Chakka Puzhukku or Spiced Raw Jackfruit Mash

Chakka puzhukku is a mash of raw jackfruit, cooked with a spicy coconut paste, and seasoned with a tempering of mustard seeds, curry leaves, and coconut oil. Traditionally, it is served with a fiery fish curry, or pork curry. Texturally, this dish is similar to mashed potatoes. But it is a far more complex dish, with the heat of green chilis, the sweetness of coconut, and layers of flavour from garlic and curry leaves.

Simi George’s Recipe for Chakka Puzhukku

Ingredients 
4 cups sliced raw jackfruit 
1 cup water 

To grind
1 cup grated coconut (fresh is best, but frozen may be used in a pinch)
1/2 teaspoon turmeric powder  
2 green chilies
4 shallots 
2 garlic pods

For seasoning
1 tablespoon coconut oil
1 teaspoon mustard seeds
2-3 sprigs of curry leaves  
Salt to taste

Method
In a pan, cook the jackfruit with 1 cup water and salt. You may need to add more water if the mixture starts getting dry. The jackfruit is done when it becomes soft to the point that it can be easily mashed using fingers. 

Coarsely grind grated coconut, turmeric powder, green chilies, shallots and garlic. 

Heat oil in a heavy bottomed pan large enough to hold the jackfruit. Add mustard seeds to the hot oil. When they begin to pop, add the curry leaves. Next, add the ground coconut mixture and stir on low heat till the raw smell disappears. Do not let the mixture brown. 

Add the cooked jackfruit. Mix well and close the lid. Cook for 3-4 minutes. Adjust seasoning as needed. Serve hot.

Simi George is an enthusiastic home cook and baker based in San Francisco. She has previously written for The Hindu and Scroll.in and blogs at http://inveterateglutton.blogspot.com/

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