It’s the season of jackfruit, and I try to prepare all possible dishes that I can make with jackfruit. At the start of the season, we get the tender jackfruit, which is also called kadgi, this is even before the seeds are formed.
A lot of dishes are prepared with tender Jackfruit like the gassi, upkari, pickle, chakko which is a GSB Konkani speciality. I have previously posted the recipe for this.
This time I thought of preparing another variant dish with the tender jack that is jackfruit palya. To give you a small intro to this dish, this is a brahmin preparation. My mom is a native of Shimoga and one of her neighbours had cooked this dish, while I was a little girl and mom writing down the recipe with her sister as she was preparing this dish. I still do remember that day! From then I always asked my mom to prepare this dish during this season.
I have previously shared with you the recipe for Kadgi Chakko [ Raw Jackfruit Sukka – Kadgi Chakko Authentic Konkani Style ] which looks similar after the preparation, but both the dishes have a different and unique taste.
Tender Jackfruit Recipe | Halasina Kayi Palya | Raw Jackfruit Palya | Gujje Sukka Recipe
Coming to the tender jackfruit recipe, this is prepared with mustard, Coconut, red chillies, jaggery and tamarind. The cutting of the jackfruit is a bit of messy work. Apply some oil on your palm and the cutting knife to make your job easy, neat and tidy as jackfruit contains a lot of sticky gum. Once you are done with the cutting, hold the knife on a candle or gas stove. The gum starts to melt. Immediately wipe it off with a tissue or newspaper.
This dish is dry and a good accompaniment with rice and Dal
Mangalorean Special Tender Jackfruit Recipe | Halasina Kayi Palya | Raw Jackfruit Palya | Gujje SukkaCourse: MainCuisine: MangaloreanDifficulty: Medium
In this tender jackfruit palya recipe, tender jackfruit is cooked with coconut, red chillies, jaggery, mustard and tamarind. This dish is dry and flavourful.
- For cooking Tender Jackfruit
1 tender Jackfruit (small)
Lemon size tamarind (Soak and squeeze the pulp)
Salt to taste
¼ cup Jaggery
- For grinding
2 cups Coconut
6 Red chillies
2 tsp Mustard
- For Tempering
Oil 2 tbsp
1 tbsp mustard
2 sprigs curry leaves
2 tsp urad dal
½ tsp turmeric powde
- Apply oil to the cutting knife so that the gum does not stick to it. Apply some oil to your palm.
- Cut the outer peel and the inner core and cut the jackfruit into large pieces.
- Add these pieces to the cooker along with ingredients mentioned for cooking jackfruit. Add water just to immerse the pieces
- Cook for 1 whistle.
- If excess water is left cook for some time till all water is absorbed. So it is advisable to add very little water while cooking.
- Using a pestle smash the jackfruit pieces.
- Preparing the masala
- Add coconut, red chillies and mustard to the mixer grinder and grind it coarsely without adding water.
- For the Tempering
- Heat oil in a cooking vessel.
- Add oil, once heated add mustard and Urad Dal. Add curry leaves.
- To this add the coarsely ground masala, turmeric powder and fry for 2 minutes.
- Add the crushed tender jackfruit. Mix and cook for 2 minutes.