Jackfruit is of tropical origin. It is the largest tree-borne fruit. With the exception of its spiky exterior,every part of this fruit is edible. At the tender stage it can be cooked into tasty side dishes. When the fruit matures further, it can still be used to prepare side dishes and can also be used to make chips. The best is when the fruit ripens, the jack fruit flesh is very sweet and it has a distinctive aroma. The sweet flesh can be consumed as it is or can be cooked into various sweet dishes. The seeds of the jackfruit are also edible. Check my recipe for *Fried Jackfruit Seeds. Seeds when consumed directly prevents constipation. Good for skin.
The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.
Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalises blood sugar, if consumed daily.
Here i am preparing idichakka thoran with half of a tender jackfruit. The tender jackfruit i purchased was around 9 inch tall when held by the stem. Remove the spiky green exterior skin. This is the hardest part in the whole process. Things to do before cutting the jackfruit:1. spread out a sheet of paper beneath the jackfruit, so that the sticky sap coming out will not spoil your counter top, 2. apply oil on your hands as well as the knife, so that it will be easier to clean later.
Method:
Cut the skinned jackfruit into 1 - 2 inch wedges. Wash the wedges. Add half a cup of water, half teaspoon salt, a pinch of turmeric to the wedges and cook in a pressure cooker. Remove from the fire after the first whistle. Allow to cool. When cool shred the wedges, either by pressing with spoon or using your bare hands. Some use a blender for the purpose. Keep the shredded jackfruit aside.
Grind coarsely coconut, garlic, green chillies, turmeric and cumin. Keep aside,
Keep a pan on medium flame. Add split black gram, mustard seeds, finely sliced shallots,oil, red chilly pieces and curry leaves. When the shallots are light brown add the ground coconut mixture and stir well. Then add the shredded jackfruit, salt to taste and mix thoroghly. Press the mixture down using a spoon and cook on low flame. After a minute, stir the jackfruit mix, press down once more and cook for one or two minutes.OR Continue this until the water content goes. Do not allow the mixture to get burnt at the bottom. Add 1or 2 teaspoons of coconut oil and remove from the stove.
Serve with rice.
Ingredients:
Tender Jackfruit - Half of one (cut into pieces)
Coconut (grated) 1/2 cup - 3/4 cup
Green chilly - 3 - 4 (according to taste)
Turmeric- 1/4 teaspoon
Garlic - 2
Cumin seeds - a pinch
Salt
Coconut oil - 1 - 2 teaspoons
For seasoning:
Shallots (thinly sliced) - 2 table spoons
Mustard seeds - 1/2 teaspoon
Split black gram (urad dal) - 1 table spoon
Coconut oil - 2 table spoons
Whole red chilly - 3 (each broken into 2 or 3 pieces )
Curry leaves - 1 sprig
* http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html
The raw jackfruit contains lots of vitamin A and vitamin C. It is a source of dietary fiber,potassium, iron and magnesium which helps in the absorption of calcium. Antioxidants in it can prevent cancer, especially colon cancer.
Raw Jackfruit has low glycemic index. Cooked Jackfruit dish should be consumed as main dish, once a day by diabetics along with a side dish rich in protein. It brings down and gradually normalises blood sugar, if consumed daily.
Here i am preparing idichakka thoran with half of a tender jackfruit. The tender jackfruit i purchased was around 9 inch tall when held by the stem. Remove the spiky green exterior skin. This is the hardest part in the whole process. Things to do before cutting the jackfruit:1. spread out a sheet of paper beneath the jackfruit, so that the sticky sap coming out will not spoil your counter top, 2. apply oil on your hands as well as the knife, so that it will be easier to clean later.
Method:
Cut the skinned jackfruit into 1 - 2 inch wedges. Wash the wedges. Add half a cup of water, half teaspoon salt, a pinch of turmeric to the wedges and cook in a pressure cooker. Remove from the fire after the first whistle. Allow to cool. When cool shred the wedges, either by pressing with spoon or using your bare hands. Some use a blender for the purpose. Keep the shredded jackfruit aside.
Grind coarsely coconut, garlic, green chillies, turmeric and cumin. Keep aside,
Keep a pan on medium flame. Add split black gram, mustard seeds, finely sliced shallots,oil, red chilly pieces and curry leaves. When the shallots are light brown add the ground coconut mixture and stir well. Then add the shredded jackfruit, salt to taste and mix thoroghly. Press the mixture down using a spoon and cook on low flame. After a minute, stir the jackfruit mix, press down once more and cook for one or two minutes.OR Continue this until the water content goes. Do not allow the mixture to get burnt at the bottom. Add 1or 2 teaspoons of coconut oil and remove from the stove.
Serve with rice.
Ingredients:
Tender Jackfruit - Half of one (cut into pieces)
Coconut (grated) 1/2 cup - 3/4 cup
Green chilly - 3 - 4 (according to taste)
Turmeric- 1/4 teaspoon
Garlic - 2
Cumin seeds - a pinch
Salt
Coconut oil - 1 - 2 teaspoons
For seasoning:
Shallots (thinly sliced) - 2 table spoons
Mustard seeds - 1/2 teaspoon
Split black gram (urad dal) - 1 table spoon
Coconut oil - 2 table spoons
Whole red chilly - 3 (each broken into 2 or 3 pieces )
Curry leaves - 1 sprig
* http://ashasnairrajesh.blogspot.com/2015/04/fried-jackfruit-seeds.html
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