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Jackfruit, also known as Kathal, is a classic fruit that is popular in Indian households. Jackfruit is high in fibre content and has a unique meat-like texture, which allows it to become a perfect substitute for those who do not prefer chicken. This plant-based alternative has many benefits, like being gluten-free, helping to improve heart health, being good for skin, and many more.
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Jackfruit is versatile in nature and included as a key ingredient for various dishes that are both sweet and savory. From Karnataka’s halasina kayi palya to Kerala’s chakka varatti, it is used in many traditional recipes. This article explores the seven South Indian dishes made with jackfruit and highlights their distinct taste that they offer. Below is the guide:
Halasina Kayi Palya
Halasina Kayi Palya is the classic dish of Karnataka. It is made with tender jackfruit, which is diced into small pieces, and cooked with a fusion of spices, curry leaves, and coconut. This authentic dish is enriched when seasoned with cumin, turmeric, and mustard seeds, which result in an aromatic, savoury, and sweet taste. It goes well when served with steamed rice and rotis.
Chakka Pradhaman
Chakka Pradhaman is a delectable, sweet pudding that has its origins in Kerala. This creamy pudding is made from ripe jackfruit, which is cooked with coconut and jaggery and flavoured with cardamom powder. It can be served hot, warm, or chilled as a dessert, where the caramel flavour of jaggery enhances the taste of this sweet dish.
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Jackfruit Sambar
Jackfruit sambar is a delightful twist on the classic South Indian sambar. This curry features tender jackfruit pieces cooked with toor dal, a blend of spices, and tamarind. It is tempered with curry leaves, mustard seeds, and crushed garlic. The fibrous texture of jackfruit makes this sambar hearty and satisfying. This unique variation pairs perfectly with dosas and rice.
Also Read: 8 South Indian Dishes That Feature Jaggery
Kathal Biryani
Kathal biryani also jackfruit biryani, is a good substitute for chicken biryani. This vegetarian biryani is made with marinated jackfruit pieces, classic basmati rice, and a fusion of spices like cloves, cinnamon, and cardamom. Before cooking, it is first sauteed with tomatoes, onions, and other aromatic spices, then layered with rice and cooked on low flame. The dish at the end results in the rich fragrance of biryani, which replicates the non-vegetarian biryani. You can garnish the biryani with crispy brown onions, which boosts its flavour.
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Jackfruit Dosa
Jackfruit dosa is a gluten-free South Indian dosa, which is made with ripe jackfruit pulp and rice batter. It is a sweet and savoury combination that is loved by jackfruit enthusiasts. The dosa has a soft and spongy texture with a hint of sweetness from the jackfruit. It is best served with coconut chutney or jaggery syrup for a delightful breakfast or snack.
Bikkand Thadsayilele
Bikkand Thadsayilele is a traditional curry from Konkani cuisine in South India, made with jackfruit seeds. This dish combines the unique flavours of spicy red chilly powder, tangy tamarind juice, and aromatic garlic. The seeds are thinly sliced and cooked in coconut oil until soft. It’s best enjoyed with rice or Neer dosa.
Chakka Varatti
This is a jackfruit preserve popular in Malayalee cuisine. The seeds are removed, and the jackfruit flesh is cut into small pieces, then cooked with jaggery and ghee until it reaches a jam-like consistency. This dish, resembling both a halwa and a preserve, is served as a dessert or spread on warm, freshly made appams or dosas.
