Tuesday, July 21, 2009


Halasina Hannu (ಹಲಸಿನ ಹಣ್ಣು) in kannada, Pellakai (ಪೆಲ್ಲಕೈ) in Tulu & JackFruit in English. It is a heavy fruit. It varies in size, taste & texture. Some kind are soft & mushy called as TULUA, which I love & many hate as you just got to swallow them & cannot bite on it.

Once you cut open the big fruit, you would see the small partitions within, covered with the sticky adhesive kind of substance which ought to be removed with a help of a cloth or a stick or paper.

P.S. Before you cut open the fruit, smear some oil onto your hands to avoid the adhesive like substance sticking onto your palms.

Just rub it off & open those small partitions by hand to remove the sweet & soft yellow flesh around the seeds. Once the fruit has been removed you further peel off all those thin & thick cream strands that cover the fruit. Then open the fruit to remove the seed.

And then you eat the fruit or store for other preparations. Used in preparing many traditional Mangalorean delicacies such as the halasina hannu hittu, unde (ಉಂಡೆ), dose, chips, papads etc.,

You even store the seeds as they are used in many other preparations. They are used by boiling, roasting or simply salted, letting it dry under hot sun & stored in air tight containers for the rainy season. During the rainy season, we just pop them into our mouths & just chew till it ends. It has a very simple & salty taste just like the roasted groundnuts.

These are mostly used in the coastal areas of Karnataka. Jackfruit preparations are popular at Mangalore & other surrounding areas. I would write about some, when I publish next.

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