Chakke Paladya | ಚಕ್ಕೆ ಪಳದ್ಯ

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more authentic Malnad recipe from my native. Chakke Paladya is a kind of curry which is prepared using fully grown raw jack fruit flesh. Since the raw jack fruit is the main ingredient, its prepared mostly during jack fruit season. 

We rarely get raw jack-fruit here in Bangalore. Usually, we enjoy this curry if we go to our native during jack-fruit season. This year, we have got a parcel of raw jack fruit flesh from there and I had preserved it in freezer. We are enjoying raw jackfriut dishes almost from 2 months and the stock in the freezer is about to exhaust now :) 

I am sharing an easy and tasty curry using raw jack fruit flesh today. Don't forget to try this Chakke Paladya when you get raw jackfruit!

Preparation time: 30 minutes

Servings: 4

Ingredients:

Fully grown raw jack-fruit flesh 10 - 12 whole (or 2 cups of flesh)

Green chillies - 2 (adjust according to taste)

1 lemon

Cooking oil 3 - 4 drops

Water - 3 cups

Salt to taste

For seasoning: oil - 1 spoon, mustard seeds - 1/2 spoon, pinch of asafoetida, few curry leaves

Method:

Remove the seeds from the raw jack fruit flesh and chop it into medium size pieces lengthwise.

In a pressure cooker, add 2 1/2 cups of water, salt and lime juice for taste, 3 - 4 drops of oil and allow to heat. To this, add sliced green chillies and chopped raw jack fruit flesh. 

Cook it upto 3 whistles and allow to cool.

Once it is cool, take half (or little less) portion of cooked jack fruit flesh and make it into a fine paste by adding water.

Add this paste to the cooked mixture and allow to boil for 3 - 4 minutes.

Heat oil in a small wok. Add mustard seeds, asafoetida and roast till mustard seeds splutter. Add curry leaves and saute for a while. Add this seasoning to the prepared Chakke Paladya.

Serve it hot with rice! 

Tips:

• You can cook the jack fruit flesh without using the pressure cooker. But comparatively it takes more time to cook.
• Adding of grinded jack fruit paste will help to thicken the curry.