FOODIE SPECIAL .......................THE `JACK' OF ALL FRUITS IS HERE

THE `JACK' OF ALL FRUITS IS HERE





The jackfruit season is here and most of us would love to take a bite of the luscious ripe golden pods. But be it ripe or raw, most South Indians no doubt, are adept at making innumerable varieties of jackfruit delicacies. from it. From adding it to milkshakes, fruit salads and pickles, and even making curries both vegetarian and non-vegetarian, the jumbo fruit in its ripened and raw form can be used as a versatile cooking ingredient.

Called chakka in Malayalam, the community is known to have food festivals centred around this fruit.

Although it is the traditional chakka puzhukku that seems to be the fast-moving dish, new items like chakka pakoras, chakka uniappam, chakka chiratta puttu, chak ka ada pradhaman and chakka mula ari payasam have many takers. There are also the sweet ripe fruit in packets for sale.

That's not all. It's not surprising to find jackfruit dishes getting a modern twist. So, a jackfruit squash, pickle, chutney powder, jam and halwa no longer comes as a big surprise to food buffs ! And if it's summer, nothing works better than an ice cream or milkshake to beat the heat and the young and the old alike are making a beeline for the seasonal fruit ice cream and jackfruit milkshakes served with different toppings.

So, this summer try your hand at cooking the fruit, the South Indian way .

CHAKKA FRUIT SALAD

Ingredients: Jackfruit pods, cut into slices Diced apple Pomegranate Seedless grapes (green or black) Sliced banana Sweetened condensed milk Cherries, for topping Directions: In a bowl, combine the sliced jackfruit pods, grapes, apple, pomegranate seeds and bananas.Transfer to a serving bowl and top it with condensed milk and cherries.

CHAKKA PAKORAS

Ingredients: Jackfruit fritters, finely sliced Chillies, chopped finely Curry leaves Ginger, chopped finely Gram flour Salt to taste Oil, for deep frying Directions: Take sliced jackfruit fritters in a large bowl. Add gram flour, chopped ginger, curry leaves, chopped green chillies and salt.Mix well using spoon and water around ¼ th cup for consistency .Keep aside for five minutes. Heat oil in a pan and take a small portion of the mixture and gently drop 3-4 small fritters into the oil and deep fry until they turn golden brown.

Shruti Karthikeyan

ET21MAY15