As much as I love jackfruit, I also like the recipes made from tender or unripe jackfruit. Some of the well known recipes made from raw jackfruit are Palya, huLi(sambhar), spicy chips and crunchy happaLa(papad). The houses of Malnad and coastal areas will be brimming with recipes of jackfruit in the summer. We broadly classify jackfruit into 2 groups called Bakke and Belva, Belva being soft is more favourable for eating as a fruit while Beluva where fruits are long and slender is more suitable for making chips, Palya, sambhar.

Today’s recipe is of raw jackfruit palya.

Gujje Palya | Halsinkai Palya | Kathal Sabzi | Tender jackfruit Palya
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Gujje Palya | Halsinkai Palya | Kathal Sabzi | Tender jackfruit Palya

Recipe by Anushree SPCuisine: KarnatakaDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • Tender jackfruit – 1

  • Byadagi red chillies – 7 to 8

  • Coriander seeds – 2 tbsp

  • Jeera – 1 tbsp

  • Coconut – 1/4 cup

  • Tamarind – gooseberry sized

  • Jaggery –

  • Rock salt – as per taste

  • Water – 1/2 litre

  • Seasoning

  • Coconut oil or any cooking oil – 2 tbsp

  • Mustard seeds – 1 tsp

  • Urad dal – 1 tsp

  • Chana Dal – 1 tsp

  • Turmeric – 1/4 tsp

  • Hing – a small pinch

  • Curry leaves chopped – 5 to 7

Directions

  • Quick Steps
  • Chop the tender jackfruit into small chunks.
  • Pressure cook cut pieces with water, salt and oil for 3 whistles.
  • Prepare masala by grinding red chillies, coriander and jeera with little water.
  • When its coarsely ground, further add soaked tamarind, salt and jaggery to grind.
  • Finally add in freshly grated coconut and grind to a smooth mixture.
  • Strain out water from the cooked jackfruit.
  • Gently mix the masala from step 5 with the cooked jackfruit.
  • In a kadai, take any cooking oil and make a tempering by first spluttering mustard seeds, urad dal, chana dal, curry leaves and turmeric.
  • When mustard seeds splutter, add urad dal, chana dal and saute till golden brown. Further add curry leaves, turmeric and masala coated jackfruit.
  • Simmer and continue to occasionally stir for about 10 minutes.
  • Detailed steps with pictures
  • To chop the jackfruit, first smear any oil onto your palm else its not easy to work with the stickiness of jackfruit. Once jackfruit’s skin is peeled, wash it with water so that any remaining stickiness will get washed away.
  • Chop the tender jackfruit into small chunks. If the jackfruit is tender that the core is not grown, it can be chopped like below. Otherwise it can be chopped into big chunks which can be pressure cooked and mashed.
  • Pressure cook cut pieces with water, salt and oil for 3 whistles.
  • Prepare masala by first grinding red chillies, coriander and jeera with little water.
  • When its coarsely ground, further add soaked tamarind, salt and jaggery to grind.
  • Finally add in freshly grated coconut and grind to a smooth mixture.
  • Strain out water from the cooked jackfruit.
  • Gently mix the masala from step 5 with the cooked jackfruit.
  • In a kadai, take any cooking oil and make a tempering by first spluttering mustard seeds, urad dal, chana dal, curry leaves and turmeric.
  • When mustard seeds splutter, add urad dal, chana dal and saute till golden brown. Further add curry leaves, turmeric and masala coated jackfruit.
  • Simmer and continue to occasionally stir for about 10 minutes.

Recipe Video

Happy Cooking!