Jackfruit leaves
ಹಲಸಿನ ಎಲೆ · ചക്ക ഇല
Fresh Produce
Pinned into little boxes to steam kotte kadubu in, and used as a liner under steamed dishes along the coast.
What to know
The leaf is the flavour, not just the mould — steam pulls a faint resinous scent out of it and into whatever is inside. Pick mature mid-branch leaves: young ones tear when you pin them, and old dark ones have gone brittle.
- Choosing it
- Firm and glossy, no yellowing, and big enough that four will overlap into a cup. Wipe them rather than soaking them.
- Storing it
- Wrapped in a damp cloth in the fridge for two or three days. They stiffen as they dry out.
- If you cannot get it
- Not sold in shops outside jackfruit-growing regions. Steam the same batter in idli moulds or small greased steel cups instead — it works, it simply will not smell of the leaf.