It feels good to be back into blogging. The past few months had been a bit too hectic for me that I decided to take a break from blogging. I was really touched when some of my readers reached out enquiring . A heartfelt thanks to all of you for your love and support.

Couple of months back, a representative of emalhar.com had reached out to me. They wanted to send a sample for me to try out. Before going into the product, let me shed light to what emalhar is all about. It is an e-commerce platform created by a few like-minded people who wanted to give something back to the society in their own small way.
The platform provides an opportunity to artists, artisans, women entrepreneurs, or physically challenged individuals from all backgrounds, who need an easy access to the outside world. Through this window, the creator can earn the entire revenue of their product without the involvement of a third party.
Emalhar sent me 2 packets of dehydrated jackfruit to try out. Being from Kerala, I have had my fair share of exposure to raw and ripe jackfruit, but dehydrated jackfruit was something new to me. I had decided to make the traditional Chakka Vevichathu/ Puzhukku using the dehydrated jackfruit, although I knew I was taking my chances.
All my apprehensions were off the window when I tasted the end product. However I wanted to hear J’s opinion as well. I served the dish with Meen vevichathu (Kerala Style Fish Curry). Thankfully, he loved it so much that he had extra helpings. He was surprised to know that this was made of dehydrated jackfruit. What he loved the most about the dish was the smoky flavour.
What I loved the most about the product is that it takes very little time to cook the dish.

emalhar offers more than 40 varieties of jack fruit products. You can buy the products here.
Here’s a picture of the product I received.

Print Recipe

Chakka Vevichathu/ Chakka Puzhukku with Dehydrated Jackfruit

Chakka Vevichathu using dehydrated jackfruit saves considerable time and tastes as good as the dish made with fresh jackfruit. The smoky flavour of the dehydrated jackfruit gives an extra punch. Serve with Kerala Style Fish curry or any accompaniment of your choice.

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 200 gms Dehydrated Jackfruit
• to taste Salt
• 1/2 teaspoon Turmeric powder

To be Ground Coarsely

• 3/4 cup Grated Coconut
• 2-3 green chillies
• 1/2 teaspoon Cumin seeds
• 3-4 Garlic cloves

For the Tempering

• 2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• a few Curry leaves
• 2 Dried red chillies
• 3-4 Sliced shallots

Prep Time 10 minutes Cook Time 20 minutes Passive Time 1 hour Servings people Ingredients 200 gms Dehydrated Jackfruit to taste Salt 1/2 teaspoon Turmeric powder To be Ground Coarsely 3/4 cup Grated Coconut 2-3 green chillies 1/2 teaspoon Cumin seeds 3-4 Garlic cloves For the Tempering 2 tablespoons Oil 1/2 teaspoon Mustard seeds a few Curry leaves 2 Dried red chillies 3-4 Sliced shallots

Instructions

1. Soak the jackfruit in water for at least an hour.

   
2. Drain the jackfruit .

   
3. Put in a pressure cooker and add 3-1/2 cups water.

   
4. Add salt and turmeric powder and mix well.

   
5. Cover and cook on high heat till the jackfruit is cooked through. (appx 3 whistles)

   
6. Coarsely grind the coconut, green chilli, cumin seeds and garlic cloves along with a little water. Keep aside.

   
7. Add the ground mixture to the cooked jackfruit and mix well. You may add a little water if the mixture is too dry.

   
8. Cook till the mixture comes to a boil.

   
9. Switch off heat
10. Heat oil in another pan.

    
11. Add the mustard seeds.

    
12. Add the shallots, curry leaves and red chillies and fry till the shallots turn golden brown. Switch off heat.

    
13. Pour the tempering over the jackfruit mixture and mix well.
14. Serve hot with Fish curry or any accompaniment of your choice.

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