Halasina kayi palya | Unripe jackfruit recipe
Easy south Indian unripe jackfruit recipe. Vegan and gluten free.
Equipment
- Heavy bottomed pan
Ingredients
- 4 cups Chopped unripe jackfruit 400 grams
- 1¼ cup Water
- ⅓ cup fresh/frozen grated coconut not dry desiccated
- ¼ tsp Turmeric powder
- ¾ tsp Indian red chilli powder or to taste
- Salt to taste
Hot oil seasoning/tadka/oggarane
- 1 tbsp Coconut oil
- ½ tsp Black mustard seeds rai/saasive
- 2 tsp Urad dal/Split black gram uddina bele
- ¼ tsp Cumin seeds jeera/jeerige
- 1 Dry red chilli
- 1 sprig Curry leaves
Instructions
- If using frozen jackfruit, one way to thaw it is by moving it from freezer to refrigerator the day before cooking. Another quicker way is to remove the pack from the freezer and soak the contents in water for a few minutes until thawed.
- Chop unripe jackfruit into small pieces.
- In a heavy bottomed pan, heat oil on medium heat and add mustard seeds, urad dal and dry red chilli. When mustard splutters and urad dal turns golden add the cumin seeds. Next add the curry leaves.
- Add in the chopped unripe jackfruit, turmeric powder, red chilli powder, salt and water. Cover and cook on medium heat.
- When jackfruit is cooked, add in the fresh coconut and mix well. Cover and cook for two more minutes. Note: You may add more water if needed. Some like to add more water and cook jackfruit until it gets mushy.
- Serve with rice and a Mangalorean gravy to make a traditional meal.
Video
Notes
- Jackfruit can be thawed by moving the frozen pack from freezer to refrigerator the day before cooking. However, I use it directly from the freezer. To thaw, I soak the frozen jackfruit in water for a few minutes.
- Be sure to use mature 'unripe jackfruit' in this recipe, not ripe jackfruit or young jackfruit.
- Fresh coconut is available both fresh and frozen at Indian grocery stores.
- As palya can be made with both fresh and frozen jackfruit, 'Prep time' listed, does not include the time required to clean and prep a fresh jackfruit.