Palamusu Chukka | Plant Based Meat Substitute | Raw Jackfruit Fry

palamusu chukka | raw jackfruit fry - a plant based meat substitute which tastes similar like mutton when cooked in the right way. I made this palakkai varuval using the same method as the mutton chukka recipe.

What is palamusu varuval?

Tender jackfruit cooked like mutton chukka. I have added potato and cashews to enhance the taste. This palamusu varuval is a very simple method using kuzhambu milagai powder. I haven't added any other spices. So that it's very simple to follow even bachelors can make it.

This tender jackfruit is available only in a particular season. Here in Singapore we are getting this palamusu from the month of july. I heard the frozen one is available in all seasons in some countries. I have not tried the frozen ones. But the fresh ones taste excellent. So my suggestion is to make it while in season 🙂

What can I do with small jackfruit?

We can make many varieties of recipes using tender jackfruit.For example we can make delicious kathal biryani using palamusu. Which tastes similar to mutton biryani.Also we can make palamusu thoran. These are the famous recipes but the list never ends here 🙂

How long boil raw jackfruit?

It will take a minimum of 15 minutes to cook the raw jackfruit in an open pot. If you pressure cook the palamusu, allow it to pressure cook for two whistles.

Variations:

Using coconut : you can make this chukka recipe using coconut paste also. If you want to try that, grind ¼ cup of shredded coconut along with fennel seeds and add the paste while adding the marination.

Do not over cook : do not overcook the jackfruit, cooking 75% is enough,remaining should be cooked along with marination.

Salt & spice : adjust the salt and spice for your taste.

Ingredients: To season :

video recipe for palamusu chukka:

How to make palamusu varuval:

1. Wash and remove the thick stem from tender jackfruit (young jackfruit) and chop into medium sized pieces.
2. Peel potato skin off and chop into pieces.
3. By adding enough water to boil both palamusu and urulai kizhangu , add turmeric powder and salt to it.
4. Cook covered for about 10 minutes or more depends on checking the consistency whether the jackfruit is soft.
5. Once done, drain the water and transfer to the mixing bowl.
6. Add kuzhambu chili powder, mix and marinate for 10 minutes.
7. Now heat a kadai, add oil and season with cardamom, cinnamon,bay leaf and star anise one by one.
8. Add finely chopped onions and curry leaves. Saute for a minute and then add ginger garlic paste.
9. Stir until the raw smell fades off.now add tomatoes and sprinkle some salt.
10. Cook until the tomatoes are soft and mushy.
11. Add marinated jackfruit and potato,cashews and needed salt.
12. Cook until the water completely absorbs. Saute in low flame.
13. Once done add coriander leaves and turn off the flame

stir fry recipes:

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