Lately, jackfruits have grown increasingly popular due to their hypoglycaemic property, and the flour made using unpalatable jackfruit fibers storms into the kitchens across the globe. Nevertheless jackfruit trees were the most commonly grown trees in South India. We grew up relishing sweet jackfruit bulbs during summer vacations. Each summer reminds me of the ceremonious preparation of jackfruit at my grandmother’s kitchen that was filled with a unique fruity fragrance. Even today, we don’t miss to relish these sweetest luscious fruit bulbs and the most delicious fruit dessert, jackfruit payasam (chakka pradhaman), every summer.
Pongal, a harvest festival, is celebrated here to thank the Sun God. Sun is regarded as the creator and sustainer of life on earth, and worshipping the Sun is an age-old practice still followed in India. We could find several hymns praising the Sun god in our scriptures and also several temples enshrining the Sun god (Surya) as the primary deity across India. Suryanaar temple is one of the Sun temples in south India (Kumbakonam, Tamilnadu) where wheat pongal is offered to the supreme deity, Sun God. So we can also prepare wheat pongal instead of rice pongal and offer to Sun God on this Pongal festival.
Poppy seeds payasam is a delicious and nutritious dessert popular in Karnataka & Andhra Pradesh. Earlier I had been using poppy seeds scantily as a thickening agent, so I could barely identify the flavor of these tiny seeds. But when I started using them in larger quantities while making desserts like payasam, the flavors became so conspicuous that it has a nutty flavor similar to sesame seeds and a mild sweetness similar to peanuts.