How to make Jackfruit Puzhukku -

A Kerala specialty of raw jackfruit in split green gram and coconut gravy

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw jackfruit (कच्चा कट्ठल), Rice (चावल)

Cuisine : Kerala

Course : Main Course Vegetarian

For more recipes related to Jackfruit Puzhukku checkout Jackfruit Kerala Curry, Kerala Jackfruit Curry, Kathal Kofta Curry- Sk Khazana. You can also find more Main Course Vegetarian recipes like Methi Kela Bhaji Singhada aur Hare Matar ki Subzi Aloo Gobhi Goan Potato Cashew Curry

Jackfruit Puzhukku

Jackfruit Puzhukku Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jackfruit Puzhukku Recipe

  • Raw jackfruit 12-16 segments

  • Rice 1 teaspoon

  • Coconut,scraped 1 cup

  • Split green gram skinless (dhuli moong dal) 1/2 cup

  • Red chilli powder 1/2 teaspoon

  • Whole dry red chillies 4

  • Salt to taste

  • Coconut oil 2 tablespoons


Step 1

Choose large jackfruit segments, which are not fully ripe. De-seed and cut into two or three pieces. Soak rice with half the scraped coconut and grind lightly.

Step 2

Broil moong dal in a kadai for a couple of minutes, cool, wash and boil in two cups water till soft and completely cooked. Add the jackfruit sections and continue cooking.

Step 3

Add red chilli powder, red chillies broken into two and salt. Stir well. Add the remaining scraped coconut and coconut paste to the vegetable.

Step 4

Simmer till it thickens. Drizzle coconut oil on this. Remove from heat and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.