Baby Jackfruit! Made a curry in a different way & also a pickle & easy evening snack| Traditional Me

The jackfruit tree, known as "Kos" is an incredibly versatile tree that produces essential fruits for food. It belongs to the mulberry family and is native to Sri Lanka, our neighbouring country India, and many Southeast Asian countries such as Indonesia, Malaysia, Thailand, Vietnam, the Philippines, and China. It is a nutritional powerhouse and a staple food in various South African and South American countries, including Brazil, where it is used both as a dietary staple and enjoyed as a sweet and delicious fruit. In Sri Lanka, we refer to this versatile tree as "Kos" and also refer as "Herali" and "Pana." The jackfruit tree holds significant importance in our culture and is woven into various legendary stories and historical folklore. The ripened versions of jackfruit are known as 'Wala' and 'Waraka' by the villagers. The difference between Wala and Waraka can be easily identified by the touch; if the jackfruit bulb is hard, it belongs to the Waraka variety, while a soft and silky bulb indicates the Wala variety. At first glance, there isn't much difference in color or sweetness between these two varieties. The villagers are experts at identifying both the tree and the variety of this amazing and versatile fruit, using the ripened jackfruit and its fragrance as indicators. I remember our grandmother telling me that baby jackfruit from a "Waraka" jackfruit tree variety is more delicious than "Wela". However, I plucked the baby jackfruit, also known as polos, from a "Wala" jackfruit tree. This particular "Wala" jackfruit tree was enormous, even when I was a kid, and it was laden with jackfruits from the lower trunk upwards. I cooked a curry using the polos I collected, although this is not the traditional method for making baby jackfruit curry. Some people prepare a large polos curry in a very big pot using about 4-5 baby jackfruits. They cook the baby jackfruit pieces slowly over a low fire, often overnight. This dish can last several days and can be reheated multiple times before consumption. It’s quite easy to cook the curry by frying the baby jackfruit slices, and my grandmother loves it when prepared this way. There are different names for the jackfruit based on its age. In its baby stage, the jackfruit is called “pana gate,” and once it grows a bit larger, it is referred to as "polos" (Baby jackfruit). As the seeds mature, the jackfruit is known as "Wan Kos." While baby jackfruit (polos) can be used to prepare a variety of delicious dishes, "Wan Kos" is typically made into a stir-fry by mixing it with freshly grated coconut and other ingredients. Villagers traditionally prefer to use mature jackfruits, either well-ripened "Wala" or "Waraka", once the outer covering of the seeds has matured. To preserve jackfruits and prevent spoilage, villagers sometimes throw excess jackfruits into a well. This method protects the fruit from drying out and keeps it fresh. Jackfruit has been a significant part of our culture, deeply intertwined with our civilisation, which boasts a rich history of ten thousand years or more. "The jackfruit tree, also known as the 'Bath Gasa' (Rice Tree), holds immense value as a staple food. Just like rice, jackfruit can sustain people, providing essential nutrition and serving as a reliable food source. Its versatility and nutritional benefits make it a worthy alternative to rice, ensuring survival even in times of scarcity." The jackfruit tree is central to our cultural identity. For centuries, we have shared jackfruit (Kos) and baby jackfruit (Polos) with our neighbours. This large fruit can feed four to five hungry families, fostering unity and harmony among villagers as they come together to enjoy it. The next day, I made a pickle from the remaining baby jackfruits. Polos pickle (Achchaaru) is a traditional dish in Sri Lanka, often made during weddings and almsgiving ceremonies. I prepared a large quantity to share with my elder aunty, our other aunty, and my uncle. The pickle becomes even more delicious when simmered repeatedly for a few days. Meanwhile, my brother brought some small balls made from mashed baby jackfruit, and they were truly delicious. After coating them in bread crumbs, some people make cutlets from boiled baby jackfruits. My brother’s dish had a unique taste; I felt that those small balls were fried in butter instead of coconut oil. Sometimes he doesn't reveal his secrets, which seems to be a point of pride for him. I wonder if all younger brothers are as proud as mine. In contrast, sisters with younger brothers often feel proud of them because of that special sister-brother bond. Love you All! Nadee © All rights reserved Baby Jackfruit! Made a curry in a different way & also a pickle & easy evening snack| Traditional Me #villagecooking​​​​​ #traditionalme​​​​​ #village​​​​​ #villagelife​​​​​ #villagefood​​​​​ #nadee​​​​​ #countryfood​​​​​ #dessert​​​