Kathal Aloo Sabzi – Kathal or, Jack Fruit was called vegetarian’s chicken in my village. As kids we would love the combination of kathal curry and rice and that day was a feast for us. After marriage, on my first trip to Kerala, I saw at least 2 Jack fruit trees in every single house. And they would let it remain there until it ripens. It is when it partially ripens that they would pluck them.
I seldom saw anyone making a curry out of Jack Fruit (Chakka as it is called in Kerala). The only thing it will be used for is either Chakka Avial or, for consumption after it ripens. At least that was what it was used for in my husband’s ancestral home and their relatives’. That was an opportunity for me to showcase my talent and make a curry that was similar to Chicken. And off I went into the kitchen and asked for a raw Chakka.
And then I am asked a question which stumped me – “Which one do you want – Kada Chakka, Kuzha Chakka or, Varikka Chakka?”
That’s when I realized that there were multiple varieties to Jack Fruit.
Finally, when I figured out which variety of Chakka I wanted, it was time for me to return. And that’s when I decided that the goal for my next trip to Kerala was to make Kattahal Aloo. To cut the long story short, it took me 3 years before I could make it because either I would end up going to Kerala during an off-season or, by the time I reach, all of the Jack Fruits would have ripened.
Coming back to cooking, recipes and Tastes of India, today I am going to show you Kattahal Aloo ki Sabzi. I absolutely love it and I am sure so will you.