In Kerala kitchens, the joy of jackfruit doesn’t end with the season – it continues, quietly, in jars of chakka varattiyathu tucked away with care. And from this treasured preserve comes one of the most nostalgic snacks: Kumbilappam, or as many call it with love, Chakkayada.
Traditionally made using chakka varattiyathu – a thick jam of ripe jackfruit slow-cooked with jaggery and ghee – this steamed delicacy is a true testament to Kerala’s seasonal wisdom. If stored properly in bharanis or glass jars, chakka varattiyathu can last a year or more, allowing you to relive the taste of summer even in the heart of monsoon.
To prepare Kumbilappam, the varattiyathu is mixed with grated coconut and rice flour, along with a touch of Ghee and salt . The mixture is then wrapped and steamed – and that’s where tradition takes many shapes.
The classic wrapping is done in vazhana ila (Indian bay leaf), which imparts a subtle fragrance. But when that isn’t available, many homes turn to banana leaf, or even better – vattayila (Macaranga peltata). My mother used to make Chakkayada in vattayila, and I still remember how the steamed ada would come out a little darker in colour, with a deeper, almost earthy aroma that made it even more special.
Once steamed, the leaf is peeled back to reveal a soft, sweet, mildly spiced dumpling – rich with the flavour of jackfruit and coconut, and subtly perfumed by the leaf it was wrapped in. It’s not just a snack. It’s a quiet ritual. A memory. A taste of home.
And whether you make it during jackfruit season or with a spoonful of carefully stored chakka varattiyathu, Kumbilappam will always feel like a gift from the past – warm, sweet, and wrapped in love.
Kumbilappam or Chakkayada
Ingredients
Instructions
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Kumbilappam , the process may be little longer, but the taste is heavenly. So, let's start
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If you have Chakka Varattiyathu already, then the recipe is very easy, if not lets make it quickly.
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First of all , let's slice jackfruit in to small pieces
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Next, we will make a paste using a blender. ( never make smooth paste)
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Now we will add Jaggery, Cardamom powder and mix well (Instant chakka varattiyathu is ready)
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If everything mixed well, Add Rice powder, Salt, Ghee and make heavy paste.
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Now with the Vazhana Ila (Indian Bay leaves) , we will make cone , pin it with Tooth Pick, Fill the batter, close it with top end of the leaf
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Now let's steam it for atleast 15-20 minutes. Kumbilappam is ready!!