Halasina Kayi Palya
Raw jackfruit dry stir-fry with coconut — tender young jackfruit (halasina kayi) peeled with oiled hands, cut into small cubes, and cooked in coconut oil with mustard seeds, urad dal, dried red chilli, and curry leaves until the jackfruit softens and develops golden edges, then seasoned with turmeric, salt, and freshly grated coconut folded in at the end. The raw jackfruit has a starchy, chicken-like dense texture when young and a mild, neutral flavour that absorbs the coconut and spice; the dry frying technique gives the exterior a light crispness while the interior remains firm. A seasonal preparation tied to the jackfruit season (April to July); in coastal Karnataka and Udupi, jackfruit trees grow in every courtyard and the raw fruit is processed into multiple preparations. The palya is the simplest and most everyday of these.
Cuisines
Best for
Recipe
Ingredients
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2 cups | Jackfruit , raw, chopped |
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2 tablespoons | Coconut oil |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Urad dal |
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1 teaspoon | Chana dal |
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2 | Red Chili , dried |
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1 pinch | Asafoetida |
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5-6 | Curry Leaf |
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1 cup | Coconut , grated |
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1 teaspoon | Jaggery |
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1 teaspoon | Tamarind paste |
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1 teaspoon | Red chili powder |
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1 teaspoon | Turmeric powder |
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— | Salt , to taste |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add urad dal, chana dal, and fry until golden brown.
- 4 Add dried red chilies, asafoetida, and curry leaves. Stir well.
- 5 Add chopped raw jackfruit and sauté for 5-7 minutes.
- 6 Mix in grated coconut, jaggery, tamarind paste, red chili powder, turmeric powder, and salt.
- 7 Cover and cook on low heat for 15-20 minutes until the jackfruit is tender.
- 8 Stir occasionally to ensure even cooking.
- 9 Adjust seasoning if necessary and serve hot.
Tips
Use tender raw jackfruit for the best texture and flavor.