CHAKKA/JACKFRUIT PUZHUKKU

CHAKKA/JACKFRUIT PUZHUKKU

CHAKKA/JACKFRUIT PUZHUKKU

INGREDIENTS:

To Cook the Jackfruit :

To Sauté & Grind :

To Drizzle & Serve :

METHOD:

• Cut open the unripe/raw Jackfruits, remove the centre core(which has latex).
• Cut through the rags and remove the Fruit Pods along with the Seeds.
• Can use few soft rags sticking on to the fruit pods for cooking.
• Cut open the Fruit Pods and remove the seeds from the pods , discard the soft seed shells, then clean & peel the Jackfruit Seeds.
• Chop the Fruit Pods and the Seeds.
• Cook the chopped Jackfruit Pods, Seeds and Rags in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. (Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two).
• Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
• Once the Jackfruits Pods and Seeds turn soft and tender, switch off the flame. It should be slightly overcooked.
• Gently mash the above ingredients using a ladle and keep it aside.
• Meanwhile, heat oil in a Pan, reduce the flame to low and add Green Chillies slit into two along with grated Coconut, Cumin Seeds and Curry Leaves.
• Saute the ingredients briefly for a minute on a very low flame.
• Switch off the flame and coarsely grind the ingredients, without adding water.
• Add the ground Coconut Mixture to the cooked Jackfruit and mix well. 
• Chakka/Jackfruit Puzhukku should we mashed and mixed thoroughly until all the ingredients are well combined.
• Cook this on a low flame for few more minutes until the raw flavour goes.
• Switch off the flame.
• Add a drizzle of Coconut Oil and fresh Curry Leaves to the hot Chakka/Jackfruit Puzhukku and mix well.
• Serve Chakka/Jackfruit Puzhukku as a side dish along with Kerala Matta Rice/Steamed Rice.
• Chakka/Jackfruit Puzhukku goes well with Kanji/Rice Porridge.
• Or simply serve Chakka/Jackfruit Puzhukku as a main dish along with hot and spicy Nadan Meen Curry(Fish Curry) or Beef Ularthiythu(Beef Stir Fry).

NOTES :

• Chakka/Jackfruit Puzhukku is an overcooked, mushy dish.
• Adjust the number of Chillies to suit your spice level.
• I lightly saute the ingredients for the Coconut Mixture, briefly on a very low flame.
• This will enhance the flavour in the dish, but the step is truly optional.
• Serve Chakka/Jackfruit Puzhukku with a hearty drizzle of Coconut Oil for an authentic flavour from God's own Country - Kerala.

Important: Food Safety :

Freshly Peeled Tapioca Chunks – Prepped and Ready for Cooking

The Underrated Tapioca: A Root with Global Appeal

    Tapioca is often underrated but loved by many, particularly in Kerala.This humble root has earned its place in kitchens across regions, from Malaysia to Thailand, and even stretches its popularity across the Caribbean and Latin American cuisines.

    Tapioca (or Cassava) is one of the oldest domesticated plants? It has been cultivated for over 120,000 years and has a fascinating migration story. Originally from South America, it traveled across the globe with Portuguese and Spanish sailors, reaching places like Africa, Europe, and eventually, Asia.

Did You Know?

    In the late 19th century, South India faced a severe famine, and during this crisis, the King of Thiruvithangoor in Kerala imported Tapioca from Sri Lanka. It was introduced to India by Portuguese sailors aboard ships. The name Kappa Kizhangu (or Kappal Kizhangu) in Malayalam and Tamil translates to "Ship Root," where Kappal means "Ship" and Kizhangu means "Root."

Discover the Versatility of Tapioca

    Locally in Malaysia, fresh Tapiocas are sold on roadsides, often referred to as Ubi Kayu, freshly harvested from nearby farms. These roots are known for their starchy consistency and perfect texture when cooked, making them ideal for a variety of dishes. I’m always amazed by the perfectly cooked Tapiocas available in my area – they truly elevate every dish they’re added to.

 

Did You Know? Whether you call it Maravalli, Kappa, Kuchi Kizhangu, Poola Kizhangu or Mara Cheeni in South Indian languages, this tuberous root is rich in carbohydrates and low in fat.

 

Popular Tapioca Uses:

• Stir-fries
• Curries
• Delectable desserts
• Tapioca Flour for baking and cooking
• Tapioca Pearls for beverages and other culinary creations

    Tapioca is a versatile ingredient, often used in both sweet and savoury recipes, making it a great pantry staple. It’s important to note that Tapioca must be cooked before eating due to its naturally occurring toxins.

Raw Tapioca Chunks Ready for Peeling and Cleaning – First Step to Perfectly Cooked Tapioca.

 

My Father's Humorous Tale: The Origins of Tapioca's Name

    Tapioca, or Kappa as it's known locally, comes with a funny tale that my father loves to share, filled with his signature wit. He often recounts how, back in the British era, an Englishman was wandering through Kerala when he spotted a native digging the soil. Naturally, curious, the Englishman asked what he was doing. The native, in his Malayalam dialect, replied, “Thappi Nokkua,” meaning he was digging & searching (for Maravalli). Of course, the Englishman couldn’t understand a word, but he waited patiently as the native unearthed the root. The Englishman, hearing something like "Thappinokkua," assumed that was the name of the root, and thus, Tapioca was born.

    This is just one of the many amusing stories my father has about the English names for local foods like Bird’s Eye Chilies, Coconut, Groundnut, and Jackfruit. Maybe these anecdotes were popular in their time, or perhaps it was just my father's creative way of teaching us English names for everyday items. Whatever the case, his stories always had us laughing!  Tapioca, however, has long been an essential ingredient in Kerala cuisine. It's not just a food, it's part of the culture!

Tapioca: The Heart of Kerala Cuisine

    Tapioca holds a special place in every Malayalee’s heart and home. Considered a staple food of Kerala, Kappa has earned its place in nearly every traditional meal. From the famous Kappa and Meen Curry (tapioca with fish curry) to Kappa Puzhukku (mashed tapioca), or Kappa Biriyani, this humble root has been a beloved dish for generations.

    One of the simplest yet most comforting ways to enjoy Kappa is with Pounded Shallots & Chillies Chutney (Mulagu Chalichathu). You can also savour it steamed as Kappa Puzhungiyathu with Spicy Fish Curry - a Kerala favourite or the simplest sautéed with spices in Kappa Ularthiyathu. But if you're craving something truly extraordinary, Kappa Biriyani is the ultimate indulgence. The flavourful combination of tapioca and spices is nothing short of heavenly.

    If you're new to tapioca, it's time to experience this versatile root that has become a cherished part of Kerala's food tradition. Kappa isn't just food; it's a symbol of comfort and culture. 

 

Ready to try it for yourself? Check out for more delicious Tapioca recipes here!

 

Tapioca: A Staple with Deep Family Roots

    Tapioca has an inseparable connection with every Malayalee—it’s more than just food; it’s part of the family. In fact, it’s a staple food in nearly every Kerala home, with a rich history tied to our culture and heritage. One story that always comes to mind is from the 1930s when my husband’s grandparents survived a devastating flood (possibly the Great Flood of 1924). For nearly three weeks, they were cut off from food and water, yet they managed to survive by relying solely on raw tapioca, which was their only available food source. It’s remarkable how this humble root has stood the test of time, feeding families even in the most challenging circumstances.

Growing Tapioca at Home: A Tradition Passed Down

    Tapioca has always been an integral part of our family’s life. My parents made sure to plant a fresh batch of tapioca in the backyard every year. Steamed tapiocas, soft and starchy, were often served as a teatime snack at my grandmother's place. There’s something comforting about enjoying them with Mulagu Chalichathu (pounded shallots and chillies chutney) or with a rich Fish Curry. These simple yet delicious pairings were the epitome of comfort food in our home.

    Apart from the classic steamed tapioca, this versatile root can be used to prepare a variety of dishes: Kappa Ularthiyathu (stir-fried tapioca), Kappa Puzhukku (mashed tapioca), Kappa Biriyani, Tapioca Chips, Tapioca Murukku and Tapioca Vadais. It even makes its way into sweet treats like Tapioca Kuihs, Bibingka, and Montad Chuame (tapioca in coconut milk). The possibilities with tapioca are endless, and each dish has a unique way of celebrating this staple root.

The Importance of Proper Preparation: Removing Toxins from Tapioca

    While tapioca is a nutritional powerhouse, it’s important to remember that cassava/ tapioca contains cyanogenic glucosides, which are toxic if consumed raw. These compounds can release cyanide when the root is eaten uncooked.

To safely prepare tapioca, always follow these steps:

• Peel the Tapioca: The skin contains the harmful toxins, so peeling is essential.
• Soak in Water: Soak the peeled tapioca for several hours or overnight to help remove residual toxins.
• Discard the Water: After soaking, always discard the water used for soaking or cooking the tapioca.

    Once prepare & cooked correctly, tapioca is completely safe to eat and can be a great substitute for gluten, grains, and nuts—making it an ideal food for those with allergies or dietary restrictions.  The root should never be eaten raw, regardless of how much preparation has been done.

How to Clean and Cook Tapioca (Cassava/Yuca)

Tapioca Root with Outer Skin Partially Peeled – Essential Step in Cooking Tapioca.

    Tapioca, also known as Cassava or Yuca, is a versatile root vegetable that is a staple in many cuisines. Whether you’re preparing it for a simple steamed dish or a more elaborate recipe like Kappa Puzhukku or Kappa Biriyani, knowing how to properly clean and store tapioca is essential. Here’s everything you need to know to get the best out of this delicious root!

How to Select the Best Tapioca/Cassava

When shopping for tapioca, look for roots that are:

• Firm and Free from Blemishes: Choose roots that are solid and without any soft spots or cracks.
• Fresh Smell: A good tapioca root should have a clean, earthy smell. If it smells off or musty, it might be spoiled.
• Snowy White Centre: When you cut open a tapioca root, the flesh should be white and fresh, not discolored. Any black specks or lines are signs of decay.
• No Dryness: The root should not appear dried-out or shriveled. A healthy root should feel moist to the touch.

   

  Pro Tip: To test the quality of the root, break off a small piece from the end of the tapioca. If you see black spots or discoloration in the flesh, discard it. Rotten tapioca will have soft, brown spots and an unpleasant, putrid smell.

   

How to Store Tapioca/Cassava for Maximum Freshness

Proper storage ensures that your tapioca stays fresh and ready to use. Here’s how to store it at different stages:

• Unpeeled Tapioca/Cassava: Store unpeeled roots in a cool, dry place like your pantry. If you want to extend its shelf life, you can refrigerate them for up to a week.
• Peeled Tapioca/Cassava: Once peeled, store the tapioca in a container covered with water. Change the water every two days to keep it fresh. It can be kept in the refrigerator for 2-3 weeks.
• Freezing Tapioca: If you can’t find fresh tapioca often, you can freeze it. Just peel, chop, and store in an airtight container or bag. Frozen tapioca can last for about 3 months.

   

  Quick Tip: Tapioca is best when it’s eaten fresh, so if you can get your hands on fresh roots, enjoy them right away! Freezing is only recommended if fresh tapioca isn’t easily available in your area.

How to Prepare Tapioca (Cassava/Yuca) for Cooking

    Tapioca (or Cassava / Yuca) is a delicious, versatile root that requires proper preparation before cooking. Follow these simple steps to ensure your tapioca is ready to use in a variety of dishes, from Kappa Puzhukku to Kappa Biriyani.

Peeled Tapioca Chunk with Knife – Preparing Tapioca for Cooking.

Peel the Tapioca/Cassava

    Before using tapioca, you’ll need to peel it. A sharp knife is your best tool for this task, as the skin is thick and has a protective wax coating. A vegetable peeler won't be effective for this type of root. Here’s how to do it:

• Rinse the Tapioca: First, rinse the root thoroughly to remove any dirt.
• Cut Off the Ends: Trim both ends of the tapioca root to make it easier to handle.
• Slice into Segments: Cut the root into 2-3 inch segments. It's easier to peel these smaller portions than the whole root at once.
• Peel the Skin: Using a sharp knife, carefully peel off the skin, revealing the flesh beneath. You can also use your fingers to help pull off the brown skin and the pinkish-white layer underneath.

Fully Peeled and Cut Tapioca Chunks – Ready for Cooking

Remove the Core (Optional)

    While this step is optional, removing the core before cooking tapioca can make it more enjoyable to eat, as the core can be tough and woody. Here’s how to remove it:

• Cut the Tapioca Segments in Half: Slice each piece lengthwise through the middle, exposing the core.
• Remove the Woody Core: Cut off the inner corner of each wedge to remove the tough, woody core. Discard it.

   

  Quick Tip: Alternatively, you can cook the tapioca first and then remove the core once it's soft.

Soak the Tapioca (Optional but Recommended)

    Soaking tapioca helps remove any residual toxins present in the root and makes it easier to cook. While this step is optional, it’s highly recommended for best results.

• Soak the Tapioca: Place the peeled tapioca pieces in a bowl of water and let them soak for several hours or overnight.
• Discard the Soaking Water: Before cooking, make sure to discard the water used for soaking, as it will contain any remaining toxins.

Peeled and Cut Tapioca Chunks with Centre Rib Removed – Prepped for Cooking

Ready for Cooking!

    Once your tapioca is peeled, cored, and soaked, it’s now ready to be cooked! You can use it in a variety of delicious dishes like Kappa Puzhukku, Kappa Ularthiyathu, or even make some homemade tapioca chips. You can also store the prepared tapioca for future use.

How to Cook Tapioca (Cassava/Yuca)

    Tapioca, known as Cassava or Yuca in various regions, is a versatile root that can be cooked in several ways depending on the desired texture and the recipe you’re preparing. Here are the most common cooking methods, each suited to different tastes and dishes.

Cooked Tapioca Cubes with Kerala Matta Rice and Fish Curry – A Classic Meal Presentation

Method 1: Boiling Tapioca in a Saucepan

One of the most popular ways to cook tapioca, this method is perfect for softening the root while retaining a clean taste.

• Peel and Wash: Peel the tapioca and wash it thoroughly until the water runs clear.
• Optional Soak: For better flavour and toxin removal, you can soak the pieces in ample water overnight or for a few hours. Discard the soaking water before cooking.
• Add Water and Seasoning: Place the tapioca pieces in a large saucepan, add enough water to cover, and season with salt and turmeric powder (optional).
• Boil and Simmer: Bring the water to a boil, then reduce the heat to medium-low. Cover and cook until the pieces are soft.
• Drain and Discard Water: Once cooked to your preferred texture (soft, slightly firm, or mushy), drain and discard the cooking water.

Pro Tip: For a traditional taste, serve boiled tapioca with Kerala Matta rice and a spicy fish curry on a banana leaf – a classic Malayalee meal!

Method 2: Cooking Tapioca in a Pressure Cooker

For a quicker cooking option, the pressure cooker method is ideal, particularly for larger pieces or firmer textures.

• Peel and Wash: As before, peel and wash the tapioca thoroughly.
• Optional Soak: Soak the pieces in water for a few hours or overnight for toxin removal. Discard the soaking water before cooking.
• Add Water and Seasoning: Place the tapioca in the pressure cooker with enough water to cover and add salt and turmeric if desired.
• Pressure Cook: Cover with the lid and cook on medium heat until you hear one whistle. Adjust the cooking time based on your desired texture.
• Drain and Discard Water: Once done, drain the cooking water and serve.

Method 3: Steaming Tapioca

• Peel and Cut: Peel the tapioca and cut it into smaller pieces.
• Optional Soak: Soak the pieces in water for a few hours or overnight to remove toxins. Discard the water.
• Steam: Place the tapioca in a steamer basket over boiling water. Cover and steam until soft.
• Serve as Desired: Once soft, remove from the steamer and enjoy.

Why Boil Over Steam? Boiling helps remove toxins, making it a safer option for this root.  *Note: Steaming tapioca is less common as it retains toxins, but it’s an option if you’re short on water or prefer a firmer texture.

Method 4: Deep-Frying Tapioca

Deep-fried tapioca is a delicious snack, best known for creating crunchy Tapioca Chips.

• Prepare Thin Slices: Slice or cut the tapioca into thin strips for an even fry.
• Fry in Oil: Deep fry in hot oil until golden and crispy.
• Season to Taste: Sprinkle with salt and red chilli powder for a spicy, addictive treat.

Tapioca Chips: This snack is highly addictive and an all-time favourite among Malayalees!

Method 5: Sun-Dried Tapioca

For long-term storage, tapioca can be sun-dried and rehydrated before cooking.

• Slice and Sun-Dry: After peeling, slice the tapioca into thin pieces and sun-dry until fully dehydrated.
• Store: Once dry, store in an airtight container. Dried tapioca, known as Unnakka Maravalli/Kappa, can last for months.
• Rehydrate and Cook: Soak for 6-8 hours or overnight to soften, then cook as desired.

Should we add Salt & Turmeric while cooking Tapioca/Cassava?

Cooked Tapioca with Mulagu Chalichathu – A Rustic Serving Style with Flavourful Condiments

Should You Add Salt and Turmeric?

Salt and turmeric are common additions when cooking tapioca for savoury dishes:

• Salt: Enhances flavour and makes it easier to infuse the tapioca with seasoning.
• Turmeric: Optional but adds a slight yellow tint and acts as a natural antibacterial agent. Ideal if you're using tapioca in a curry or spicy dish.

Serving Suggestion: Try cooked tapioca with Mulagu Chalichathu, a tangy, spicy condiment made from shallots, bird’s eye chillies, tamarind, salt, and coconut oil. It’s a rustic and flavourful pairing!

Storing Cooked Tapioca

In the Refrigerator:

    Once you’ve cooked your tapioca, store any leftovers in the refrigerator. They’ll keep well for about 4-5 days in an airtight container. This is a great option if you're meal prepping or just want to have some ready to use for your next dish!

In the Freezer:

Cooked tapioca can be stored in the freezer for about 1 to 2 months. To ensure it stays fresh:

• Cool the cooked tapioca completely before freezing.
• Store in an airtight container or freezer-safe bag, removing as much air as possible to prevent freezer burn.
• Label the container with the date so you know how long it has been stored.

    When you’re ready to use it, simply thaw in the refrigerator or reheat directly from frozen, depending on your recipe.

 

Steamed Tapioca with Mulagu Chalichathu

Tapioca with Fish Curry

Stir-fried Tapioca

Tapioca Biriyani

Tapioca & Beef Curry

Tapioca Murukku

Tapioca Vadai (Fritters)

Steamed Tapioca in Coconut Milk

Kuih Sago Rose

Sago Payasam

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*Food Safety Tip: How to Safely Prepare Tapioca

Tapioca, like other root vegetables, naturally contains cyanogenic glycosides, compounds that can release hydrogen cyanide when consumed raw. While the amount of cyanide in tapioca is minimal, it is essential to handle it properly to ensure it's safe for consumption.

Follow these steps to reduce any risk and safely prepare tapioca:

• Peel and Wash Thoroughly: Start by peeling the tapioca roots. This step is crucial, as the skin contains the highest concentration of toxins. After peeling, wash the tapioca under running water to remove any residual toxins.
• Soak Overnight: For extra precaution, soak the peeled tapioca in water overnight. This helps leach out any remaining toxins. After soaking, discard the water.
• Rinse Again: Give the tapioca another good rinse before cooking. This step ensures that any residual toxins are washed away.
• Cook Properly: When cooking tapioca, ensure there is enough water to cover the roots. Once cooked, discard the water. This ensures that any residual toxins are eliminated in the cooking process.

By following these steps, you can safely enjoy tapioca and its many delicious preparations without worrying about any harmful toxins.

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*Why Does Tapioca Contain Cyanide?

Tapioca contains cyanogenic glycosides, which are natural compounds found in many plants. When tapioca is cut or processed, these compounds break down into hydrogen cyanide. However, the cooking and soaking process significantly reduces the cyanide content, making it safe to consume.

So, as long as you follow these simple food safety tips, you can enjoy tapioca without concern!

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TAPIOCA STIR FRY / KAPPA ULARTHIYATHU

Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO COOK TAPIOCA STIR FRY / KAPPA ULARTHIYATHU

INGREDIENTS:

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

    It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

• Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
• Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
• Chakka Pradhaman/Chakka Appam/Kumbilappam/Chakka Ada/ Chakka Varattiyathu/Chakka Puttu etc., from fully Ripe & Sweet Jackfruits.
• Chakka Kuru Mezhukkupuratti/ Jack fruit Seeds Thoran/Chakka Kuru Manga Curry etc., out of Jack fruit seeds.
  

    So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it.  Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own.  It was always done by my husband, who happened to be busy, couldn't extend a helping hand.  So, as they say, there's always a first time - I got into action and with all effort and preparation.  In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.

JACK FRUIT

    My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve.  Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu.  Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery.  It is a kind of preserve which could last for up to a year, if done properly.  Yet another Summer treat with locally available seasonal fruit.

    Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce.  And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season. 

For more JAMS/PRESERVES RECIPES, Click here...

Cuisine - Kerala, India
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 3- 31/2 Cups
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

For more RECIPES WITH JACK FRUIT, Click here... 
  

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

Jaggery - 11/2–2 Cups
Water - 3/4 Cup
Ghee - 2–3 Tablespoons
Cardamom Powder - 1/4 Tablespoon (Optional)
Dry Ginger Powder - 1/2 Tablespoon (Optional)

 

METHOD:

• Add Jaggery into the Water, boil this on a high flame for few minutes.
• Lower the flame and boil until the Jaggery syrup thicken slightly (honey like consistency).
• Then switch off the flame & strain for any impurities.
• Meanwhile, deseed and chop half the amount of Jackfruit pods into small pieces.
• Then grind the remaining jackfruit into a paste and keep it aside.
  
• In a heavy bottomed or a non-stick pan (preferably a bronze Uruli), gently pour in the Jackfruit paste & the Jackfruit slices and give a quick stir.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

• Cook this on a medium-low flame until all the water content in the Jackfruit paste is removed, and it is cooked through. Stir at regular intervals.
• Now, pour in the Jaggery syrup and cook this on a low flame.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

• Sprinkle Cardamom & Dry Ginger powder and give a quick stir.
  
• Stir it at regular intervals, scraping off the sides, and cook until the mixture turns thick.
• The idea is to dehydrate the mixture.  It would turn out into a Jam like consistency.

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

•  Pour in the Ghee and mix well. Let it sit on a very low flame for about 3–6 minutes.
• Once you get the desired consistency, switch off the flame and allow it to cool down.
• Ladle it out into clean and dry, sterilized jars.

 

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

NOTES:

• For best results, choose well ripen & fresh Jackfruit for making this Chakka Varattiyathu.
• Use a heavy bottomed or a non-stick pan, I prefer to cook this in a bronze Uruli.
  
• Care should be taken while boiling the Jaggery syrup along with jackfruit purée. The mixture tends to bubble and splutter. Keep out your hands at a safe distance while stirring the mixture.
• Add in the ghee once the Chakka Varttiyathu starts to thicken.  Otherwise, the Jaggery-jackfruit mixture absorbs ghee quickly, and you may need to add more ghee to get the desired consistency.  
• Adjust the amount of Jaggery to suit your sweet tooth.  I have used 11/2 Cups of Jaggery in this recipe. 
• Adding Cardamom & Dry Ginger Powder is purely optional.
  
• Store them in clean and dry, sterilized jars.
• Allow it to cool down completely before refrigerating.
• Stays good for up to a year. 
• For a traditional method of Canning, process the Jars using the hot water bath method for 10 minutes.
• You can also freeze Chakka Varattiyathu, but make sure to leave a little space at the top of the jar, as it expands in the freezer.
  
• Can cook Chakka Pradhaman, Chakka Ilayada, Chakka Unniyappam, Kumbilappan etc., with Chakka Varattiyathu.

 

KERALA STYLE BREAKFAST MENU

    When it comes to a Breakfast from down South of Indian subcontinent, rice based dishes takes the arena.  And when we speak about Kerala Style Breakfast it mostly consists of dishes like Puttu, Appam, Idiyappam, Pathiri etc.,  Looking deep into the dishes, almost all the above dishes are made with Rice or Rice Flour.  And you can see a variety of side dishes compatible with these dishes.  We can see a wide range of vegetarian and non-vegetarian curries/side dishes served along.  

    If widely known are the above, then a common man's daily routine starts with a bowl of Kanji/Gruel.  Particularly Pazhankanji/Pazhayasadham( a day-old rice, soaked overnight), is a common breakfast dish.  Though a dish incorporated to ensure 'NO WASTAGE' during olden days, where there were no refrigerators - the taste and nutritious value of the dish has made it a must-have breakfast for the hard-working peasants to keep up with their daily toil. 

    While talking about the above, I indeed have to mention Tapiocas, which are also a staple in Kerala.  Steamed Tapiocas served with a condiment called Mulagu Chalichathu, or served with spicy Fish Curries(Kappayum Meenum) or Beef curries, Kappa Puzhukku, Kappa Udachuthu all come into the list of a simple Kerala Breakfast Menu.  Though Tapiocas were confined within Kerala Kitchen for a long while, it is now brought forward into the limelight by the all-time popular Kallu Kada(Toddy shops) which caters the local hooch. It has become so popular that it is now, a must-serve menu in most of the Kerala restaurants.

    So a wholesome Breakfast is what's a norm around the world and Kerala Cuisine has not failed to incorporate it in its healthy concept. This Menu is a wonderful combination of all nutrients with a perfect balance.  While pondering deep into the traditional cooking, menus have followed a strict regime with a combination of Carbohydrates, Protein, Vitamins and Minerals.  And the great Puttu served with Kadala Curry/Green Moong Bean Curry and Bananas in deep sense fits into the chart as perfectly as it is.

    This Menu is one quick combination of Kerala Style popular Tiffin Item Puttu which suits well to be catered for a Breakfast or a Dinner. Puttu is traditionally served with Kadala Curry which is made with Black Chickpeas.  Another combination is a curry prepared with Green Moong Bean.  Though, these are the Vegetarian versions of combinations predominant in a Kerala Kitchen, they do serve a variety of Curries to go along with Puttu.  And least to mention Bananas or Steamed Nendhra Pazham which goes wonderfully well when mashed and eaten with Puttu.  Last, but not the least, serve a Nadan Pappadam whatsoever the Curry or side dish you serve along with Puttu.  Puttu, Kadala Curry/Cheru Payar Curry, Pazham & Pappadam comprise a divine combination, uniquely made in God's Own Country.

KERALA STYLE BREAKFAST MENU

     The Menu in this post consists of Puttu, Kadala Curry, Cheru Payar Curry, Pazham and Pappadam.  And it is served along with a wonderful glass of Chaya(Tea) or Coffee.  A simple Kerala Style Breakfast Menu, which can easily be fixed with simple planning & preparations.

     The aroma of Puttu and Kadala Curry always takes me into a nostalgic lane filled with memories of tastes, flavours and places.  I can proudly say only a Malayalee or a Puttu lover can appreciate the real taste of Puttu.  I have heard quite a number of people saying, how to eat this Puttu, then obviously they haven't eaten this dish before or doesn't know the real knack of eating it - Eating in a Nadan Style. Ya, as such Puttu is a bit dry dish, but the meticulous method of perfecting the rice powder reflects a lot in soft textured Puttus.  But when Puttu combined with its perfect match Kadala Curry/ Green Moong Beans Curry /Bananas, it turns out to be a delicacy.  Serve a Nadan Pappadam along with the menu for a complete Kerala Style Breakfast. 

    So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in a Kerala Restaurants. Let me list it down in that style...

KERALA STYLE BREAKFAST MENU

For more TIFFIN ITEMS, Click here...

KERALA STYLE BREAKFAST MENU

PUTTU

PUTTU

CHERATTA PUTTU

KADALA CURRY

VARUTHARACHA KADALA CURRY

KADALA CURRY WITH THENGA KOTHU

NADAN KADALA CURRY

VELLA KADALA KURUMA

     Kadala Curry or Black Chickpeas Curry can be prepared in many ways and especially when it comes to being served along with Puttu, Nadan style Kadala Curry would be the best choice.  This is an authentic Kerala style curry prepared in Coconut Oil.  Each Kerala kitchen has its own recipe when it comes to Kadala Curry, and it is catered in many variations too. I usually make Kadala Curry with Thenga Kothu, Varutharacha Kadala Curry, Nadan Kadala Curry or Kadala Kuruma for Puttu.

For CURRIES WITH CHICK PEAS, Click here...

    You can also serve non-vegetarian curries like Chicken/Mutton Kuruma, Nadan Chicken/Mutton Curry, Varutharacha Chicken/Mutton Curry, Beef Ularthiyathu, Beef Roast, Beef Vindaloo etc.,

CHERU PAYAR CURRY

CHERU PAYAR CURRY

    A curry with Green Moong Bean is yet another common curry served along with Puttu, but of course only next to Kadala Curry.  Colloquially called Cherupayar Curry is yet another nutritious and tasty curry which goes hand in hand with Green Moong Bean/Pachai Payar/Cheru Payar.  It is a quick fix recipe and the only time-consuming process is soaking the Green Moong Bean.

For Dishes with GREEN MOONG BEAN, Click here...

PAZHAM/BANANA/STEAMED BANANA

BANANA

STEAMED BANANA/NENDHRA PAZHAM PUZHUNGIYATHU

    Mash up a Banana, mix it up with Puttu and there you go with a divine combination.  Kerala Nadan Palayam Kodan, Njali Poovan, Rastali, Moris, Kadhali or the ultimate Kerala's one and only Nendhra Pazham are all good varieties of Bananas served along with Puttu in Kerala.  Go along with your favourite variety of Pazham locally available for an ultimate experience of Nadan Style of Eating Puttu.  And yet another best side dish is Steamed Nendhra Banana.

For a detailed recipe on HOW TO STEAM BANANAS, Click here...

PAPPADAM

KERALA NADAN PAPPADAM

To complete this breakfast menu, serve a Kerala Nadan Pappadam along with all these dishes.

CHAYA(TEA)/KAPPI(COFFEE)

CHAYA/TEA

KAPPI/COFFEE

    Finish this Kerala favourite Breakfast Menu with a hot cup of Chaya/Tea or a Cup of Coffee for an ultimate experience. Locals prefer Kattan Chaya or the humble Black Tea to finish off this elaborate Breakfast.

For a detailed Recipe on HOW TO MAKE TEA, Click here...

KERALA STYLE BREAKFAST MENU

    Puttu, Kadala Curry or Cheru Payar Curry, Pazham & Pappadam is one combination of Dishes commonly served for Breakfast in Kerala.  And sure there are many more combos like Appam & Stew/Mutta Roast, Pathiri & Erachi Curry, Idiyappam & Stew/Mappas, Kappayum Meenum( a day old Fish Curry) etc., with a nadan touch and will publish them in future. Still there exists a few households which sticks to humble breakfast norms serving Pazhangkanji(Pazhaya Sadham) or Choodu Kanji, Payar, Chammanthi & Chutta Pappadam for Breakfast. 

    They do serve dishes like Idli, Dosa, Upma, Puri & Chapatis too for breakfast, but after all, these dishes comes with an influence from the neighbouring states. So if it's uniquely Kerala Nadan Bakshanam, then the local favourite is always, Puttu, Kadala Curry/Payar Curry, Pazham and Pappadam.