Kodukapuli Sweet Pachadi, How to make Konakka Halwa

While most know konakka (Manila tamarind) for its tang, few have tasted its sweet, soft pulp transformed into a halwa-style pachadi — cooked gently in ghee, sweetened with jaggery, and perfumed with cardamom. This is not the raw mix I grew up mashing on summer afternoons. This version is a warmer, deeper revival — made in a kadai, with the same love, but a richer, melt-in-mouth finish.

All content, including text, images, and recipes in this post are original creations of Sandyathome. This Cooked Konakka Sweet Pachadi (Halwa-style) recipe is part of my personal Revival Series, developed through hands-on experimentation and rooted in traditional South Indian ingredients. Strictly no copying, reposting, or reproducing of this content is permitted under any circumstances.

In my childhood, we rarely had desserts made from konakka — it was more a fruit to pop and share, not cook. But as I began reviving old recipes, I wondered: What if this humble fruit met halwa? The result is this cooked konakka sweet pachadi, somewhere between a fruit preserve and a satvik halwa. No maida, no milk — just ripe konakka arils, jaggery, sukku, and ghee.

Whether served as a warm spoon sweet or a temple-style prasadam, this dish is my offering to the forgotten fruits of Tamil village life — revived by Sandhya Riyaz, one pod at a time.

Author’s Note about Kodukapuli Sweet Pachadi

This recipe is my little ode to a forgotten fruit — not just revived, but reimagined. You won’t find it on restaurant menus or popular blogs, but it deserves a place on our summer plates and in our hearts.

This isn’t a chutney or a pickle. It’s a slow-cooked spoon sweet, born from childhood memories of plucking konakka (kodukkapuli) pods from roadside trees and mashing them raw with jaggery. But this time, I let the fruit linger — simmered gently in ghee, sweetened with jaggery, and perfumed with cardamom.

The result is a halwa-style pachadi — part memory, part innovation. A warm tribute to a fruit we never really cooked with, but one that truly shines when we do.

Bite of History: Kodukapuli Sweet Pachadi

In the villages of Tamil Nadu, Andhra, and Telangana, kodukapuli (also called vilayati imli or jungle tamarind) was cherished for its sweet-sour taste. While most know it as a tangy fruit, its ripe pink arils were once used in sweet summer dips, paired with jaggery or honey to cool the body, aid digestion, and quench sugar cravings naturally.

This forgotten Konakka Sweet Pachadi has been lovingly revived by Sandhya Riyaz as part of the Sandyathome revival series.

Jump to Recipe

Ingredient Role Table – Konakka Halwa

Ingredient	Role in Recipe
Konakka arils/ Kodukapuli/ Jungle Imli	Star ingredient; provides natural sweet-tangy pulp with cooling effect
Jaggery powder	Sweetens the mixture and balances the mild tartness of konakka
Dry ginger powder	Adds warmth and aids digestion; balances the cooling nature of the fruit
Cardamom powder	Adds subtle fragrance and enhances the flavor
Ghee	Medium for sautéing; enhances flavor and gives the dish its halwa-like richness and aroma

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Kodukapuli Sweet Pachadi, How to make Konakka Halwa

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Side Dish, Dessert, Sattvic SweetCuisine: South Indian, Tamil Revival Recipes, Village-styleDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This cooked konakka sweet pachadi is a halwa-like Tamil dessert made with Manila tamarind, jaggery, and ghee — a reimagined revival of a forgotten summer fruit.

Ingredients to make Kodukapuli Sweet pacahadi
(Makes about ½ cup)

1 cup, 1 Ripe Kodukapuli (Manila Tamarind) arils (seeds removed)
3 tablespoon, 3 Jaggery powder (adjust to sweetness of the fruit)
Dry ginger powder (sukku), a pinch
Cardamom powder , 1 pinch
2 – 3 teaspoon, 2 – 3 Ghee
1 tablespoon, 1 Cashews
(broken and roasted in ghee)

Directions to make Konakka Sweet Pachadi

Prepare the fruit:
Crack open konakka pods, remove the soft arils, and discard the seeds and skin. Set aside the ripe pulp.
Mash the arils:
In a wide bowl, gently mash the kodukapuli pulp with clean hands or a wooden spoon or motor pestle.
Cook Pulp:
In a thick-bottomed pan or kadai, heat 1 to 2 tsp of ghee on low flame. Once the ghee melts, add the konakka pulp and sauté gently for 2–3 minutes. Stir to prevent sticking.
Add jaggery:
Sprinkle in jaggery powder and stir continuously. The jaggery will melt and begin to thicken the mixture.
Spice it up:
Add a pinch of dry ginger powder (sukku) and cardamom powder. Mix until well combined.
Simmer to halwa texture:
Continue cooking on low flame until the mixture turns glossy and thick, like a spoon halwa. This may take 7–10 minutes.
Optional:
Add a few roasted cashews or coconut bits in ghee for texture and richness.
Cool & store:
Let it cool. Serve warm or at room temperature. Refrigerate for 2–3 days in an airtight container.
Rest and Serve:
Let the pachadi sit for 5–10 minutes so flavors meld. Serve at room temperature or chill slightly for a refreshing feel.

Notes

1 cup = 250 ml

Directions to make Kodukapuli Sweet Pachadi with step by step images

Prepare the fruit:
Crack open konakka pods, remove the soft arils, and discard the seeds and skin. Set aside the ripe (red) pulp.
Mash the arils:
In a wide bowl, gently mash the kodukapuli pulp with clean hands or a wooden spoon or motor pestle.
Cook the Pachadi:
Once the ghee melts in the pan, add the konakka pulp and sauté gently for 2–3 minutes, stirring to prevent sticking. Sprinkle in the jaggery powder and continue stirring as it melts and begins to thicken. Add dry ginger powder (sukku) and cardamom powder, mixing until everything is well combined into a glossy, spoonable mixture.
Final step:
Cook on low flame for 7–10 minutes until the mixture becomes thick and glossy like halwa. Add roasted cashews if using. Cool and serve warm or at room temperature. Store in the fridge for up to 2–3 days..

Manila tamarind jaggery pachadi using ripe kodukapuli arils – gluten-free, vegan, South Indian forgotten fruit recipe

Pro Tips for Konakka Halwa

Use only fully ripe konakka arils — pink or white in color. Unripe green ones can be too tart and fibrous.
Always remove all seeds and skin before cooking for a smooth, halwa-like texture.
Cook on low flame to prevent the jaggery from burning or the pulp from sticking.
A pinch of dry ginger (sukku) adds warmth, aids digestion, and balances the tanginess.
Roasted cashews or ghee-fried coconut bits add richness and a festive feel.
This halwa-style pachadi tastes best warm or at room temperature, and keeps well in the fridge for up to 3 days.

Serving Suggestions for Kodukapuli Sweet Pachadi

Serve warm or at room temperature as a spoon sweet after meals, especially during summer.
Pair it with curd rice or millet kanji as a cooling, sweet side.
Offer as prasadam or fasting sweet during full moon days (Pournami) or Satvik meals.
Spoon over idiyappam or ragi roti for a unique sweet-tangy combo.
Can also be served in small portions like fruit halwa for festive thalis or village-style lunch platters.

FAQ – Kodukapuli Sweet Pachadi

Can I make halwa with konakka or kodukkapuli fruit?

Yes! You can make a delicious halwa-style sweet using konakka (also known as kodukkapuli or Manila tamarind). By cooking the ripe pulp with jaggery and ghee, it transforms into a glossy, thick dessert — similar to fruit halwa but with a unique sweet-sour taste.

What is the difference between raw konakka pachadi and this cooked version?

The traditional raw version involves simply mashing the konakka pulp with jaggery, while this cooked konakka sweet pachadi recipe uses ghee and simmering to bring out a deeper flavor and halwa-like texture. It also keeps slightly longer than the raw version.

Is konakka halwa suitable for vrat or fasting?

Yes, this no onion no garlic halwa-style pachadi with konakka is satvik and can be included in fasting meals, especially if made with pure jaggery and ghee. It’s naturally gluten-free and can be made vegan by skipping ghee.

Can I store cooked konakka sweet pachadi for later use?

Absolutely. This manila tamarind halwa recipe stays fresh in the fridge for 2–3 days when stored in an airtight container. Warm it gently before serving if preferred.

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