Puzhukku is a popular dish in Kerala and it can be made with different vegetables like Tapioca, Jackfruit, Green gram, etc., Here I have made the puzhukku with jackfruit. The jackfruit should be half ripened for this recipe to get the best taste. If it is ripened fully, then the original taste cannot be achieved. This is usually served with Kerala style porridge and mango pickle. I made this recipe for publishing in a Tamil Magazine and keeping in mind about the A to Z recipe Challenge, I was holding this recipe to post for the letter J. This recipe is from my grandmom. This post is a dedication for my dear paati.
Servings – 4
Half ripened jackfruit – 10
Shredded coconut – 1 cup
Curry leaves – few
Red chillies – 3
Turmeric powder – 1/4 tsp
Jaggery – 2 tsp
Salt – As required
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
- Take half ripened jackfruit and remove the seeds.
- Chop all the jackfruit into thin strips or legthwise.
- Transfer the chopped jackfruit into a vessel, add turmeric powder, salt, jaggery and water.
- Pressure cook the jackfruit.
- Now transfer the cooked jackfruit into a heavy bottomed vessel and mash it well.
- Allow it to boil to get rid of the water.
- Meanwhile in a small kadai add coconut oil, splutter mustard seeds. Once they crack, add urad dhal, saute until it turn golden brown in colour.
- Add it into the mashed jackfruit. Also add some fresh curry leaves into it.
- Once the puzhukku thickens and is devoid of water, add the shredded coconut and mix well.
- Chakka puzhukku or Jackfruit puzhukku is ready.
- Serve it with kerala porridge or mango pickle.
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘J’, so my contribution for this month is Jackfruit Puzhukku.