Recipe: Steamed Jackfruit Parcels / Kumbal Appam
It's jackfruit season and the jackfruit trees are full of them.
It's jackfruit season and the jackfruit trees are full of them.
Jackfruit is eaten in many forms in Kerala. In fact, even the jackfruit seeds are cooked / fried and relished. The raw jackfruit is a good source of carbohydrates and cooked with coconut and spices and eaten as a main course and substitute for rice. A certain variety of raw jackfruit can also be fried to make jackfruit chips. When the jackfruit is ripe, it is very sweet and can be eaten uncooked as a fruit or made into a variety of sweet dishes.
With such a large number of jackfruits at our disposal when we were in Kerala, we made many dishes out of them and had our cravings satisfied.. at least for a while.
The recipe I'm posting today is of a really easy and common dish in Kerala, made with ripe jackfruit and roasted rice-flour. They are traditionally wrapped in the fragrant Malabathrum (Elamangam / Edana) leaves and steam cooked. Malabathrum leaves have a lovely cinnamon-like fragrance. This fragrance is imparted to the dish when it is wrapped in these leaves and steam cooked.
In case, this particular type of leaves are not available, this dish can also be made wrapped in banana leaves and then steam-cooked. On doing so, since the dish will not have the wonderful smell from the Malabathrum leaves, a tiny pinch of cinnamon powder can be added to the dough before steaming it.

