Jackfruit puzhukku / Chakka Puzhukku

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

For Tempering

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. 

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23 Responses

  1. This Chakka Puzhukku is very new to me. Since I love jackfruit, I’m sure I’ll love this. Would love to try this out next summer. 🙂

    There’s no spice added to the dish except for the dried red chilli used in the tempering?

  2. I have yet to try my hands with cooking jackfruit. Your jackfruit dish with jaggery, coconut and flavorful tempering sounds so tempting ! Recipes from geanparents are so close to our heart , isn’t it ?

    • Do try, Poonam.. This is one of the traditional recipes of Palakkad. Unfortunately this dish is forgotten in many families. Apart from aviyal, plan there are so many traditional recipes and I am lucky to learn from grandmom. She taught me this recipe few months back to publish in a magazine. And it is always close to my heart.

  3. A completed new and a different recipe to me. I love jackfruit so much that I just eat it as is. Would love to give this a try.

  4. A new and very interesting recipe to me, never seen or tasted it. I loved this sweet and spicy traditional recipe. thanks for sharing it Niranjana!!

  5. Every Palakkad Iyer’s love is Jackfruit and i am no exception. My mouth waters at the sight of Puzhukku. Loved it, always have. This recipe is a treasure Niranjana. Curious – What did you pair this with? Would love to know.

  6. So nice to see the semiripe jackfruit being used. this was my request when I was small to amma, whenever she made chakka puzhukku. seriously missing the jackfruits more now

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