I don’t know whether there is a fruit bigger than Jackfruit in this world. Ripe jackfruit is very sweet and in Tamil Nadu, it is one of the traditional sweet fruits called as Mukkani [i.e. Maa (mango), Pala (jackfruit) and Vazhai (banana)]. In Tamil it is called as Pala Pazham and as Katahal in Hindi.
Tender or young or baby jackfruit is called as Palakkai in Tamil. Palakkai can be used to prepare some tasty dishes like Podimas, Cutlet. It is sold in bigger vegetable markets.
Preparing Palakkai for cooking is little messy as it has hard outer skin. It gives out sticky fluid like gum when it is cut. Let us see how to prepare it for cooking.
How Palakkai looks ?
How big is Palakkai ?
Weight: each weighs around 300 to 400 grams only.
Size: to compare the size, I have kept a fork by the side of Palakkais and photographed.
Now comes the method to prepare it for cooking.
- Apply any cooking oil in your hands and on the knife to avoid stickiness by the fluid given out by Palakkai when it is cut; hold it under a water tap to remove the fluid in running water.
- To avoid wastage, lightly scrap the skin as shown; colour changes fast as shown.
- Cut into pieces lengthwise as thin as possible.
- Further cut into pieces as shown; now it is ready for further cooking.