.

  10. Cynthia on May 28, 2007 3:03 pm

    Ummmm, love your entries. You have such pretty crockery.

  11. Raaga on May 30, 2007 9:26 pm

    What is vishu kanji? It looks a lot like the Saraswat Narla Kheeri (coconut kheer) which is not a kheer, but rice cooked in coconut milk with turmeric leaves. And eaten with freshly made mango pickle.

    vishu kanji is rice, coconut milk, salt and surti papdi or puliavarakka (we used lima beans). it is cooked and eaten once a year - on vishu day (april 14). - b.

  12. Jihva for Jackfruit - Roundup » jugalbandi on June 2, 2007 10:58 pm

    […] Green Jackfruit - two ways […]

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