A Summer Recipe Passed Down for Generations in Your Family
India is a rich in food country. Spread over thousands of kilometers, we have a diverse cuisine list when we have guests at home. India is a country where food recipes are passed down to many generations within the family. Most of these recipes were developed over the years by our forefathers. These help us keep our body sound and healthy through all the four seasons in a year. One such recipe that is passed on through many generations in my friend’s family is Chakka Puzhukku a.k.a. mashed jackfruit.
Basically, Chakka Puzhukku is a summer recipe as summer is the Jackfruit season in Kerala. While I am fond of ripe Jackfruit, Chakka Puzhukku is actually cooked with the unripe one. This makes the recipe healthy and nutritious for diabetic patients, especially during the summers. When I asked my friend, he readily agreed to share this recipe with me.
Chakka Puzhukku Recipe – A Summer Recipe Passed Down To Me
Chakka Puzhukku is a 3000-year-old tradition in Kerala and due to its nutritional value; this food became the main carbohydrate replacement throughout the summer.
How to Make Chakka Puzhukku?
In addition to being healthy, Chakka Puzhukku is also quite easy to prepare as there’s no complicated method to cook this dish.
Here’s the simple recipe you need to follow:
- Unripe Jackfruit – 1/4th of a medium sized Jackfruit. Remove the seeds and chop the meaty flesh around the seeds
- Grated coconut – 1 ½ cup
- Cumin seeds – ½ tsp
- Turmeric powder – ½ tsp
- Garlic paste – 1 tsp
- Curry leaves – 1 sprig or make it 2 according to your taste
- Coconut oil – 1 tbsp (essential ingredient for all Malayali dishes)
- 3 Green chilies or 1tsp red chili powder
- Salt according to taste
The Recipe Method
- Put the chopped jackfruit in a boiling vessel. Add water in a sufficient amount along with some curry leaves and a pinch of salt.
- Cover the vessel and put it on a stove at medium flame. Keep stirring to ensure that none of the jackfruit pieces burn down at the bottom.
- Now mix the grated coconut, turmeric powder, red chili powder or green chilies, garlic paste, and cumin seeds in a grinder and lets grind the mixture.
- The jackfruit is now cooked. Check and then add the grounded coconut mix into the jackfruit mix and cook for another couple of minutes. Turn off the stove.
- Now add some more curry leaves to garnish the dish and a tbsp of coconut oil. Your dish is ready to serve.
Serve Chakka Puzhukku with either mulaku chamanthi (chili chutney) or thenka chamanthi (coconut chutney) or even fish curry. This is a relatively simple summer recipe. I am going to try this soon in my kitchen..Are you too?
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