Pranam Who takes jack fruit nowadays except thro Jams?. Jackfruit is a rich source of vitamins and antioxidants <https://www.healthline.com/nutrition/foods-high-in-antioxidants> but also packs a large amount of natural sugar.One cup (150 grams) of jackfruit pieces contains the following (2Trusted Source <https://fdc.nal.usda.gov/fdc-app.html#/food-details/174687/nutrients>): Calories: 143 Fat: 1 gram Protein: 3 grams Carbs: 35 grams Fiber: 2 grams Vitamin B6: 29% of the Daily Value (DV) Vitamin C: 23% of the DV Jackfruit is an excellent source of vitamin B6 and the antioxidant vitamin C. These nutrients play vital roles in energy production and immunity and can help prevent chronic inflammation <https://www.healthline.com/health/chronic-inflammation>, which can lead to conditions like heart disease and type 2 diabetes (3Trusted Source <https://www.ncbi.nlm.nih.gov/pubmed/27593095>, 4Trusted Source <https://www.ncbi.nlm.nih.gov/pubmed/24425716>). In terms of macronutrients, jackfruit comprises mostly carbs. These carbs are in the form of natural sugars, which raise your blood sugar levels. Still, other nutrients and compounds in jackfruit may affect your blood sugar levels more positively. It has no fiber but carb glycemic index 60; chakka pradaman, chakka varatti etc are unheard of to young generations so Horlicks can market it. KR IRS 28421
On Tue, 27 Apr 2021 at 20:39, 'gopala krishnan' via iyer123 < [email protected]> wrote: > *PLAVU- JACKFRUIT TREE PART 2* > > *Continued from part 1* > > *9. Varikka plavu and Koozha plavu* > > There are two varieties of plavu called Varikka and Koozha. It appears > varikka plavu grow bigger than koozha plavu. Actually there is a lot of > difference between varikka chakka and koozha chackka. > > While it is raw varikka and koozha chakka do not make much difference. > Varikka has more taste. When it is ripen, while varikka keep a little > firmness and very tasty, koozha become more elastic and less tasty. The > smell of chakka fruit can be felt from at least about 100 feet. > > However Chakkavaratti and chakka prathaman are mostly be made from varikka > only. *Some koozha will show 50% varikka quality. They would appear > either varikka or koozha.* > > While it is raw koozha *chakka chula(* *the fleshy carpel of jackfruit) > also can be used to make chips,* and 98% ripen koozha chakka pazham is > also good to taste. Easily identifying is koozha chakka chula would be > thicker comparing to varikka. In the market varikka chula will be 10-00 > rupee if koozha is 5-00 rupee. *Now chula (the fleshy carpel of > jackfruit) is sold as kilograms in Chennai.* > > In varikka chakka the mullu (Spokes) will be less sharp and smaller comparing > to koozha. *The fully ripen stage is identified by the spreading of mullu > (spokes).* > > *10 Use of iti chakka* > > Tender chakka is called iti chakka. With in it seeds and its covering > would be soft. This chakka is the one after about 15 -20 days of its > appearance. It is used to make dish thoran after removing the outer > greenish surface. Some prefer to use it to make mezhukkupuratti also > cutting it in to pieces. Both are very good dishes. > > *11. Grown up chakka* > > Chula from grown up chakka is used to make chips. The chula is cut in to > pieces length wise. *In Trivandrum the banana chip makers keep a stock of > this also. Both are equally costlier. In Chennai we get mostly banana > chips. * > > Chackka chula find its application in dishes. Chakka puzhukku, chakka > poricheri and chakka mezhukkupuratti are made using chula. In Tamilnadu > also now these dishes are prepared especially in Brahmin homes. *Earlier > only ripen chula was consumed.* > > The chula is covered with what is called chakini, a covering of lengthy > layers. Cutting in to pieces the outer thick greenly skin and chakini and a > *few > chula are also fed to cows mixing in Kaadi.* > > *12 Chakka pazham* > > Chakka chula can simply eat like any other fruit after removing the seed > with its tough covering. Normally at a time a person can consume about > 10 chakka chula. Normally a chackka will have about 100 or more chulas > inside. > > *Chakka pazham is used to make prathaman, valsan and chakka varatti*. > Chakka varatti can be preserved and can be used to make valsan later. > > The two varieties of chakka I had mentioned earlier. Varikka and koozha. > Varikka is used mostly for the prathaman, valsan. For chakka varatti and > simply eating koozha is used. *Priority is for varikka* > > *13. Panrutti Thean varikka* > > In Chennai we get varikka chakka called Thean varikka. It is very sweet > and tasty to eat. Now a day mostly people prefer to take chula in packets > than taking pieces. Chulas are attached to a central stem in chakkapazham > called koonju. If we prefer cut pieces/ full jack fruit are given by > sellers. During season in most roads we could see Jackfruit sellers in > Chennai. *Cost is above Rs 300-00 for a medium jackfruit.* > > *13.1 Chakka arakku* > > While cutting and making to pieces latex ( a whitish liquid elastic in > nature will be coming out). It is called *chakka arrakku*. The person > opening the chakka to make pieces would apply coconut oil in hand and with > pieces of paper remove the arakku. Arakku should be well cleaned in all > pieces before removing chula from koonju. The arakku will be more in raw > chakka. > > *14. Anjili(Wild jack)* > > Anjili is another tree used for the woods in construction of houses. > Anjili will grow still bigger than jack tree . Normally while growing up to > 15-20 feet the branches are cut off. It is also a branching tree and may > grow even 30 feet or more. The width too will be similar to plavu to about > 1.5 feet to 2 feet. > > The patta is used for fire wood as in Plavu. Kathal (heart wood) is used > for making frames of doors, windows, door planks and window planks. > > In olden days it was used for making pillars, beams , kazhukkol (rafts) > and pattika(lath) also in tiled homes . Now most of the houses with RCC > roof use are limited to doors and windows. However still many make smaller > extensions with tiled roofing, anjili find its use in Kazhukkol, pattika > and Utharam. People who maintain cow, cow shed is mostly made of > anjili. > > 15. Anjili pazham(Wildjackfruit) > > Anjili pazham is very small in size about the size of a good mango. Raw > fruit is not used. When it is fully ripen, fruit will fall down. *Its > chula very small in size about the little finger top segment is good to eat > only after removing seed.* Plucking fruits is not so common unless more > children want the fruits . Skilled people elders will climb up and shake > the branches.*Latex in anjili pazham is negligent* > > *16. Piruthhi chakka-Katachakka-Bread fruit* > > Piruthi is another tree smaller in size in the family of jackfruit tree. *Its > fruits are small to the size of a big mango. *The tree grows to about 20 > feet maximum. It is also branching. *Chakka is plucked when it is fully > grown and raw. *I am not sure about the use of wood in house hold items. > > After removing the external skin it is used for preparing thoran and > mezhukkuporatti. Normally in *Kerala and Tamilnadu markets they used to > appear in shops and a chakka cost anything between 40-50 rupees. * > > The mezhukkupuratti is very tasty with piruthichakka. This too has latex > and it has to be removed as told for chakka. Here too latex will be > less. > > *17. Chakka kuru(Seed of jackfruit)* > > The chakka kuru from the fruit after using the chula is dried and used to > make mezhukkupuratti. The tough white external skin covering is removed > from the seed using knife and nail. IT HAS TO BE WELL REMOVED BEFORE USING. > > > The mezhukkupuratti is tasty. However after food with chakkakuru mezhukku > varatti, some people may have warts. For this reason I avoid chakka kuru. > > *Posted by R . Gopala Krishnan on 27-4-2021. Some of the information are > repeat from Sri* Narayanaswamy iyer response for part 1 . This is a > posting re written of an earlier posting dated 4-10-2010. > > > > -- > You received this message because you are subscribed to the Google Groups > "iyer123" group. > To unsubscribe from this group and stop receiving emails from it, send an > email to [email protected]. > To view this discussion on the web visit > https://groups.google.com/d/msgid/iyer123/623904565.910679.1619536162249%40mail.yahoo.com > <https://groups.google.com/d/msgid/iyer123/623904565.910679.1619536162249%40mail.yahoo.com?utm_medium=email&utm_source=footer> > . > -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. 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