Malappuram: Jackfruit dishes have become a staple for a Keralites amid the COVID-19 battle and national lockdown in place to contain the pandemic. During the summers, jackfruits are available in plenty in most rural areas and malayalis are adopting a healthier choice of food as restrictions are in place to curb unnecessary movement and crowd in market areas.
Chakkayada (A steamed, stuffed jackfruit rice cake) for breakfast, chakkakkuru thoran (a dry accompaniment for meals made of jackfruit seeds and scraped coconut) for lunch, chakka koottan (cooked and curried jackfruit) for teatime, and chakka puzhukku (another dish made of unripe jackfruit bulbs and seeds in a coconut mixture) for dinner, not to forget the chakka varattiyathu (ripe jackfruit cooked like halwa in jaggery syrup), chakka payasam (a kheer made of ripe jackfruit), chakka varuthathu (raw jackfruit chips) and the ripe jackfruit bulbs eaten as such; the list goes on with the recent inventions of chakkakkuru shake (jackfruit seed shake) and much more.
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Jackfruit and its dishes can be served at every meal and snack of the day. No wonder Malayalis have started loving jackfruits all the more now as it substitutes much of the vegetables.
Just like 'Dalgona coffee' swept the instagram in recent days, in Kerala many are experimenting with the novel recipe of jackfruit seed shake and commenting on their social media pages on the outcome.
Those who have tested and tasted the jackfruit seed shake testify that it is way ahead of the Sharjah shake - made of bananas and the badam shake - made of almonds nuts, in taste. The ease and simplicity in preparation attract many more to try the latest malayali innovation with a jackfruit.
