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Thread: Jack fruit

  1. #1
    ebsmanibalki is offline Amateur
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    Jack fruit

    How to cut a jack fruit ;: Jackfruit is the largest tree-borne fruit in the world, reaching 80 pounds in weight and up to 36 inches long and 20 inches in diameter. The exterior of the compound fruit is green or yellow when ripe. The interior consists of large edible bulbs of yellow, banana-flavored flesh that encloses a smooth, oval, light-brown seed. The seed is 3/4 to 1-1/2 inches long and 1/2 to 3/4 inches thick and is white and crisp within. The fruit has a thick pale green rind with thousands of sharp hexagonal spines. When the fruit is ripe, it contains a lot or little juice depending on the species. Once cut open, the interior yields dozens of individual golden yellow pulps. The meat of the pulp covers a large brown pit. The pit can be boiled and eaten as well.The fruit is huge, seldom less than about 25 cm in diameter. Even a relatively thin tree (circa 10 cm) can have huge fruits hanging on it. The fruits can reach 36 kg in weight and up to 90 cm long and 50 cm in diameter. The jackfruit is the largest tree borne fruit in the world.
    The sweet yellow sheaths around the seeds are about 3-5 mm thick and have a taste similar to pineapple but milder and less juicy.
    [ JACKFRUIT ::THE LARGEST TREE BORN FRUIT,GENERALLY WEIGHS20 TO 30 KGS AND ABOUT 36 INCHES LONG AND 20 INCHES DIAMETER.I MAY SAY THE FRUIT IS THE MOST PROTECTED ONE,LIKE THE BLACK COMMANDOS SECURITY FOR VIPS.THE FRUIT SKIN OR RIND WITH A NUMBER OF SHARP HEXAGONAL SPINES GIVES YOU INSTANT WARNING THE MINUTE YOU CARESS YOUR HAND OVER ITS OUTER SKIN. THE CUTTING OF THE FRUIT REQUIRES THE EXPERIENCE AND SWIFTNESS OF A DOCTOR USING HIS SCALPEL AT THE OPERATION TABLE.THE MINUTE IT IS CUT OPEN,YOUR HANDS ARE STUCK ON TO THE SURFACE WITH A WHITE STIKY SUBSTANCE,AND TO GET YOUR FINGERS OUT OF THIS MESS IS AN HERCULEAN TASK. TO AVOID THIS PREDICAMENT TO SOME EXTEND YOU APPLY SOME OIL COCANUT OR SESAME,TO YOUR FINGERS AND HANDS. NOW THE OPENDED SEGMENTS OF THE FRUIT CONSISTS OF A NUMBER OF INDIVIDUAL FRUITS IN BULB FORM,AND THESE ARE PROECTED BY A WHITE SHEET OF HARDCORE SUBSTANCE WITH THE STICKY MESSY GLUE SPRED ALL OVER THE TOP OF THE FRUITS.TO REACH THE FRUITS YOU HAVE TO CUT OPEN THIS WHITE STICKY SHEET.AS THOUGH THIS PROTECTION IS NOT ENOUGH EACH INDIVIDUAL FRUIT IS COVERED BY YELLOW FILMY STRIPS WHICH WE CALL”CHAKINI’IN MALAYALAM.NOW YOU WRENCH OUT THESE CHAKINIS AROUND THE INDIVIDUAL FRUIT AND GET HOLD OF THE THE FRUIT. WAIT !! WAIT !! IT IS NOT YET OVER.THE MINUTE YOU CUT THE FRUIT INTO HALF,THE SEED POPS OUT WITH ANOTHER STICKY FILMY BAG PROTECTING IT. YOU CUT THIS UMBLICAL CHORD ALSO AND THEN ONLY YOU CAN SAFELY CATCH THE ELUSIVE FRUIT IN YOUR HANDS.
    DIFFERENT PREPARATIONS FROM JACK FRUIT:::WHEN THE FRUIT IS AT ITS YOUNG AGE,WHICH WE CALL IDI CHAKKA,THIS CAN BE USED TO MAKE PROIYAL,THORAN OR KOOTU. IN SEMI RIPE STAGE YOU CAN CUT THE FRUIT INTO STRIPS AND FRY IT IN OIL AND MAKE CHAKKA CHIPS OR VARUVAL.IN THIS CONDITION YOU CAN ALSO MAKE A SEMI SWEETISH KOOTU TO GO WITH YOUR RICE,SAMBAR,ETC.THE MOST IMPORTANT AND TASTY PREPARATION WHICH I LIKE THE MOST IS CHAKKA VARATTY// JACK FRUIT JAM A DELICIOUS COMBINATION OF BOILED JACKFRUIT PULP,JAGGERY AND GHEE.YOU CAN ALSO MAKE CHAKKA VARATTY PRADAMAN,A HIGHLY PALATE FRIENDLY KHEER OR PAYASAM,WHICH AGAIN CONSISTS OF CHAKKA VARATTY,JAGGERY AND COCANUT MILK BOILED TOGETHER TO PAYASAM OR KHEER CONSISTENCY..I WILL NOW DEAL WITH THE “MAKING OF CHAKKA VARATTY”.THE SEEDS ARE ALSO EDIBLE. YOU CAN CRUSH THE SEEDS TAKE THE OUTER SKIN,BOIL IT AND MAKE CHAKKA KOTTA PODIMAS,WITH COCANUT ETC., WHICH WILL GO AS SIDE DISH WITH YOUR SAMBAR RICE.
    CHAKKAVARATTY /// HOW IT IS MADE: THIS IS A VERY LABORIOUS AND STRENUOUS PROCESS WHICH REQUIRES LOT OF PATIENCE,STAMINA AND TIME.THE DE-ROBING OF THE FINAL INDIVIDUAL JACK FRUIT ITSELF AS I HAVE MENTIONED ABOVE TAKES AT LEAST COUPLE OF HOURS. NOW YOU CLEAN THE FRUIT,CUT THEM INTO STRIPS, AND BOIL IT IN A PRESSURE COOKER TILL THREE OR FOUR WHISTLES. TAKE OUT THE BOILED FRUITS AND ONCE THE HEAT IS REDUCED,GRIND THEM TO FINE PULP FORM IN YOUR MIXI. GENERALLY YOU WILL HAVE BETWEEN EIGHTY TO HUNDRED FRUITS IN ONE JACK FRUIT,SO THE GRINDING HAS TO BE DONE SEVERAL TIMES AT INTERVALS LEST THE MIXI MOTOR CONKS OFF.NOW YOU ARE READY WITH THE PULP. YOU TAKE A KADAI,QUITE A WIDE,OPEN ONE WITH DEEP BOTTOM.THE BOTTOM OF THE KADAI IS GENERALLY VERY THICK SO THAT THE PULP WHEN HEATED DO NOT STICK AND BURN.(IN OUR LINGO “ADIYIL PIDIKKAME IRUKKANAM”.KEEP THE KADAI ON MEDIUM FLAME IN THE GAS STOVE AND ADD THE JACK FRUIT PULP AND POWDERED JAGGERY. JAGGERY SHOULD BE ADDED IN SMALL LOTS. THE MIX GRADUALLY DILUTES ITSELF IN THE HEAT..IN THE FIRST STAGE THE CONSISTENCY OF THIS MIX IS AKIN TO DROPLETS OF MERCURY AND GRADUALLY THIS MIX THICKENS ITSELF AND ON THE SURFACE SMALL MOLTEN BUBBLES ERUPT AND DIS-INTIGRATE ONE BY ONE. THE PARTICLES FROM THIS MOLTEN BUBBLES WILL FLY LIKE SHRAPNELS AND SCALD AND BURN YOUR HANDS FACE, ETC., UNLESS YOU PROTECT YOURSELF WITH PROPER CLOTHINGS.THE THIRD AND FINAL STAGE,THIS IS THE MOST VITAL ONE WHERE YOU ADD GHEE LITTLE BY LITTLE AND AT THE SAME TIME YOU VIGOROUSLY AND CONTINUOUSLY STIR THE MIX(CALLED “ELAKKALFYING” IN OUR LINGO). WHEN YOU ADD GHEE THE MIX WILL NOT ACCEPT IT BUT WITH CONSTANT STIRRING THE MIX AND GHEE BONDING WOULD TAKE PLACE GRADUALLY AND THE CHAKKAVARATTY WILL GET SOLIDIFIED TO DOUGH LIKE CONSISTENCY. AT THIS STAGE YOU CAN PUT OFF THE STOVE,AND AFTER SOME TIME THIS CHAKKAVARATTY CAN BE TRANSFERRED TO EVERSILVER AIRTIGHT CONTAINERS.THE OUTCOME OF YOUR HARD LABOUR IS ONE OF THE MOST TOUNGE TINGLING,JUICY,SWEETISH JACKFRUIT JAM CALLED CHAKKAVARATTY.YOU CAN GULP IT AS IT IS,USE IT AS BREAD SPREAD OR SPREAD IT OVER ROTI OR DOSA AND EAT. FOR ME THE MOST ENJOYABLE METHOD OF CONSUMING THIS GODSEND JAM IS TO TAKE A SPOONFULL ON TO THE PALM OF YOUR HAND AND GRADUALLY LICK IT TAKING YOUR OWN SWEET TIME!!
    WARNING NOTE:THE HARD LABOUR AND CONSTANT STIRRING INVOLVED WOULD CONSUME BETWEEN 6 TO 8 HOURS OF YOUR TIME,AND WHEN YOU FINISH YOUR BODY AND ARMS WOULD FEEL AS IF YOU HAVE,BY THE SKIN OF YOUR TEETH, ESCAPED FROM THE ELONGATED TENTACLES OF AN OCTOPUS.”JAAN BACCHAAYE LAKHON PAAYE
    ELAPULI BALKI SUBRAMANIAM/ebsmanibalki@yahoo.com KERALA TAMBRAM CATERING.

    JACKFRUIT JAM PAYASAM OR KHEER
    CHAKKAVARATTY PRADHAMAN

    INGREDIENTS

    • Jackfruit Jam(chakka varatty) 150 to 200 gms
    • big size coconut 2 nos
    • Jaggery flakes (as required)
    • Ghee two table spoons to fry small coconut pcs.

    Method

    Run the grated coconut in the mixi for few second and extract 1st concentrate of coconut milk.Likewise extract 2nd and 3rd concentrate of milk adding little water to the grated cocanut.

    Add jackfruit jam to the 3rd concentrate of milk and dissolve the jam completely in the milk using your hands.Boil this mix in a non stick kadai or vessel for a few minutes.Then add the 2nd milk concentrate and also jaggery flakes to your required sweetness and let it boil for a few more minutes till the mix thickens.Remove from fire and add the first concentrate of milk and stir for a few seconds. Heat ghee and fry the small coconut pcs till it becomes yellowish in colour and add to the payasam. YOUR DELECIOUS LIP SMATTERING JACK FRUIT JAM PAYASAM/CHAKKA VARATTY PRADHAMAN IS READY!!

    From EB SUBRAMANIAM,/KERALA TAMBRAM CATERING
    MITHILA,FLAT NO.2,GROUND FLOOR,
    46 ABHIRAMAPURAM 3RD STREET, ALWARPET,
    CHENNAI 600 018. PHONE 044 42108777
    EMAILS: ebsmanibalki@yahoo.com/nainamarabus@hotmail.com
  2. #2
    kunjuppu is offline Veteran
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    coming from malabar, jacfruit is built into our psyche

    the sweetest ones are those that are reddish golden in colour, coming out of large trees.

    my grandmother used to tell me that in order to get the sweetest jackfruit, one should plant the seed, after a full meal, with vethla pakku red mouth so that this contentment is reflected in the fruits.

    i have not thought about this for over 50 years.

    amazing, what one post could trigger another's thoughts

    thanks balki.

    ps.. it is one of my biggest regrets: we cannot get fresh jackfruit in canada. though we can get fresh chakkakottai.
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    SuryaKasyapa is offline Senior Member
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    Quote Originally Posted by kunjuppu View Post
    coming from malabar, jacfruit is built into our psyche


    thanks balki.

    ps.. it is one of my biggest regrets: we cannot get fresh jackfruit in canada. though we can get fresh chakkakottai.
    An open welcome for a visit next summer to India, when we can serve you with nalla pazhutha chakka (jack fruit) Chakka varatty, chakka prathaman, (Idin..) chakka thoran, chakka mulagoshyam, chakka upperi, chakka varathathu, chakkakkottai podimaasu....etc etc...

    rekindle olden(golden) memories....

    welcome.
  5. All views expressed by the Members and Moderators here are that of the individuals only and do not reflect the official policy or view of the TamilBrahmins.com Website.
    If you are having a problem with a particular thread or user, please use the "REPORT POST" button beside the offending post to inform us or raise a complaint.

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