We Indians dont need lessons in frugality. Every tiny thing that can be used will be utilized and will not be wasted. When a ripe jackfruit is cut at home, the fruit is deseeded and eaten. The outer covering of the fruit is given to cattle. Cows love munching on the thick outer covering leftovers. So now the only thing that remains is the jackfruit seed. In mallu land, we make chakkakuru mezhukkupuratti (jackfruit seed stir fry) which is a very easy and tasty dish. It is also added to many different subzis such as avial. Jackfruit seeds are rich in protein, antioxidants, good sources of riboflavin and thiamine, and good for the skin, complexion, and hair.
Jackfruit seeds – 15-20
Onion/Shallots- 1/10 shallots
Dry red chillies/Red chilly powder – 2 Nos/1 tsp
Turmeric powder – 1/4 tsp
Mustard seeds – 1/4 tsp
Curry leaves – 1 sprig
Water – 1 cup
Salt – To taste
Coconut oil – 1 tbsp
Method 1 – Like potatoes, jackfruit seeds take some time to cook. The easiest way to cook jackfruit seeds is to pressure cook them for one whistle along with some amount of water. After pressure cooking the seeds, remove excess water and the off-white outer covering of the seed. Beneath the off-white peel is a dark brown covering. This can be retained. Dice into desired shape (long pieces or into cubes).
Method 2: This is the method I often follow. Place the seeds on a newspaper and place this on the floor. Use a pestle to pound the seeds lightly with force just enough to crush them. The peel comes off easily. Cut into desired shape. Cook them in a pan along with water until they turn soft.
Heat a thick bottomed frying pan and pour oil. Add mustard seeds. After the mustard seeds splutter, add the onion paste/finely chopped onion and curry leaves. Fry until chopped onion is soft/onion paste loses its raw smell. Add the cut jackfruit seeds and salt. Stir fry for about 10 minutes. You might need to add more oil if you want the edges to turn crisp. Serve as a dry subzi along with rice.
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