This year, my jackfruit season began in July, in Vancouver, when the most delicious fresh, ripe jackfruit turned up in some local stores. It was so sweet and flavourful, it didn’t even seem necessary to indulge in a round of kulae puttu. Of course I saved the seeds to cook in various ways including adding them to sambar and making chekké kuru pajji.

Tender unripe jackfruit is available here in frozen and canned form throughout the year. This is cooked as a vegetable, and the famously “meaty” texture of the fruit in this stage is a wonderful medium for experimenting with cooking and spicing that would typically overwhelm more delicate vegetables.

I’d like to share a couple of recipes, one using the seeds and the other, tender unripe jackfruit.

The first is a simple palya as we make it at home, using boiled jackfruit seeds cooked in coconut oil and minimal spices.

The second, for tender, unripe jackfruit, is from my friend, Vindhya Appana Somaiah, who treats us to the most wonderfully prepared Kodava fare in Vancouver, complete with hot akki ottis fresh off the stove! An invitation to dine with her family is always a special pleasure for the tastes of home away from home, and the warmest hospitality.

Vindhya’s Mudi Chekké Barthad is a succulent, spicy dish, featuring a favourite combination of tender unripe jackfruit and brown chickpeas in a tangy coconut masala. Her particular advice here is to be sure to use ghee, unless you have compelling reason to do otherwise! This is best made with fresh, unripe  jackfruit. If unavailable, frozen will do nicely. Thaw and squeeze out the excess water from the jackfruit, then proceed with the recipe. If neither is available, canned unripe jackfruit will have to do. Drain and rinse before using.

Chekké kuru palya

Delicately sweet Jackfruit seeds sautéed in coconut oil with a few spices.

Prepare the seeds by boiling them in unsalted water until tender, then remove the thick outer skin and scrape or peel off as much of the thin brown skin as possible. Work while they are warm. Slice each seed along the length into quarters.

• 2 cups prepared chekké kuru
• 1 cup sliced shallots
• 1/4 cup of thinly sliced fresh coconut bits
• 1 tsp mustard seeds
• 2-3 red chillis, broken into large bits
• 1 sprig curry leaves
• 2-3 tbsp coconut oil.
• Salt to taste
• 1/4 tsp turmeric (optional- I prefer it without)

Heat the coconut oil and add the mustard seeds. When they sputter, add the broken chillis and curry leaves, followed by the coconut bits. Sauté gently for a couple of minutes, then add the sliced shallots. Cook on low heat until they soften and begin to colour. Add the sliced jackfruit seeds, (turmeric if using), stir to mix and cook, covered for 3-4 minutes.

Vindhya’s Mudi Chekké Barthad

Dry fried tender unripe jackfruit  with brown chickpeas in a spicy coconut masala.

500 gms raw tender jackfruit
Clean and cut into small bite size pieces and cook in unsalted water until fork tender (a little added turmeric is optional)
1 cup brown chickpeas, soaked for a few hours in fresh water, then cooked until tender

Dry masala

• Roast the following separately, then grind to a powder:
• 4 red chillies
• 2 tsp cumin
• 1 tbsp coriander Seeds
• 2 cloves
• 1 small piece of cinnamon or cassia

Grind the dry powdered masala along with the following ingredients and add 1 cup of water to make
Wet masala

• 1/2 cup coconut
• 1 inch piece of ginger
• 2 cloves of garlic
• 2 tomatoes (or 2 tsps tamarind extract)
• A few sprigs of fresh coriander
• salt

For Seasoning

• 4 cloves of garlic (crushed)
• 1/2 tsp cumin seeds
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 –2 tbsp of ghee
• 1/2 tsp turmeric powder

Heat the ghee in a large pan, kadhai, or wok. When hot,add the mustard seeds,allow them to sputter, then add the cumin, garlic, curry leaves and turmeric. Fry on low for about a minute. Increase the heat to medium, then add the ground masala and cook it for about 7 to 8 minutes, add the cooked jackfruit and the chickpeas. Mix well and cook all for another ten minutes.

I think you will go looking for tender unripe jackfruit on a regular basis once you’ve tasted this! 🙂

Thank you, Vindhya!