This jackfruit seeds curry is delicious & flavour packed. It goes very well with plain rice or any flavoured rice dishes like ghee rice, mint rice, jeera rice or pulao. It also goes well with roti. These seeds are usually sold in the vegetable stores or in frozen section of the supermarkets. You can also use the seeds that are left after eating the jackfruit. This recipe is made in South Indian style like a kurma curry using coconut paste and spices. You can substitute coconut with coconut milk. However coconut can be skipped completely and a few chopped tomatoes can be used. More similar recipespaneer kormamushroom kurmapotato kurma

Preparing jackfruit seeds

  1. Air dry the jack fruit seeds if they are just out from the fruit for few hours. This helps to peel off the skin better, else they will be sticky.
  2. Chop each seed to 2 or 4, this helps to peel off the white skin easily. If desired scrape off the brown skin too with a knife. I did not do it.
  3. Rinse the seeds thoroughly before using them. Boil them in enough water till tender yet you should get a bite into them.

How to make jackfruit seeds curry

  1. Powder the roasted poppy seeds or roasted gram to fine powder. Add coconut and make a smooth paste with little water.
  2. Heat a pan with oil. Then add all the whole spices (refer notes) and saute for a minute.6. Add ginger garlic paste and fry till you get an aroma.
  3. Add onions and green chili.
  4. Fry them till the onions turn lightly golden.
  5. Next Add boiled jack fruit seeds, red chili powder, turmeric and garam masala powder. Saute for 2 to 3 minutes.
  6. Add the ground paste and saute for another 3 to 4 minutes.11. Next add salt and water enough to cover the seeds. Do not add too much water, curry can become runny.
  7. Cover and cook till you see the traces of oil on top. This takes about 5 to 8 minutes. Serve jackfruit seeds curry with rice or roti. Garnish with coriander leaves Here are some tips that may help you if you are cooking with jackfruit seeds for the first time.

Tips

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Recipe originally published in August 2014. Republished in Feb 2020.

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