For me, the season of jackfruit means the season of Chakka Puzhukku. It’s the first thing I look forward to making when the raw, tender chakka starts showing up – not chips, not curry, but this rustic, comforting mash that feels like home on a plate.
In my version, I use garlic, and I love the depth it adds. The jackfruit is peeled and chopped, pressure-cooked till soft, then gently mashed. I grind a coarse mix of grated coconut, garlic, green chillies, and cumin, and fold it into the cooked chakka. A few crushed curry leaves and a generous drizzle of coconut oil are all it needs to come together. No frying. No tempering. Just steam, crush, and mix – the way it’s always been done in many homes.
The flavor is mild but bold in its own way – the slight sweetness of jackfruit, the freshness of coconut, and the heat of green chillies all tied together with that garlic punch. It’s deeply satisfying with a bowl of kanji, or even alongside sambar and rice. Sometimes I just have it on its own, warm from the pot, with a cup of black tea.
Preparing raw jackfruit takes a bit of work – oiling the hands, chopping through the sticky fibers – but that’s part of the process. There’s something rewarding about cooking seasonal produce from scratch, especially when it turns into something as comforting as chakka puzhukku.
This isn’t a fancy dish. It doesn’t need garnish or presentation. It’s food that belongs to the land, to the season, and to the people who’ve been making it for generations. And for me, it’s the heart of jackfruit season.
Chakka Puzhukku
Description
Chakka Puzhukku is a seasonal delicacy in Kerala. Its main ingredient — jackfruit (chakka) — is available only during specific times of the year. This dish is not only incredibly tasty but also rich in dietary fiber, making it a healthy option you could enjoy daily during the season. So let’s start!
Ingredients
Instructions
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Clean the jackfruit and remove the bulbs from the unripe jackfruit.
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We don't need the rags or core for this recipe. You can save them to make cutlets or fritters. We only need the bulbs and seeds.
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Chop the jackfruit bulbs and seeds into small pieces.
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Now it’s time to cook - this step requires close attention.
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In a deep pan, add the chopped jackfruit seeds and bulbs, followed by chilli powder, turmeric powder, enough salt, and water.Do not use a pressure cooker for this. You need to keep an eye on the water level and add more if necessary to avoid burning. It’s best to add the seeds first, then the bulbs on top.
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Grind grated coconut with garlic and shallots into a thick paste. Set aside.
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Once the jackfruit mixture is well-cooked and soft, add the coconut paste to it and combine well.
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Let it cook for another 2 minutes on low flame.
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Finally, drizzle some coconut oil over the mixture and add fresh curry leaves. There’s no need to cook further - switch off the flame.
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Chakka Puzhukku is ready!
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It is best served warm with kanji (rice porridge/congee).