Jackfruit Mulka - Sweet and Spicy versions for RCI Mangalore-Udupi

When I returned home in the evening tired and hungry, my MIL and FIL were in the kitchen, preparing something that I couldn’t guess. There was a variety of ingredients like soaked rice, jaggery, green chilies, coconut and most importantly jackfruit! Jackfruit is another fruit that I love so much, that I can eat it as a meal! Especially if it is a juicy and sweet one, just ripe enough, with aroma filling in the entire home.....

And I was apprehensive about preparing something with this great fruit, fearing that a portion of the fruit will be reduced for eating as is. On enquiring what’s being cooking, FIL enthusiastically replied that he’s getting Mulka prepared, which is a popular snack in South Canara, Mangalore and Malnad regions. And he explained to me how nice a snack it makes for a rainy evening like that. I was still wondering why there was this green chili and coriander leaves for a sweet dish made out of a fruit, and got myself involved in the undertaking. I did not take too long for me to realize that there were two variants cooking one sweet and one spicy. I was kind of relieved by now.

What came out in the next few minutes were platefuls of aromatic, mouthwatering, hot snacks, just perfect for the cold, rainy evening! Had enough of them, and became quite a fan of this and now want to spread a word about this Jackfruit delicacy.

What else can be beetter than this to enter the event RCI-Udupi, Mangalore, hosted by Sia of Monsoon Spice...

Sweet Mulka

Sweet Mulka

Preparation time : 10 min, apart from soaking time Cooking time : 15 min Serves : 6 - 8 Ingredients: Jackfruit - 1cup, deseeded, cut into big pieces Coconut - ½ cup, grated Rice - 1½ cups Jaggery - 1-2 Tbsp, depending on how sweet the jackfruit is Oil - for deep frying Method: • Soak rice in water for about 2 hours • Peel, deseed and cut the jackfruit into 1 inch pieces • In a food processor or mixer, grind soaked rice, jackfruit pieces, coconut and jaggery into a smooth paste • Add little water and keep the batter thicker than dosa/idli batter • Heat oil in a frying pan • Once heated, drop a spoonful of the batter into the oil, in a round shape • After half a minute, turn around and fry till golden brown Tips n Tricks: • If jaggery is used is of darker color the Mulka also turns darker, but doesn’t affect the taste. • Don’t soak the rice for too long, since it absorbs more oil when fried • For a low-calorie version, the Mulka can be shallow fried on a tawa, but the taste is best when fried!

Spicy Mulka

Spicy Mulka

Preparation time : 10 min, apart from soaking time Cooking time : 15 min Serves : 6 - 8 Ingredients: Jackfruit - ¾ cup, deseeded, cut into big pieces Coconut - ½ cup, grated, 2 tbsp cut into small pieces Rice - 1½ cups Green chilies - 3-4, depending on taste Ginger - 1” cube, grated Salt - ½ tsp Coriander leaves - 1 tbsp, chopped Oil - for deep frying Method: • Soak rice in water for about 2 hours • Peel, deseed and cut the jackfruit into 1 inch pieces • In a food processor or mixer, grind soaked rice, jackfruit pieces, coconut and green chilies into a smooth paste • Add little water and keep the batter thicker than dosa/idli batter • Mix in coconut pieces, chopped coriander, grated ginger and coconut pieces • Heat oil in a frying pan • Once heated, drop a spoonful of the batter into the oil, in a round shape • After half a minute, turn around and fry till golden brown Tips n Tricks: • The addition of chopped coconut pieces gives a nice crunchy taste to the Mulka • Don’t soak the rice for too long, since it absorbs more oil when fried • For a low-calorie version, the Mulka can be shallow fried on a tawa, but the taste is best when fried!