Chakka makes its visits onto our dining table in various forms, ranging from puzhukku/mashup, mezhukkupuratti, perattu, erissery , chakka chips and what not!
Molushyam was a new thing for me ,it was introduced to us by M’s velyamma. A dish that needs very less ingredients to make and less work too. The only work includes is cleaning the Jackfruit , pulling out the pods and chopping it up. But you get it all cleaned in the market and shops now ,so why wait to try this out 😉
Jackfruit /Chakka Molushyam :
chakka /Jackfruit , cleaned and chopped : 1/2 kg
turmeric powder :1/4 tsp
water : 2 cups (250 ml) or (to cook the jackfruit(it has to be immersed and two inches above the level of pieces in the pan)
red chilli powder : 1 tsp ( kashmiri)
coconut oil :1 tsp
curry leaves : 2 strings
salt : to taste
- In a heavy bottom pan ,( I used a traditional kalachatti/ Kal chatti you can use any heavy bottom pan) take the chopped jack fruit .
- Add enough water into this , add turmeric too and give a mix.( Do not add salt at this stage!)
- Switch on the flame and let it cook well, keep checking in between if pieces are cooked well.
- If you feel water is less and pieces aren’t cooked thoroughly ,add hot water as needed.
- Once the pieces are thoroughly done add salt and red chilli powder and let it boil again well in low flame.
- Simmer it for a while until the raw smell of powders are gone.
- Switch off the flame , add the curry leaves and pour coconut on top and give a quick mix.
- Serve with rice
- Use raw jack fruit.
- Slow cooking in a heavy bottom pan would enhance the flavour.