Gujje/Tender Jackfruit Palya

3

03.3.14

Gujje/Tender Jackfruit Palya

 

I spent a couple of weeks in my parents’ house and I was on a tender jackfruit binge. Tender jackfruits are in season for just a couple of months. I try my best visit my hometown during this season and eat all my favorite dishes at least once. While I was at home I tried to document some of these. There are several more tender jackfruit dishes that I am yet to blog but for that I’ll have to wait for next year.

 

Gujje/Tender Jackfruit Palya

 

Gujje Palya is tender jackfruit stir fried with a few South Indian spices and lots of fresh coconut.  It’s the most common way to cook tender jackfruit and definitely one of the tastiest too. There are quite a few variations of tender jackfruit palya and the one I am blogging today is the kind where the jackfruit is shredded instead of being cut into cubes.

 

Gujje/Tender Jackfruit Palya

 

Note:

This dish I quite heavily spiced so even if the jackfruit is not the freshest, it cans till taste pretty good.

Make sure the jackfruit is very tender to be able to shred it this way for the stir-fry.

I am sure even canned jackfruit can work fairly well in this recipe.

This palya tastes best with some hot rice and a dollop of ghee/clarified butter.

 

Gujje/Tender Jackfruit Palya

 

Ingredients:

  • 4 cups of jackfruit pieces,
  • 3-4 tbsp coconut oil
  • ½ tsp black mustard seeds
  • 1 tsp husked black gram
  • 2 dry red chilies
  • 3-4 springs of curry leaves
  • ½ cup of freshly grated coconut
  • 1-2 tsp red chili powder
  • 2-3 tbsp of jaggery powder
  • 2 inch long piece of dried tamarind
  • ½ tsp turmeric powder
  • salt to taste

 

Boil the jackfruit pieces with tamarind, turmeric and salt to taste. Let the jackfruit get cooked till it’s soft but still chewy. It should hold it’s shape well and not fall apart when smudged between your fingers. Drain all the cooking water, discard the tamarind piece and let it cool completely. After it comes to room temperature, shred it with your fingers.

Heat oil in a pan and add the mustard seeds. When they start to splutter, add the black gram and lower the flame. Fry till the black gram turns slightly golden.  Add the dry red chilies and curry leaves. After frying for a couple of seconds add the coconut, chili powder, jaggery and a little bit of salt. Fry the mixture for a minute and add the shredded jackfruit. Toss for everything to combine. Taste the palay and adjust the salt/chili/jaggery as required.

Serve hot with rice.

 

 

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