Chakka Puzhukku

Steamed raw jackfruit with coconut and spice

Prep Time 30 min
Cook Time 20 min
Serving Size 4
Recipe Type

Chakka Puzhukku is a traditional Kerala dish made from tender raw jackfruit, steamed and mashed with coconut and gentle spices. Prepared during the summer months and often eaten during Thiruvathira fasting days, it is nourishing without oil or grain. Rooted in seasonal cooking and ritual restraint, this dish reflects Kerala’s deep relationship with land, climate, and mindful simplicity.

Ingredients

10 pcs Chakka Chulagal (Raw jackfruit flesh)
5 pcs Shallots
8-10 Curry leaves
1/2 cup Grated Coconut
Salt to taste
1 tsp Turmeric powder
6 green chilli
1/2 tsp Cumin seeds
3 - 4 Tsp Coconut oil

Method

Crush the Coconut along with Cumin seeds, Shallots, Green Chilli, Curry leaves, Garlics and about 2 – 3 Tspns. water and keep it separately.
Remove the seeds and flowers, clean and cut them into round shapes.
In a pressure cooker, cook the chakka chula (rawjackfruit flesh) with about one cup of water and turmeric.
When it is cooked to a mash, add the ground coconut, green chilli with cumin seeds and green chillies to it and mix it well.
Cook them for about five minutes with a closed lid.
At the end, drizzle coconut oil atop the mash and that’s ready to be served.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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